Crock Pot Chicken Pot Pie Pasta
A comforting dish that combines the classic flavors of chicken pot pie with pasta, perfect for busy families looking for a hearty meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Can use cooked rotisserie chicken for less prep time.
- 2 cups pasta (such as penne or rotini) Cook according to package instructions.
- 1 cup frozen mixed vegetables Add more vegetables as desired.
- 1 can (10.5 oz) cream of chicken soup Can substitute with homemade version if unavailable.
- 1 cup chicken broth Use vegetable broth for a vegetarian option.
- 1 cup heavy cream Can be reduced for a lighter version.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- optional biscuits or pie crust for topping Enhances the pot pie feel.
Instructions
Preparation
- In a slow cooker, combine the diced chicken, cream of chicken soup, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper. Stir well.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- About 30 minutes before serving, cook the pasta according to package instructions until al dente, then drain.
- Add the cooked pasta and frozen mixed vegetables to the slow cooker and stir until well combined.
- Let it cook for an additional 30 minutes.
Serving
- Serve warm, optionally topped with biscuits or pie crust if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For extra flavor, add herbs like thyme or rosemary. To thicken sauce, add a tablespoon of cornstarch mixed with cold water in the last 30 minutes of cooking.