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

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All the comfort of a traditional pot pie with the ease of pasta! Perfect for busy families who crave a hearty, home-cooked meal.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method Notes

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

Method

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.