Crock Pot Chicken Pot Pie Pasta is the ultimate comfort meal that combines the creamy, savory flavors of chicken pot pie with the heartiness of pasta. With simple ingredients and minimal prep, it’s perfect for busy weeknights or relaxing weekends.
If you enjoy creamy, comforting dinners, you’ll also love my slow cooker beef tips and gravy.
Recipe at a Glance
- Flavor: Creamy, cheesy, and full of tender chicken and veggies
- Cook Time: Prep 15 mins, cook 3-4 hours on high (or 5-6 on low)
- Servings: 6 hearty portions
- Best For: Weeknight dinners, family meals, or casual entertaining
- Key Ingredients: Chicken breasts, cream of chicken soup, sour cream, cheddar cheese, and frozen veggies.
This recipe came together one day when my family was craving chicken pot pie, but I wanted something I could easily toss in the Crock Pot and spend less time in the kitchen. The result? Chicken pot pie pasta with cream of chicken soup and melty cheddar, a creamy, cheesy dinner that everyone devoured!
If you love cheesy chicken pasta meals, check out my slow cooker cheesy chicken penne and Crock Pot crack chicken pasta.
Why You Will Love This Recipe
This Crock Pot Chicken Pot Pie with Pasta is easy to make, packed with flavor, and perfect for busy weeknights or family dinners. With just a few simple ingredients, it’s budget-friendly without sacrificing taste.
- Creamy and cheesy sauce that clings to every bite
- Hands-off cooking-just toss in the crockpot and let it work
- Family-friendly flavors everyone will enjoy
Ingredients
- Chicken: Use boneless, skinless breasts for tender, shreddable meat. Thighs can also be used for juicier results. You can find even more easy chicken meals in my slow cooker chicken recipes.
- Cream of Chicken Soup: The soup adds richness and a classic comfort flavor. Use low-sodium to control saltiness.
- Frozen Mixed Vegetables: A mix of carrots, peas, and corn works best, and there’s no need to thaw them.
- Cheeses: Cheddar adds a sharp, tangy flavor that balances the richness of the sauce, while cream cheese makes the dish extra creamy and smooth, helping the sauce coat the chicken and pasta perfectly.
- Chicken Broth: Is the base for the creamy sauce, but you can also use water and chicken bouillon if you don’t have any broth.
- Seasonings: Garlic, paprika, onion powder, Italian seasoning, thyme, and black pepper add layered, savory flavor that enhances the chicken and vegetables, giving the dish a classic, comforting taste.
- Pasta: Penne or small noodle shapes hold the sauce well; cook al dente before adding to the crock pot.
Variations
- Gluten-Free: Easily make this meal gluten-free by using your favorite gluten-free pasta or even spiralized zucchini noodles for a lighter version.
- Vegetarian Version: Swap the chicken for cubed firm tofu or chickpeas for a hearty, protein-packed vegetarian twist that’s just as creamy and satisfying.
- Protein Swap: Mix things up by using shredded turkey, leftover rotisserie chicken, or cooked sausage instead of chicken for a tasty, convenient alternative.
- Extra Veggies: Boost the nutrition and flavor by adding mushrooms, bell peppers, broccoli, or zucchini, which makes the pasta even more colorful and delicious.
- Spicy Kick: Give the dish a little heat by stirring in cayenne pepper, crushed red pepper, or a splash of your favorite hot sauce for a subtle spicy kick.
How to Make Chicken Pot Pie with Pasta
This chicken pot pie with pasta recipe is easy to pull together and perfect for busy weeknights. With just a few simple steps, you can have a creamy, cheesy dinner ready straight from the Crock Pot.
- Step 1: Prep the Sauce. Combine the chicken broth, cream of chicken soup, garlic, seasonings, and frozen mixed vegetables in your slow cooker. Stir everything together so the flavors start to blend.
- Step 2: Add the Chicken. Place the chicken breasts in the sauce and toss to coat. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the chicken is tender and easily shredded.
- Step 3: Shred and Add Cheese. Remove the chicken, shred it with two forks, and return it to the Crock Pot. Stir in the cream cheese, sour cream, and cheddar until everything is creamy and melted. Let it cook for about 30 more minutes.
- Step 4: Finish with Pasta. Cook the pasta according to the package instructions until al dente, then drain and stir it into the crock pot until fully coated in the sauce. Garnish with fresh parsley and serve with warm homemade cornbread for a complete, comforting meal.
Expert Tips
- Shred Chicken Easily: Remove the chicken from the crock pot and let it rest for a few minutes before shredding. This makes it easier to pull apart and helps it absorb the sauce better. For extra guidance, check out my slow cooker shredded chicken recipe.
- Avoid Mushy Pasta: Cook the pasta just until al dente before adding it to the crock pot. This keeps it firm and prevents it from soaking up too much sauce.
- Soften the Cream Cheese: Let the cream cheese come to room temperature before stirring it in. It blends more smoothly and makes the sauce extra creamy.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave on medium in 30-60 second intervals or on the stovetop over low heat, stirring occasionally.
Serving Suggestions
- Enjoy this chicken pot pie for a weeknight dinner when you need something hearty and hands-off. Serve it with a simple green salad and some homemade slow cooker focaccia bread for a complete meal the whole family will enjoy.
- This dish is also great for a special family dinner or when hosting friends. Start the meal with my creamy spinach dip as an appetizer, then finish things off with a warm, comforting dessert like slow-cooked blueberry cobbler.
- Planning a potluck or holiday get-together? This creamy pasta travels well and stays warm in the slow cooker. Round out the table with cheesy scalloped potatoes and fresh dinner rolls to create a hearty, comforting spread everyone will appreciate.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Pinterest! Share your favorite recipes or ask questions in the comments!
Crock Pot Chicken Pot Pie Pasta
This Crock Pot Chicken Pot Pie Pasta combines tender chicken, creamy sauce, and veggies into one easy slow-cooker meal. Just 30 minutes prep and you'll have a hearty dinner the whole family will enjoy.
Equipment
- My Favorite Slow-Cooker
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 2 cans cream of chicken soup (10.5 ounce)
- 3 teaspoons garlic minced
- 1 teaspoon black pepper
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 12 ounce bag frozen mixed vegetables
- ½ cup sour cream
- 8-ounce cream cheese
- 1 ½ cups cheddar cheese grated
- 16 ounces penne pasta or small noodle pasta
Instructions
- Add chicken broth, chicken soup, garlic, black pepper, Italian seasoning, paprika, onion powder, thyme, and mixed vegetables. Mix until well combined.
- Place the chicken in the sauce and vegetables. Then toss to coat.
- Cover and cook on high for 3-4 hours or low for 5-6 hours.
- Remove the chicken and shred with two forks. Return the shredded chicken to the pot and add the sour cream, cream cheese, and cheddar cheese. Stir until combined and cook for 30 minutes more.
- Meanwhile, cook the pasta according to the box directions until al dente. Then drain, add to the crock pot, and toss until completely coated.
Notes
- Cook the pasta just until al dente, so it holds its texture after mixing with the sauce.
- Let the cream cheese soften before adding it to help it melt smoothly into the sauce.
- Shred the chicken well so it blends evenly and soaks up the creamy flavor.
- Taste the sauce after the cheese melts and adjust the seasoning if needed.