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Chicken Pot Pie Noodle Skillet Recipe

Chicken pot pie noodle skillet is a hearty and flavorful dish that combines all the comforting elements of a traditional pot pie without the fuss of a crust. Instead of pastry, this recipe uses noodles to create a satisfying base that's loaded with tender chicken, vibrant vegetables, and a savory seasoning blend. Topped with a crunchy layer of crushed crackers, this no-crust pie is sure to become a new favorite.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 460 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 10 ounces egg noodles
  • 2 tablespoons olive oil
  • 1 1/2 cups cubed chicken breast or thighs
  • 4 tablespoons unsalted butter
  • 1 cup diced onion
  • 1 cup diced carrots
  • 2 celery stalks diced
  • 1 tablespoon minced garlic 
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon parsley chopped
  • 6-7 Ritz crackers crumbled, optional

Instructions

    Cup of Yum
  1. Cook the noodles according to the package directions, but undercook by a minute. It will continue to cook in the heated sauce.
  2. In a large skillet over medium heat, heat the oil and brown the chicken, cooking for 5 minutes, turning occasionally.
  3. Remove the chicken and keep warm.
  4. In the same skillet, melt the two tablespoons of butter, then cook the onions, carrots, celery, and garlic for 5 minutes, stirring occasionally.
  5. Stir in the thyme, sage, salt, and pepper, and cook for another minute. Then add the peas and stir.
  6. Make a hole in the middle of the pan and melt the remaining two tablespoons of butter, then stir in the flour. Cook for 1 minute.
  7. Whisk in the broth and cream and simmer for a couple of minutes until the sauce begins to thicken.
  8. Add the chicken and pasta and gently combine.
  9. Sprinkle with parsley and crumbled crackers.

Notes

  • Cook Noodles First - All the flavors of a chicken pot pie with no crust.  Cook the noodles first, then stir them into the chicken mixture.
  • Add Some Crunch - Give the dish a sprinkle of crumbled crackers to add some crunch.
  • Store - Store in an airtight container in the refrigerator for 3 to 5 days.
  • Freeze - Yes, you can freeze for up to 3 months by placing the leftovers in a freezer-safe, airtight container.

Nutrition Information

Calories 460kcal (23%) Carbohydrates 49g (16%) Protein 20g (40%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.4g Cholesterol 98mg (33%) Sodium 336mg (14%) Potassium 547mg (16%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 4232IU (85%) Vitamin C 15mg (17%) Calcium 96mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%
Carbohydrates 49g 16%
Protein 20g 40%
Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.4g 20%
Cholesterol 98mg 33%
Sodium 336mg 14%
Potassium 547mg 12%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 4232IU 85%
Vitamin C 15mg 17%
Calcium 96mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.