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Avatar photoJohnson Maya

Crock Pot Chicken Pot Pie Pasta: Easy Comfort Food

A creamy, hearty fusion of classic chicken pot pie and comforting pasta, slow-cooked to perfection with tender chicken, vegetables, and a velvety sauce. This easy crock pot chicken pot pie pasta is comfort food elevated — perfect for busy weeknights and family dinners.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 cups frozen peas and carrots mix
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/3 cup all-purpose flour
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz egg noodles, uncooked

Equipment

  • Slow cooker (4–6 quart)
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing bowls
  • Whisk
  • Skillet (optional)
  • Forks for shredding

Method
 

  1. crock pot chicken pot pie pasta recipeCard1
  2. Optional — heat olive oil in a skillet over medium heat. Sauté onion until translucent (5 minutes), add garlic and cook 30 seconds. Transfer to slow cooker.
  3. Place chicken, broth, sautéed aromatics (or raw onion, garlic, carrots), thyme, rosemary, salt, and pepper into the slow cooker. Stir gently to combine.
  4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken shreds easily and reaches 165°F.
  5. Remove chicken, shred with two forks, and return to crock pot. Stir in frozen peas and carrots. Cook uncovered 15–20 minutes.
  6. In a bowl, whisk flour and 1/2 cup cream into a smooth slurry. Gradually stir into slow cooker along with remaining cream. Cook on high with lid ajar for 20–30 minutes until sauce thickens.
  7. Cook egg noodles separately according to package. Drain, rinse, and stir into the slow cooker. Adjust seasoning and serve immediately.

Nutrition

Calories: 410 | Carbohydrates: 38 | Protein: 32 | Fat: 18 | Fiber: 4 | Sugar: 6

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth to restore creaminess. Freeze for up to 3 months — thaw overnight and reheat on stovetop.
MAKE AHEAD: Prepare the base (without noodles) up to 2 days in advance. Store chilled and reheat before adding cooked pasta.
SUBSTITUTIONS: Use gluten-free flour and pasta for a GF version. Substitute heavy cream with evaporated milk or whole milk for a lighter twist.
PRO TIPS: Cook pasta separately to avoid mush. Add a splash of lemon juice at the end to brighten flavors. Use chicken thighs for juicier results.
SERVING SUGGESTIONS: Serve in bowls with a side of buttered bread, coleslaw, or grilled vegetables. Garnish with fresh parsley or chives for color and freshness.
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