Where Midwest comfort meets modern convenience! This creamy, hearty dish combines the soul-warming flavors of chicken pot pie with the satisfaction of tender pasta, all coming together effortlessly in your slow cooker.
PURE MIDWESTERN COMFORT
Nothing says home quite like a steaming bowl of creamy chicken and vegetables. This clever twist on pot pie swaps the traditional crust for tender pasta, creating a dish that’s both nostalgic and new-fashioned.
FREQUENTLY ASKED QUESTIONS:
Why add the pasta later?
Adding pasta at the end prevents it from getting mushy during the long cooking time. It stays perfectly al dente!
Can I use frozen chicken?
Best to use thawed chicken for food safety. If using frozen, thaw completely first.
What if my sauce is too thick?
Add warm chicken broth, a little at a time, until you reach desired consistency.
TIPS FOR SUCCESS:
- Soften cream cheese before adding
- Stir occasionally if possible
- Cook pasta just until al dente
- Let dish rest 10 minutes before serving
- Use rotisserie chicken for convenience
- Don’t skip the Parmesan – it adds depth
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
- Cooked chicken breast
- Frozen vegetables
- Aromatics
- Cream cheese
- Heavy cream
- Egg noodles
- Seasonings
SLOW COOKER CHICKEN POT PIE PASTA
All the comfort of a traditional pot pie with the ease of pasta! Perfect for busy families who crave a hearty, home-cooked meal.
Print
Pin
Rate
Servings: 6
Ingredients
For the Base:
- 2 cups chicken breast cooked and chopped
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese softened
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
For Finishing:
- 8 ounces egg noodles
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish optional
Instructions
- Combine chicken, vegetables, onion, and garlic in slow cooker.
- Pour in chicken broth and heavy cream, stir to combine.
- Add softened cream cheese in small pieces.
- Season with thyme, parsley, salt, and pepper.
- Cover and cook on LOW for 4-6 hours, stirring occasionally if possible.
- About 30 minutes before serving, cook egg noodles according to package directions.
- Drain noodles and stir into slow cooker with Parmesan cheese.
- Let rest 5-10 minutes before serving.
Notes
- Make Ahead: Prep vegetables night before
- Storage: Keeps 3-4 days refrigerated
- Lighter Version: Use milk and low-fat cream cheese
- Time Saver: Use rotisserie chicken
- Vegetable Options: Add mushrooms or green beans
- Extra Creamy: Add extra splash of cream at end
