Today, I had a chicken pot pie noodles epiphany. Of course, I made a vegan version of what my grandma used to call chicken pot pie noodles. I distinctly remember the flavors, as well as the ingredients, so I figured why not make it another one-pot wonder. My family, who are my test kitchen critics, loved my chicken pot pie noodles recipe. And, when they like my food, the world is a happy place.
When my grandma made her chicken pot pie noodles, she always filled it with vegetables to trick my sister and me into eating as many vegetables as possible. Since I created a vegan version of her famous recipe, I used a variety of vegetables in conjunction with her recipe but gave it my vegan flare.
DELICIOUS CHICKEN POT PIE NOODLES IN ONE-POT IN UNDER 20
Even though I love to cook, sometimes I'm all about easy, one-pot meals. For that reason, chicken pot pie noodles are one of my new favorite last-minute meals. Making an entire meal in under 20 minutes, while only dirtying one pot, is a win-win!
Whenever I create a new pasta dish, my goal is to add more vegetables than pasta. In fact, I generally shoot for a 2 to 1 ratio to highlight the veggies and eat little pasta. Then, I get the best of both worlds.
WHAT VEGGIES ARE IN MY CHICKEN POT PIE NOODLE RECIPE?
First, I used a combination of fresh and frozen vegetables. Instead, frozen vegetables can easily be exchanged for fresh ingredients if fresh vegetables aren't available.
THE VEGGIES I USED IN MY CHICKEN POT PIE NOODLES RECIPE
- Peas (Frozen)
- Thyme (fresh)
OTHER INGREDIENTS FOR CHICKEN POT PIE NOODLES
- Pasta of choice
- Vegetable broth (low-sodium)
- Trader Joe's Chicken Less Seasoning Salt
- Arrowroot powder(corn starch or flour can be exchanged)
- Nutritional Yeast
- White Wine (I used Chardonnay) (optional)
- Alpha Strips Grilled Chik'n Strips (optional)
Since all the ingredients cook in one-pot, its an easy step-by-step process. First, the garlic and onions are sauteed until the onions are translucent.
Then, add the celery, mushrooms and white wine and cook until the mushrooms are browned and the moisture begins to dissipate. Now, add the carrots, pasta, nutritional yeast, and vegetable broth (minus 1/2 cup). Hold off on the frozen peas for now.
Once the mixture begins to boil, add the Trader Joe's Chicken Less Seasoning Salt and bring to a boil. The next step is to cover and reduce the heat to low and cook for 20 minutes. Meanwhile, combine the remaining 1/2 cup of vegetable broth and arrowroot powder. Cornstarch or flour may also be substituted for arrowroot powder.
Trader Joe's Chicken Less Seasoning Salt is now one of my new favorite seasonings. Over time, my spice rack has become quite a display. Before making my own condiments and dressings, the doors of my refrigerator looked like a grocery store aisle of sauces. Now, my pantry door looks like the spice shelves at Whole Foods. But, I must say, this new Trader Joe's product piqued my interest.
Despite its fabulous flavor, use this seasoning sparingly. Because it's a seasoning SALT, it is salty, and a little goes a long way. Remember, you can always add seasoning, but you can't remove it once you've added too much. In my opinion, there is nothing worse than making an entire recipe and realizing it is too salty or spicy for your individual taste. For that reason, be cautious with any seasoning, adding a little at a time until you reach your preferences.
For instance, my family loves it spicy, so regardless of how spicy a meal, I always provide additional sauce, dressing, or spice for everyone to choose spicy and taste preferences.
Once the chicken pot pie noodles are cooked, add the arrowroot powder mixed with the vegetable broth, which thickens the sauce, and the frozen peas. To top it off, fresh thyme, sprinkled on top provides another layer of flavor and a pretty garnish.
LOOKING FOR OTHER ONE-POT MEALS IN UNDER 20 MINUTES?
- Enchilada Pasta
- Spinach Artichoke Pasta Recipe
- One-Pot Tomato Basil Pasta
- Vegan Jambalaya Recipe Quick, Easy and Spicy
- Vegan Cajun Pasta
- Pesto Pasta with Mushrooms
- Vegan Mushroom Stroganoff
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂