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

Easy Chicken Pot Pie with Noodles

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.