Traditional pot pie turned into an easy weeknight skillet dish with noodles instead of crust!

Easy Chicken Pot Pie with Noodles

From the time my son was little he’s always had an interest in medical things – he can look at open wounds and we have to look away! He wanted to be a doctor that flies in a helicopter for a while, but recently dropped the desire to fly. He is still holding firm on being a doctor when he grows ups!

I’d think it was a phase, except he is obsessed with first aid kits. My husband recently brought one home for him because they are upgrading the ones at work, and they were just going to throw it away. My son lit up with excitement as he looked through everything in that box! He absolutely loves it!

There is a book in there telling you what to do in several different emergency situations and how to use the stuff that’s in the box – he actually read it!

I am so happy for him that his career path is so clear to him at such a young age. I never experienced that. I didn’t know what I wanted to do for a living until I was in my 30’s, but I’m doing it so that’s what counts! Even if his interest changes, as long as he is happy that is what is important.

Speaking of a clear path, it’s hard finding new vegetarian dinner recipes that are easy. I love pot pie, but there isn’t always time for that. This Vegetarian Chicken Pot Pie Noodle Skillet tastes like pot pie, but without the hassle of the crust! When you are short on time and want to serve something you know your family will love, then serve this!

For a complete meal, you could serve it with Buttery Garlic Green Beans, Honey Butter Skillet Corn, or Easy Garlic Knots!

What You’ll Need:

• 10 oz Egg Noodles
• 2 tbsp Butter
• 1 medium Onion, Diced
• 2 cloves Garlic, Minced
• 1 1/2 cups Frozen Peas & Carrots, Thawed
• 1/2 tsp Salt
• 2 tbsp Flour
• 1 cup McKay’s Vegetarian Chicken Broth
• 1 cup Heavy Cream
• 1 can Fri-Chik, Diced

How to Make Vegetarian Chicken Pot Pie Noodle Skillet

• Cook 10 oz egg noodles al dente, according to the package directions. When done, strain the noodles and rinse with cold water.
• In a large skillet, melt 2 tbsp butter over medium heat. Stir in 1 medium diced onion, 2 cloves minced garlic, and 1 1/2 cups thawed peas and carrots. Season with 1/2 tsp salt.
• Cook until onions are soft and translucent. Then stir in 2 tbsp flour until well combined.
• Pour in 1 cup vegetarian chicken broth and 1 cup heavy cream. Bring to a boil. Then reduce to a simmer and stir occasionally until thickened.
• Stir in 1 can diced Fri-Chik, then fold in cooked egg noodles.
• Taste and season with more salt and/or pepper if necessary.

More Vegetarian Recipes:

• Vegetarian Pancit
• Rice Krispie Vegetarian Meatballs + VIDEO
• Mini-Vegetarian Beef Wellingtons
• Vegetarian Meatloaf
• Vegetarian Beef & Broccoli
• Vegetarian Pecan Patties
• Vegetarian Sloppy Joe’s
• Saucy Vegetarian Meatballs

Continue to Content

Yield: 6

Vegetarian Chicken Pot Pie Noodle Skillet

Print

Vegetarian Chicken Pot Pie Noodle Skillet, traditional pot pie turned into an easy weeknight skillet dish with noodles instead of crust!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 10 oz Egg Noodles
• 2 tbsp Butter
• 1 medium Onion, Diced
• 2 cloves Garlic, Minced
• 1 1/2 cups Frozen Peas & Carrots, Thawed
• 1/2 tsp Salt
• 2 tbsp Flour
• 1 cup McKay's Chicken Broth
• 1 cup Heavy Cream
• 1 can Fri-Chik, Diced

Instructions

1. Cook egg noodles al dente, according to the package directions. When done, strain the noodles and rinse with cold water.
2. In a large skillet, melt butter over medium heat. Stir in diced onion, minced garlic, and thawed peas and carrots. Season with salt.
3. Cool until onions are soft and translucent. Then stir in flour until well combined.
4. Pour in vegetarian chicken broth and heavy cream. Bring to a boil. Then reduce to a simmer and stir occasionally until thickened.
5. Stir in diced Fri-Chik, then fold in cooked egg noodles.
6. Taste and season with more salt and/or pepper if necessary.