I combine the cozy flavors of a classic chicken pot pie with tender pasta in this rich and creamy crockpot meal. It’s a simple, comforting dish that I let slow cook until everything blends into a hearty, satisfying dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, shredded
3 cups egg noodles
1 can cream of chicken soup
1 cup frozen mixed vegetables (peas, carrots, corn)
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup milk
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt to taste
Black pepper to taste
1 cup shredded cheddar cheese
2 tablespoons butter
Directions
I start by placing the shredded chicken, frozen vegetables, chopped onion, and minced garlic into the crockpot.
I add the cream of chicken soup, chicken broth, milk, thyme, parsley, salt, and pepper, then stir everything well so the flavors begin to blend.
I cover and cook on low for 4–5 hours or on high for 2–3 hours until everything is heated through and fragrant.
I stir in the egg noodles, making sure they are fully submerged in the liquid so they cook evenly.
I cover again and cook on high for another 20–30 minutes until the noodles become tender.
I finish by stirring in the butter and shredded cheddar cheese until everything turns creamy and smooth. I taste and adjust seasoning before serving warm.
Servings and timing
I prepare this recipe in about 15 minutes. The cooking time takes around 4 hours and 30 minutes, making the total time approximately 4 hours and 45 minutes.
This recipe yields 6 servings, with each serving providing about 420 kcal.
Variations
I sometimes swap the cheddar cheese for mozzarella or a cheese blend for a different flavor profile.
I like adding mushrooms or celery when I want more depth and texture.
For a lighter version, I use low-fat milk and reduced-fat cheese.
If I want a bit of a kick, I sprinkle in some crushed red pepper flakes.
I also enjoy using rotisserie chicken for extra flavor and convenience.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I add a splash of milk or broth to bring back the creamy texture, then warm it on the stovetop or in the microwave, stirring occasionally.
If I freeze it, I keep it in a freezer-safe container for up to 2 months, though I find the pasta texture is best when eaten fresh.
FAQs
Can I use uncooked chicken instead of cooked?
I can use uncooked chicken, but I make sure to cook it thoroughly in the crockpot before shredding it and continuing with the recipe.
Can I cook the noodles separately?
I can cook the noodles separately if I prefer more control over their texture, then stir them in at the end.
What can I use instead of cream of chicken soup?
I can make a homemade version using butter, flour, broth, and milk, or substitute with cream of mushroom soup for a different taste.
How do I prevent the pasta from getting mushy?
I make sure to add the noodles toward the end of cooking and keep an eye on them so they don’t overcook.
Can I make this recipe dairy-free?
I can replace the milk and cheese with dairy-free alternatives and use a dairy-free soup substitute.
Conclusion
I find this crockpot chicken pot pie pasta to be one of the easiest ways to create a warm, comforting meal with minimal effort. The creamy texture, hearty ingredients, and slow-cooked flavor make it a reliable go-to whenever I want something satisfying and simple to prepare.
📖 Recipe:
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Crockpot Chicken Pot Pie Pasta
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Diet: Low Calorie
Description
A creamy, comforting crockpot dish that combines the classic flavors of chicken pot pie with tender pasta for a hearty, family-friendly meal.
Ingredients
2 cups cooked chicken breast, shredded
3 cups egg noodles
1 can cream of chicken soup
1 cup frozen mixed vegetables (peas, carrots, corn)
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup milk
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt to taste
Black pepper to taste
1 cup shredded cheddar cheese
2 tablespoons butter
Instructions
- Place shredded chicken, frozen vegetables, chopped onion, and minced garlic into the crockpot.
- Add cream of chicken soup, chicken broth, milk, thyme, parsley, salt, and pepper. Stir well to combine.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours until heated through.
- Stir in egg noodles, ensuring they are fully submerged in liquid.
- Cover and cook on high for an additional 20–30 minutes until noodles are tender.
- Stir in butter and shredded cheddar cheese until melted and creamy. Adjust seasoning and serve warm.
Notes
Swap cheddar cheese with mozzarella or a cheese blend for a different flavor.
Add mushrooms or celery for extra texture and depth.
Use low-fat milk and reduced-fat cheese for a lighter version.
Add crushed red pepper flakes for a bit of heat.
Rotisserie chicken works well for convenience and added flavor.
Store leftovers in the refrigerator for up to 3 days in an airtight container.
Reheat with a splash of milk or broth to restore creaminess.
Freeze for up to 2 months, though pasta texture is best fresh.
Add noodles toward the end to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
