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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 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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
 

  1. Combine chicken, vegetables, onion, and garlic in slow cooker.
  2. Pour in chicken broth and heavy cream, stir to combine.
  3. Add softened cream cheese in small pieces.
  4. Season with thyme, parsley, salt, and pepper.
  5. Cover and cook on LOW for 4-6 hours, stirring occasionally if possible.
  6. About 30 minutes before serving, cook egg noodles according to package directions.
  7. Drain noodles and stir into slow cooker with Parmesan cheese.
  8. 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

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