Last winter, after a surprise snowstorm rolled in overnight, we found ourselves snowed in for two days. No warning, no grocery run—just a half-stocked fridge, a bag of egg noodles in the pantry, and a craving for something warm and cozy.
My husband had already started chopping firewood while I rummaged through the freezer, eyeing a forgotten bag of mixed vegetables and a couple of chicken breasts.
I remembered a dish my sister made when we were younger: chicken pot pie, the classic kind with crust and all. But with no pie crust in sight, I decided to improvise and go the skillet route. I reached for a can of cream of chicken, cream of mushroom, and hoped for the best.
It came together in a single skillet—creamy, savory, hearty—and reminded me so much of pot pie that we nearly forgot there was no crust. That day, this recipe was born.
Short Description
A creamy, comforting one-skillet pasta dish packed with tender chicken, egg noodles, hearty vegetables, and rich pot pie flavor—no pie crust needed.
Key Ingredients
- 3 boneless, skinless chicken breasts, diced
- 12 oz egg noodles
- 2 tablespoons butter
- ½ yellow onion, diced
- 1 tablespoon chicken bouillon powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- 1 tablespoon minced garlic
- 12 oz frozen mixed vegetables
Tools Needed
- Large pot for boiling noodles
- Deep skillet or sauté pan with lid
- Slotted spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Cooking Instructions
Step 1: Cook the Egg Noodles
Boil a large pot of water with a pinch of salt. Add egg noodles and cook according to the package—about 7–9 minutes—until tender. Drain and set aside.
Step 2: Sauté the Onion
Melt the butter in a large skillet over medium-high heat. Add diced onion and cook for 2–3 minutes, until soft and translucent.
Step 3: Cook the Chicken
Add diced chicken to the skillet. Sprinkle with chicken bouillon powder, paprika, salt, and black pepper. Stir occasionally and cook until chicken is mostly cooked through, about 6–8 minutes.
Step 4: Add Veggies and Garlic
Stir in the frozen mixed vegetables. Cook for 5 minutes to heat through, then add minced garlic and sauté for another 30 seconds.
Step 5: Make It Creamy
Reduce heat to medium. Add cream of chicken soup, cream of mushroom soup, and milk. Stir until the sauce is smooth and creamy. Let it simmer for 4–5 minutes until heated through.
Step 6: Combine with Noodles
Add the cooked egg noodles into the skillet. Stir gently until everything is well coated in the creamy sauce and the mixture is hot and bubbly.
Step 7: Serve and Enjoy
Spoon into bowls or plates while hot. A little black pepper on top adds a nice finish.
Why You’ll Love This Recipe
Comfort in a Bowl: Creamy, rich, and full of classic pot pie flavors, all in one skillet.
Easy Cleanup: One pot for the noodles, one skillet for the rest—no mountains of dishes.
Hearty and Filling: Loaded with protein, carbs, and veggies for a full, satisfying meal.
Perfect for Leftovers: Tastes just as good (or better) the next day.
Kid-Approved: Even picky eaters love the creamy sauce and familiar flavor.
Mistakes to Avoid & Solutions
Overcooking the Chicken
Solution: Cut into uniform pieces and remove from heat as soon as it turns white all the way through. It’ll continue to cook in the sauce.
Sauce Too Thick or Too Thin
Solution: If it’s too thick, add a splash of milk. If too runny, let it simmer uncovered for a few extra minutes.
Vegetables Still Frozen
Solution: Give them a head start by adding them early and stirring frequently to thaw evenly.
Curdled Sauce
Solution: Avoid high heat once the milk is added. Stir gently and keep the temperature at medium or lower.
Bland Flavor
Solution: Taste before serving and adjust salt, pepper, or bouillon if needed. A little garlic powder or thyme can enhance it further.
Serving and Pairing Suggestions
Main Dish Delight: Serve hot in bowls with a sprinkle of fresh parsley if you like.
Side Suggestions: Pair with garlic toast, a light green salad, or roasted Brussels sprouts.
Family-Style Comfort: Serve straight from the skillet at the table for a warm, cozy meal.
Drinks to Match: Try with iced tea, lemonade, or a crisp white wine like Chardonnay.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on Stove: Warm gently over medium heat with a splash of milk or broth to loosen the sauce.
Microwave Option: Reheat in 1-minute intervals, stirring between, and cover to retain moisture.
Avoid Freezing: The creamy base doesn’t hold up well in the freezer—it can separate or get watery.
FAQs
1. Can I use rotisserie chicken instead of cooking fresh chicken?
Yes! Just skip the raw chicken step and stir shredded rotisserie chicken in with the vegetables.
2. Can I use fresh vegetables instead of frozen?
Absolutely. Just chop and sauté them slightly longer until softened before adding the garlic.
3. What can I substitute for cream of mushroom soup?
You can use a second can of cream of chicken or try cream of celery for a slightly different flavor.
4. Is it okay to use other pasta types?
Yes. Short pastas like rotini or penne work well. Just make sure they’re cooked before adding to the skillet.
5. How can I make this dish lighter?
Use low-fat soups, skim milk, and cut the butter in half. Add more veggies to bulk it up without extra calories.
Tips & Tricks
Use a deep skillet or Dutch oven to prevent spills while stirring.
Let the pasta rest in the sauce for a few minutes before serving, it thickens beautifully.
Add a pinch of thyme or poultry seasoning for a stronger pot pie flavor.
Grated cheddar on top? Yes, please. Let it melt in the last minute of cooking.
For a golden finish, pop the skillet under the broiler for 2 minutes (if oven-safe).
Recipe Variations
Creamy Turkey Pot Pie Pasta
Swap chicken with diced leftover turkey. A great use for holiday leftovers! Follow the same steps but reduce seasoning slightly if the turkey is already seasoned.
Cheesy Chicken Bake Version
After combining everything in the skillet, transfer to a casserole dish. Top with shredded cheddar and bake at 375°F for 15 minutes.
Spicy Tex-Mex Twist
Replace mixed veggies with corn and black beans. Add 1 tsp chili powder and ½ tsp cumin with the paprika. Stir in some shredded pepper jack cheese at the end.
Low-Carb Alternative
Replace egg noodles with cooked cauliflower florets or spiralized zucchini. Keep the sauce the same but reduce the milk to prevent it from becoming too watery.
Mushroom Lover’s Edition
Double the mushrooms by adding 1 cup of fresh sliced mushrooms along with the onion. Use two cans of cream of mushroom soup for extra depth.
Final Thoughts
This creamy chicken pot pie pasta skillet doesn’t ask for fancy ingredients or complicated steps. It’s just a big, cozy bowl of comfort—something that sticks to your ribs and makes you feel cared for.
Every time I stir this dish together, I’m reminded that good food doesn’t need to be overthought. Just a few humble ingredients, a warm pan, and a little patience can create something your whole family will gather around and remember.
Even now, my grandkids request this one when they visit, calling it “Grandma’s creamy noodle pie.” And that’s enough for me. A warm meal, shared stories, and a full table “What more could you ask for?”
Creamy Chicken Pot Pie Pasta Skillet Recipe
Print ThisIngredients
- 3 boneless, skinless chicken breasts, diced
- 12 oz egg noodles
- 2 tablespoons butter
- ½ yellow onion, diced
- 1 tablespoon chicken bouillon powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- 1 tablespoon minced garlic
- 12 oz frozen mixed vegetables
Instructions
-
Step 1: Cook the Egg Noodles
Boil salted water, cook noodles for 7–9 minutes until tender, then drain and set aside.Step 2: Sauté the Onion
Melt butter in a skillet over medium-high heat. Cook diced onion for 2–3 minutes until soft.Step 3: Cook the Chicken
Add diced chicken. Season with bouillon, paprika, salt, and pepper. Cook for 6–8 minutes until nearly done.Step 4: Add Veggies and Garlic
Stir in frozen vegetables and cook for 5 minutes. Add garlic and sauté for 30 seconds.Step 5: Make It Creamy
Lower heat. Stir in both soups and milk. Simmer for 4–5 minutes until smooth and warm.Step 6: Combine with Noodles
Add noodles to the skillet. Mix gently until creamy and heated through.Step 7: Serve and Enjoy
Serve hot with a sprinkle of black pepper, if desired.
