A creamy, comforting crockpot dish that combines the classic flavors of chicken pot pie with tender pasta for a hearty, family-friendly meal.

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

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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.

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.