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This chicken pot pie noodles is the ultimate comfort food! All the flavors of a classic chicken pot pie, but with added noodles and a crunchy panko topping, cooked in one cast iron skillet. A cozy 30 minute meal the whole family will love!
I’m all about making chicken pot pie easier, like my crustless chicken pot pie, and this recipe has all your favorite elements – the creamy sauce, vegetables, and chicken, but without the hassle of making a crust.
The best part about making chicken pot pie with noodles is that it is so hearty and filling, you don’t have to make a side dish! It’s a family favorite recipe like these apple cider pork chops, chicken and wild rice, or creamy rosemary chicken – all made in one pan.
Why You’ll Love This Recipe
- Under 30 minutes with 15 ingredients.
- One skillet meal – This recipe is a whole meal in one pan that’s like a deconstructed chicken pot pie.
- Family friendly – Classic flavors that are reliable, cozy, and delicious.
- Easy to make – No hassle of dealing with crust! The noodles make a great substitute that is also more filling and you don’t even have to pre-cook them.
- Perfect for meal prep and freezer meals – This stores and reheats perfectly for a grab and go freezer meal for those busy nights.
- Gluten free friendly – You can use gluten free egg noodles or pasta.
Table of Contents
Ingredients
Here are a few details about the ingredients. For the full recipe card with amounts, please see the bottom of the post.
- Chicken – Rotisserie chicken is used just because it’s easy and fast, but you could also add small pieces of chicken breast to cook along with the vegetables. You could also use this cast iron roast chicken.
- Egg Noodles – Egg noodles give this pasta a cozy chicken soup feel, but you can also substitute any top of pasta you like (shorter noodles recommended like farfalle or penne).
- Celery and carrots– I’ve seen a major debate on if chicken pot pie should have celery and people seem to be split! If you hate celery, you can replace it with peas or any other vegetable in equal amounts.
- Spices – This recipe uses fresh or dried rosemary and thyme to add flavor. Feel free to play around with the amounts, adding more as needed. I highly recommend using fresh garlic here, but garlic powder can be substituted if needed.
- Heavy cream – This recipe was also tested with cream cheese, but the heavy cream was preferred for texture and flavor. Organic valley or any brand without carrageenan is recommended.
- Chicken broth – Use this rotisserie chicken broth or vegetable broth also works.
- Flour – This is needed to thicken the pasta sauce. You can replace this with cornstarch or arrowroot for gluten free.
- Panko – Adds a great crispy texture on top! Feel free to leave it out if you just want this as a plain chicken pot pie pasta.
Substitutions
- Vegetables – Substitute any vegetable out in equal amounts. Typically pot pie vegetables include carrots, celery, and peas, but you could also add fennel or potatoes too.
- Pasta – You can easily substitute the egg noodles with another type of pasta. Farfalle, penne, rigatoni, fusilli, cavatappi pasta would all work here! They just may require some adjustments to the cooking time.
- Vegetarian pot pie noodles – Omit the added rotisserie chicken and just use 1 cup of extra mixed vegetables – whatever you like.
- Gluten free – Use arrowroot starch or cornstarch to thicken the sauce. Use gluten free panko, if desired.
- Dairy free – Use your favorite heavy cream substitute or milk substitute. I would recommend an oat milk substitute. The sauce just won’t be as rich as using cream. Or try this chicken and brown rice soup as an alternative.
How to Make Chicken Pot Pie with Noodles
Step 1: Melt butter in a large, oven-safe skillet or cast iron pan. Add in vegetables and sauté till softened, about 6-7 minutes. Add in garlic, rosemary, and thyme.
Step 2: Stir in flour to coat the vegetables, then add in broth and heavy cream till combined. Season with kosher salt and black pepper to taste.
Step 3: Stir in the uncooked noodles and simmer until they are cooked through and the sauce has thickened.
Step 4: Stir in the rotisserie chicken meat and cook for 2-3 more minutes. Taste and adjust any seasonings.
Step 5: Turn your oven’s broiler to high heat and melt butter in the microwave. Combine it with the panko and then place it on top of the chicken pot pie noodles. Broil the whole skillet for 1-2 minutes, until the panko is lightly browned on top. Watch carefully so it doesn’t burn! This dish is best served warm.
Recipe Tip
If your sauce is too runny, don’t worry! Adding a bit of flour or cornstarch can help to thicken the sauce more. It also may just need a little more time to simmer with the noodles. This shouldn’t be an issue with heavy cream, but can happen if you try to substitute it with milk.
Serving Suggestions
This skillet chicken pot pie is really a whole meal in one pan which is why we add the noodles! For pairing I would suggest a lighter salad like this bibb lettuce salad, spinach salad with cucumber and chickpeas, kale crunch salad, or apple fennel salad, which compliment the richness of the pasta.
Storage Information
Refrigerator – This will store in the fridge for up to 3-4 days. To reheat, microwave with a splash of broth or extra heavy cream and stir, which will add a touch of creaminess back into the pasta.
Freezer – Place noodles into an individual freezer container like Souper Cubes and freeze for up to 4-5 months. Defrost overnight in the fridge or gently reheat in the oven at 300 degrees Fahrenheit. Be sure to cover it with foil before baking. This method will make it more like a baked casserole.
Cozy Chicken Recipes
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Chicken Alfredo Lasagna with Boursin
Chicken
Crustless Chicken Pot Pie
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Skillet Chicken Pot Pie Noodles
Equipment
- 1 cast iron skillet or oven-safe skillet
Ingredients
- 2 tablespoons butter, divided
- 2 shallots, diced
- 2 celery ribs, diced
- 2 large carrots, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, lightly chopped (or 1 teaspoon dried thyme)
- 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 3 tablespoons all purpose flour
- 3 cups low sodium chicken broth
- 2/3 cup heavy cream
- 1 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces egg noodles (about 3 cups)
- 3 cups rotisserie chicken meat, lightly chopped
- 3/4 cup panko breadcrumbs
Instructions
- Melt 1 tablespoon butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced shallots, celery, and carrots to the skillet. Cook, stirring occasionally, for 6-7 minutes, or until the vegetables have softened. Stir in the minced garlic, thyme, and rosemary and cook for an additional minute until fragrant.
- Add the flour to the skillet and stir it into the sauteed veggies. Cook for one minute, then stir in the chicken broth, heavy cream, kosher salt, and black pepper. Bring the mixture to a simmer.
- Stir in the uncooked pasta. Continue to simmer, stirring every few minutes, until the pasta is cooked through and the sauce has thickened. This should take 6-8 minutes, depending on the type of pasta you are using.
- Stir in the pulled rotisserie chicken meat. Cook for 2-3 more minutes, or until the chicken is heated through, then turn off the heat. Taste and add more salt and pepper if desired, plus more broth if it’s not feeling saucy enough.
- Turn the oven broiler to high heat. In a small bowl, melt the remaining 1 tablespoon of butter in the microwave. Add the panko breadcrumbs and stir to combine. Sprinkle the buttery breadcrumbs evenly over the skillet. Broil the skillet for 1-2 minutes, watching carefully, until the breadcrumbs are golden brown. Serve while it's still warm. Enjoy!
Notes
- Freezer instructions: Prepare the chicken noodle skillet through step 4 (before adding the panko breadcrumbs). Let cool for 30 minutes, then cover the pan tightly with foil. Freeze for up to 3 months. To reheat, bake at 350ºF for about 1 hour (or until heated through), then proceed to step 5.
- Rotisserie chicken – I recommend getting one that’s just plain with salt, pepper and olive oil. You could also substitute cooked chicken breast, or cook chicken breast in the pan with the vegetables.
- Gluten free – Use gluten free panko and arrowroot powder or cornstarch to thicken the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy in our tummies! This is total comfort food. Mild flavors and creamy. I substituted chopped carrots with about 2 cups frozen mixed veg; used bone broth and increased to 4 cups and increased chicken to 4 cups and used bowtie pasta. Didnt have shallot on hand so I sprinkled a little onion powder on the veg mixture while sauteeing. I think shallot would have deepened the flavor profile in a good way. served with a side of steamed broccoli. Another Dizzy Cook recipe in our rotation. Thanks Alicia!
Thank you, Amy! Glad you all loved it. I can’t go back to onions after starting to use shallots in cooking – the flavor profile is just so much better! But honestly, you do what you gotta do with the ingredients you have haha.