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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.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
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:

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