Tuesday nights are my chaos nights. Someone has homework, someone forgot to tell me about a school thing, and I haven't thought about dinner until 5pm. This chicken pot pie noodle skillet is what I cook on Tuesday nights.
What I love about this one is that it gives you all the creamy, savory comfort of a proper chicken pot pie without any of the crust-making, deep-dish-assembly business. The noodles cook right in the broth and cream, soaking everything up as they go. Then you scatter Pillsbury biscuit dough on top and slide the whole skillet into the oven for 12 minutes. That's it. My husband was skeptical the first time I described it — "biscuits on noodles?" — but he had two servings, so that settled that. If you enjoy this kind of one-pan dinner, my one-pan chicken with buttered noodles is another weeknight staple that follows the same logic.
Saad asks for this one pretty regularly now. He likes pulling the biscuit pieces apart and dipping them in the sauce at the bottom of the bowl, which is honestly not a bad way to eat it. Zainab picks out the peas (she always picks out the peas), but she cleans her bowl otherwise. I make a full batch and there are rarely leftovers.
One thing to know going in: you'll need an oven-safe skillet for this — a cast iron works perfectly, but any heavy oven-safe pan will do. If yours isn't oven-safe, you can transfer the mixture to a baking dish before adding the biscuit dough. The biscuits won't be quite as crispy at the edges, but it still works. Also, don't skip letting it rest a few minutes after it comes out of the oven — the sauce thickens up nicely as it sits.
Why You'll Love This Recipe
- Everything cooks in one pan: The chicken, the vegetables, the noodles, and the biscuit topping all happen in a single skillet. I'm not doing extra dishes on a Tuesday night if I can help it. The only thing you might wash separately is the measuring cup. Cleanup takes about three minutes.
- The noodles cook in the sauce: Instead of boiling noodles separately and draining them, they go straight into the skillet with the broth and cream. They absorb all of that flavor as they cook. This means the noodles taste like something, not just like cooked pasta someone added to a sauce as an afterthought.
- Biscuit topping that actually works: I've tried making pot pie with homemade pastry and I've tried it with puff pastry. Honestly, a can of refrigerated biscuit dough from Walmart or Aldi is the most reliable option for a weeknight. It puffs up golden and fluffy in 12 minutes, and the underside of each piece soaks up the sauce slightly. It's very good.
- Rotisserie chicken makes it even faster: On the nights I remember to grab a rotisserie chicken at Costco on the way home, this whole dinner takes maybe 25 minutes. Skip the first cooking step entirely, shred the chicken, and add it at the end. The flavor is actually great because rotisserie chicken already has seasoning on it.
- Kids actually eat it: The mild, creamy sauce and familiar noodle texture make this one of those rare dinners where nobody at my table complains. Even Zainab, who has opinions about everything, eats most of her bowl. My husband adds extra black pepper to his, which is about as adventurous as the feedback gets.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 8 oz egg noodles (or any short pasta like rotini or penne)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can (8 oz) refrigerated biscuit dough (such as Pillsbury)
- 1 tablespoon unsalted butter (for greasing)
Directions
- Cook the chicken: Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and dried thyme. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set it aside on a plate — it'll go back in later.
- Cook the vegetables and build the sauce: In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes, stirring, until the onion softens and the garlic smells good. Add the frozen mixed vegetables, then pour in the chicken broth and heavy cream. Stir everything together and bring it to a simmer.
- Cook the noodles in the sauce: Add the egg noodles directly to the simmering liquid and cook according to the package instructions — usually about 7-8 minutes — stirring occasionally so they don't stick to the bottom. The noodles will absorb a good amount of the liquid as they cook, which is exactly what you want.
- Return the chicken: Once the noodles are tender, add the cooked chicken back to the skillet and stir to combine. Taste the sauce and adjust the salt and pepper. The mixture should look creamy and thick — if it seems too loose, let it simmer for another minute or two uncovered.
- Add the biscuit topping: Preheat your oven to 375°F (190°C). Open the biscuit dough and cut each biscuit into quarters. Scatter the pieces evenly over the top of the skillet mixture, pressing them down slightly so they make contact with the sauce at the edges. This helps the bottoms get a little golden and soaked-through.
- Bake: Transfer the skillet to the oven and bake for 12-15 minutes, until the biscuits are puffed and golden brown on top. Keep an eye on them after 12 minutes — every oven is a little different and you don't want them to overbrown.
- Rest and serve: Pull the skillet out of the oven and let it sit for about 3-4 minutes before serving. The sauce will thicken slightly as it cools down and everything will be easier to scoop without falling apart.
Tips for Success
- Use an oven-safe skillet: This is the most important thing. Cast iron is ideal — it holds heat evenly and the biscuits brown beautifully against the sides. If you only have a non-oven-safe pan, transfer the mixture to a greased baking dish before adding the biscuit dough. It adds a dish to wash, but it still works.
- Don't let the noodles overcook on the stovetop: I made this mistake the first time — I cooked the noodles until they were completely soft before the biscuits even went in. By the time the dish came out of the oven, the noodles were mushy and falling apart. Pull them off the heat when they're just barely tender. They'll finish in the oven.
- Season your chicken well before searing: Don't be shy with the salt and pepper at the chicken stage. This is where the base flavor of the whole dish gets built. Underseasoned chicken means an underseasoned final result, even if you adjust later. I usually give the diced pieces a good pinch of salt before they hit the pan.
- Watch your liquid level: Different brands of egg noodles absorb liquid at different rates. If the mixture looks dry before you add the biscuit topping, pour in another ¼ cup of broth and stir. You want it to look slightly saucy at the point when you add the dough — it'll thicken up in the oven as the biscuits bake.
- Rotisserie chicken is a legitimate shortcut: I'm not above buying a rotisserie chicken from Costco and shredding it straight into this. Skip the first step entirely, start with the onion and garlic, and add the shredded chicken back at the end with the noodles. The whole dish comes together in about 20 minutes when you do it this way.
Variations
- Creamy garlic Parmesan: Add 2 tablespoons of grated Parmesan and ½ teaspoon of extra garlic powder to the sauce before the noodles go in. It shifts the flavor from pot-pie-classic into something more Italian-American, which my husband actually prefers. A handful of fresh parsley stirred in at the end doesn't hurt either.
- Spicy version: Add ½ teaspoon of chili flakes or a teaspoon of smoked paprika to the chicken while it sears. It gives the whole dish a subtle warmth that plays well against the creamy sauce. My husband adds his own red pepper flakes at the table anyway, but building some heat into the base is better.
- Add bacon: Cook 3-4 strips of bacon in the skillet first, remove them, and use the rendered fat instead of olive oil for the chicken. Crumble the bacon back on top just before the biscuit dough goes on. It adds a smoky depth that pairs really well with the thyme. My husband requests this version specifically.
- Different vegetables: The frozen pea-carrot-corn mix is what I always use because it's easy, but fresh mushrooms, broccoli florets, or a handful of spinach stirred in at the end all work well here. If you add fresh vegetables, give them an extra minute or two in the skillet before you add the broth. Frozen goes in straight from the bag.
- Puff pastry topping: If you don't have refrigerated biscuit dough, frozen puff pastry thawed overnight in the fridge works. Cut it into rough squares and lay them slightly overlapping across the top of the skillet. Bake the same way. The result is flakier and a bit more elegant-looking — good if you're making this for guests rather than a Tuesday night.
Serving and Storage
Serving
This is a full meal on its own — protein, vegetables, starch, and bread all in one skillet. I usually serve it with a simple green salad on the side, mostly just because I feel like we need something fresh alongside all that cream. A side of crispy smashed potatoes would be overkill but honestly I've done it. Scoop it into deep bowls rather than plates — the sauce pools nicely at the bottom and you want to be able to get it with the biscuit pieces.
Storage
Leftovers keep in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more of the sauce overnight, so when you reheat it — either on the stovetop over low heat or in the microwave — add a splash of chicken broth or a tablespoon of cream to loosen it back up. The biscuits lose their crispness in the fridge, which is fine; they become soft and doughy and still taste good. To freeze: let the dish cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding broth as needed.
Frequently Asked Questions
Can I use a different type of pasta instead of egg noodles?
Yes — rotini, penne, and macaroni all work here. Egg noodles are my first choice because they're wider and softer, which suits the creamy sauce, but any short pasta will do the job. Just follow the package cook time and check for doneness before you add the biscuit topping.
Can I make this ahead of time?
You can make the skillet filling — the chicken, vegetables, sauce, and noodles — up to a day ahead and refrigerate it. When you're ready to eat, reheat the filling on the stovetop until it's warm and bubbling, add the biscuit dough on top, and bake as directed. Don't add the biscuits before refrigerating or they'll go soggy.
What can I substitute for the heavy cream?
Half-and-half works well and makes a slightly lighter sauce. Regular whole milk will also work, though the sauce will be thinner — if you go that route, you can stir in a tablespoon of flour with the onions to help it thicken. I've used evaporated milk in a pinch and it was actually quite good.
I don't have refrigerated biscuit dough — what else can I use?
Frozen puff pastry (thawed) is probably the best substitute — cut it into squares and overlap them across the top, then bake the same way. You could also skip the topping entirely and just serve the creamy noodle skillet as-is, maybe with some crusty bread on the side for scooping. It's still really good without the biscuits.
Can I freeze this dish?
Yes. Let it cool completely before transferring to a freezer-safe container — it keeps well for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over low heat with a splash of broth to bring the sauce back. The biscuit topping doesn't freeze particularly well, so if you're planning to freeze it, bake the filling without the biscuits and add fresh biscuit dough when you reheat.
CHICKEN POT PIE NOODLE SKILLET
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, diced
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups frozen mixed vegetables peas, carrots, corn
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz egg noodles or any short pasta
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can 8 oz refrigerated biscuit dough (such as Pillsbury)
- 1 tablespoon unsalted butter for greasing
Instructions
- Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and dried thyme. Cook for 6-8 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook the vegetables and sauce: In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until softened. Add the mixed vegetables, chicken broth, and heavy cream, and bring the mixture to a simmer.
- Cook the noodles: Add the egg noodles to the skillet and cook according to package instructions, about 7-8 minutes, until the noodles are tender. Stir occasionally to prevent sticking.
- Combine chicken and sauce: Once the noodles are cooked, return the cooked chicken to the skillet and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
- Add biscuit topping: Preheat the oven to 375°F (190°C). While the skillet is still on the stove, cut the refrigerated biscuit dough into quarters and scatter them over the top of the skillet mixture. You may need to press the dough slightly into the mixture.
- Bake the skillet: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
- Serve: Remove the skillet from the oven and allow it to rest for a few minutes before serving.
Notes
- You can substitute the chicken for rotisserie chicken for an even quicker prep time.
- For a lighter version, you can replace the heavy cream with half-and-half or use a lower-fat milk.
- Feel free to use any mixed vegetables you have on hand, or add in fresh vegetables like spinach, broccoli, or mushrooms for extra flavor.
- If you don’t have biscuit dough, you can make your own biscuit topping or use frozen puff pastry.
- Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat in the oven for the best texture.
This skillet has become one of those recipes I genuinely look forward to making, which isn't something I say about every weeknight dinner. There's something satisfying about watching the biscuits puff up golden while the whole kitchen smells like thyme and cream. It feels more substantial than the effort it actually took.
If you're cooking for a crowd or want to scale it up, this doubles easily — use your largest oven-safe skillet or split it between two pans. I also want to note that this isn't a traditional chicken pot pie, and I'm not claiming it is. It's a weeknight shortcut that borrows the flavors and gives you something warm and filling without a two-hour project. For a slower, more involved comfort dinner, the classic pot roast on this site is worth every minute.
If you try this one, I hope it works as well for your Tuesday nights as it does for mine. Leave a comment below if you swap in different vegetables or try the bacon variation — I'm always curious what people change. 🥄✨
If you liked this recipe, here are a few more one-pan dinners worth bookmarking:
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