Crockpot Chicken Pot Pie Pasta

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Crockpot Chicken Pot Pie Pasta takes everything cozy about a chicken pot pie and turns it into a creamy pasta dinner the slow cooker does most of the work on. Tender shredded chicken, peas and carrots, and a rich, savory sauce come together low and slow all afternoon, then get folded into pasta right before dinner. It’s the flavor of that classic buttery pot pie without rolling out a single crust.

The one thing I never do is cook the pasta in the crockpot itself. Noodles left to sit in a hot slow cooker for hours turn to mush every time, so I boil them separately and stir them in at the very end. That keeps the pasta with a little bite and lets it soak up the sauce for just a few minutes instead of falling apart in it.

The sauce leans on a can of cream of chicken soup, a block of cream cheese, and a splash of heavy cream, which is the shortcut that makes this taste like it simmered for hours. Frozen mixed vegetables go in near the end so they stay bright instead of overcooking, and the whole thing shreds and stirs together in about ten minutes once the chicken’s done.

Why You’ll Love This Recipe

• Pot pie flavor, no crust. All the buttery, savory comfort of chicken pot pie, spooned over pasta instead of baked under dough.
• The crockpot does the work. Load it in the afternoon and come back to shredded, fall-apart chicken in a creamy sauce.
• A guaranteed kid dinner. Creamy, mild, and full of familiar vegetables, so it’s an easy sell at the table.
• Made from pantry staples. A can of soup, some frozen veggies, and cream cheese carry most of the flavor.

Crockpot Chicken Pot Pie Pasta Ingredients

Frozen mixed vegetables are the easy button here. Adding them in the last 30 to 45 minutes keeps the peas and carrots tender instead of gray and mushy, since they only need to heat through, not braise all day.

• 2 lbs boneless, skinless chicken breasts
• 1 (10.5 oz) can cream of chicken soup
• 2 cups chicken broth
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp poultry seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups frozen mixed vegetables
• 4 oz cream cheese, cubed
• 1 cup heavy cream
• 1 cup shredded cheddar
• 12 oz cavatappi or penne, uncooked
• 2 tbsp fresh parsley, chopped, for garnish

Recipe Variations

• Use 2 to 3 cups of shredded rotisserie chicken instead of raw breasts and cut the cook time to about 2 hours on low, just long enough to warm the sauce through.
• Swap the frozen mixed vegetables for frozen peas and a couple of diced carrots and a diced potato if you want it closer to a classic pot pie.
• Leave out the cheddar for a more traditional pot pie sauce, or stir in a little extra for a cheesier bowl.

How to Make Crockpot Chicken Pot Pie Pasta

1. Load the crockpot: Add the chicken breasts, cream of chicken soup, chicken broth, butter, garlic powder, onion powder, poultry seasoning, salt, and pepper to the slow cooker. Stir the sauce around the chicken to combine.
2. Cook low and slow: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
3. Add the vegetables: In the last 30 to 45 minutes, stir in the frozen mixed vegetables and the cubed cream cheese. Cover and cook until the vegetables are heated through and the cream cheese has melted into the sauce.
4. Shred the chicken: Lift the chicken out and shred it with two forks, or cut it into bite-sized pieces, then stir it back into the sauce. Check that it reads 165°F on a thermometer at its thickest before shredding.
5. Boil the pasta: While the chicken finishes, cook the pasta in salted water according to the package directions until al dente. Drain well.
6. Bring it together: Stir the heavy cream and shredded cheddar into the crockpot until the cheese melts and the sauce is smooth, then fold in the drained pasta until every piece is coated.
7. Rest and serve: Let it sit for 5 minutes so the sauce clings to the pasta, then sprinkle with parsley and serve warm.

Recipe FAQs

Can I Cook the Pasta Right in the Crockpot?

I don’t recommend it. Pasta left in the slow cooker for even 30 minutes tends to overcook and turn mushy, so boiling it separately and stirring it in at the end gives you much better texture.

Can I Use Rotisserie Chicken?

Yes. Stir in about 3 cups of shredded rotisserie chicken and cook just 2 hours on low to warm the sauce and let the flavors come together, then add the pasta as usual.

Why Is My Sauce Thin?

The pasta thickens things up as it sits, so give it those 5 minutes of rest. If it’s still thinner than you’d like, stir in a little extra shredded cheddar or a spoonful of cream cheese and let it melt in.

What Pasta Shape Works Best?

Short, sturdy shapes like cavatappi, penne, or rotini hold the creamy sauce well and stir in without breaking. Egg noodles are a good option too if you want it closer to pot pie noodles.

Can I Make It Ahead, and What Goes with It?

You can cook the chicken and sauce ahead and refrigerate it, then reheat and add fresh-cooked pasta at serving time so it doesn’t get soft. A green salad or some crusty bread rounds it out.

Cooking Tips

• Cut back on the added salt if your broth and cream of chicken soup are both regular sodium, then taste and adjust at the end. Canned soup carries a lot of salt on its own.
• Shred the cheddar off a block instead of using the pre-shredded bag. It melts smoother into the sauce without the anti-caking coating.
• Hold the pasta water back and drain the noodles just before you fold them in, so they don’t keep soaking up sauce and drying it out while they wait.

Storage and Freezing

To store: Keep leftovers in an airtight container in the fridge for up to 3 days. The pasta soaks up sauce as it sits, so it thickens overnight.

To freeze: The cream sauce can turn grainy once frozen and thawed, so I don’t recommend freezing this one. If you want to freeze part of it, freeze the chicken and sauce without the pasta and add fresh noodles when you reheat.

To reheat: Warm gently on the stovetop or in the microwave with a splash of broth or cream stirred in to loosen the sauce back up.

How to Serve Crockpot Chicken Pot Pie Pasta

Crockpot Chicken Pot Pie Pasta is a full meal on its own, though a simple green salad or some steamed green beans on the side keeps it from feeling too heavy. Warm dinner rolls or crusty bread scoop up the extra sauce. This is one of the recipes in our Casseroles & Sheet Pan collection, and more cozy family dinners like it are on the way.

Loved This Recipe?

Crockpot Chicken Pot Pie Pasta is the kind of hands-off dinner that fills the house with that pot pie smell and gets cleaned off every plate.

Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.

More like this: Comfort food chicken, the kind that tastes like Sunday at grandma’s. These slow cooker dinners hit the same note. Try Crockpot Chicken and Dumplings, Crockpot Chicken and Stuffing, or Creamy Crockpot Chicken and Rice.

Crockpot Chicken Pot Pie Pasta

Crockpot chicken pot pie pasta with tender shredded chicken, mixed vegetables, and a creamy pot pie sauce folded into pasta.

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Prep Time:15 minutes mins

Cook Time:6 hours hrs

Total Time:6 hours hrs 15 minutes mins

Course: Dinner

Cuisine: American

Servings: 6 servings

Ingredients

• 2 lbs chicken breasts boneless, skinless
• 1 (10.5 oz) can cream of chicken soup
• 2 cups chicken broth
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp poultry seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups frozen mixed vegetables
• 4 oz cream cheese cubed
• 1 cup heavy cream
• 1 cup shredded cheddar
• 12 oz cavatappi or penne uncooked
• 2 tbsp fresh parsley chopped, for garnish

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Instructions

• Load the crockpot: Add the chicken breasts, cream of chicken soup, chicken broth, butter, garlic powder, onion powder, poultry seasoning, salt, and pepper to the slow cooker. Stir the sauce around the chicken to combine.
• Cook low and slow: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
• Add the vegetables: In the last 30 to 45 minutes, stir in the frozen mixed vegetables and the cubed cream cheese. Cover and cook until the vegetables are heated through and the cream cheese has melted into the sauce.
• Shred the chicken: Lift the chicken out and shred it with two forks, or cut it into bite-sized pieces, then stir it back into the sauce. Check that it reads 165°F on a thermometer at its thickest before shredding.
• Boil the pasta: While the chicken finishes, cook the pasta in salted water according to the package directions until al dente. Drain well.
• Bring it together: Stir the heavy cream and shredded cheddar into the crockpot until the cheese melts and the sauce is smooth, then fold in the drained pasta until every piece is coated.
• Rest and serve: Let it sit for 5 minutes so the sauce clings to the pasta, then sprinkle with parsley and serve warm.

Notes

Cook the pasta separately and fold it in at the end so it doesn’t turn mushy in the slow cooker. Cook the chicken until it shreds easily and reads 165°F on a thermometer.