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Chicken Pot Pie Noodle Skillet

A delightful mashup of pot pie and creamy noodles, this Chicken Pot Pie Noodle Skillet offers warmth and nostalgia, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for faster preparation.
  • 8 oz egg noodles
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Can substitute with fresh or other frozen veggies.
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 cup shredded cheese (optional) Use for an indulgent topping.

Method
 

Cooking Steps
  1. Start by boiling a pot of salted water. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the frozen mixed vegetables and sauté for about 5 minutes, or until they are thawed and starting to soften.
  3. Stir in the cooked chicken, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, and season with salt and pepper to taste. Mix everything together until combined.
  4. Gently fold in the cooked egg noodles until they are evenly coated with the creamy mixture. Cook for another 2-3 minutes until everything is heated through.
  5. If you’re feeling indulgent, sprinkle shredded cheese on top and let it melt for another 1-2 minutes.
  6. Your Chicken Pot Pie Noodle Skillet is ready! Serve it warm and watch your family dig in.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, transfer cooled portions to freezer-safe bags or containers, lasting up to two months. Reheat gently to maintain creaminess.