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Chicken Pot Pie Noodle Skillet

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This comforting one-skillet chicken pot pie pasta is guaranteed to become a new family favorite. Loaded with tender chicken, carrots, peas, and corn simmered in a creamy, herb-infused sauce all tossed with egg noodles. It’s got everything you love about chicken pot pie, transformed into a quicker, easier, but equally delicious stovetop meal. I provide tips for using chicken thighs for more flavor, adapting to gluten-free, cooking the noodles properly al dente, getting the perfect thick and velvety sauce, and even prepping components in advance for an easy bake-off dish. This feel-good skillet dinner comes together in under 30 minutes but tastes like you simmered it for hours. Comfort food just got a whole lot easier thanks to this brilliant chicken pot pie pasta hack. Grab a crusty loaf for dunking and get ready to enjoy a new twist on an American classic.

Can I make this recipe gluten-free?

Yes, you can easily adapt this recipe to be gluten-free. Instead of egg noodles, use 8oz of gluten-free pasta such as brown rice noodles, lentil pasta or chickpea pasta. Just follow the same cooking instructions on the package. You’ll still get all those delicious pot pie flavors!

Can I use chicken thighs instead of breasts?

Chicken thighs would work wonderfully and lend even more flavor! Simply trim excess fat, cut thighs into 1-inch pieces, and adjust cook time to about 6-8 minutes to ensure the meat is cooked through. Since they contain more natural fat and collagen, thighs hold up especially well to braising in the flavorful sauce.

What kind of wine works best for the sauce?

A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio balances beautifully with the aromatic ingredients. I prefer to cook with a wine I would also drink. If avoiding alcohol, substitute with chicken broth or a splash of lemon juice. Tip: resist any super sweet cooking wines, which will make the sauce cloying.

Can I prepare this in advance?

You sure can! Follow recipe to point of adding in herbs, cooked noodles and vegetables. Transfer sauce and chicken to airtight container, let cool, then refrigerate up to 2 days. When ready, reheat sauce gently over medium-low, then stir in noodles and veggies just to heat through before serving. This makes it a convenient meal to assemble earlier then bake off when you’re ready.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon fresh thyme leaves
  • 8 oz wide egg noodles
  • 1 cup frozen peas
  • 3 tablespoons butter
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 cup frozen corn
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg


  • Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and set aside.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until lightly browned on the outside and almost cooked through. Transfer the chicken to a plate.
  • Add the onion and carrots to the skillet. Cook for 5 minutes, stirring frequently, until the onions are translucent. Stir in the garlic and cook for 1 minute until fragrant.
  • Whisk in the flour and stir constantly for 2 minutes to toast the flour a bit. Gradually whisk in the chicken broth, white wine, thyme, salt, pepper and nutmeg. Bring to a simmer.
  • Return the chicken and any accumulated juices back to the skillet. Add the peas, corn, and cooked noodles. Gently toss everything together until thoroughly combined and heated through, about 2-3 minutes. Stir in the parsley.
  • Remove from heat and adjust seasoning if needed. Serve warm. Enjoy this satisfying one-pan meal!

Cooking Tips:

  • Use homemade or low-sodium chicken broth for the most flavor. Stock up when it’s on sale!
  • For convenience, look for bags of pre-cut stir-fry vegetables which often include onions, carrots, and sometimes peas.
  • Allow the sauce to gently simmer after adding the wine and broth. This allows the raw flour taste to cook out.
  • If the sauce seems too thick once everything is combined, splash in a little extra wine, broth, or even water to loosen it up.
  • For a creamy, velvety texture, whisk in a few tablespoons of heavy cream at the end.
  • Garnish with extra parsley or shredded cheese like cheddar or Gruyère for a baked pot pie effect!

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1 Comment

  1. Ash

    How much broth???

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