Crockpot Chicken Pot Pie Pasta
Table of contents
Intro
If you love classic chicken pot pie but don’t love all the extra work that comes with making a pie crust, this Crockpot Chicken Pot Pie Pasta is going to become one of your new favorite comfort meals. It has all the cozy, creamy flavors of traditional chicken pot pie, but with tender pasta mixed right in for an easy family dinner everyone will actually get excited about.
This recipe is creamy, hearty, filling, and incredibly simple to throw together. The crockpot does most of the work, making it perfect for busy weeknights, lazy weekends, meal prep, or those hectic evenings when everyone is coming and going from sports, school, or work. Plus, it makes a big batch and reheats beautifully with just a splash of broth.
I also love that this recipe uses simple ingredients that many of us already keep on hand. No fancy ingredients. No complicated steps. Just comforting, family-style food that tastes like home.
This is very similar to my Crockpot Chicken Pot Pie Noodles, but uses slightly different ingredients. Another good one is my Crockpot Chicken and Noodles ! And while you are here check out this Chicken Pot Pie Soup!
If you want something a little lighter, try this amazing Mississippi Chicken in the Crockpot! Or this Crockpot Smoked Turkey, Potatoes, and Green Beans!
Why You’ll Love This Recipe
- Easy crockpot meal — The slow cooker does almost all the work for you.
- Comfort food classic — It tastes like chicken pot pie in creamy pasta form.
- Great for busy families — Perfect for weeknights, meal prep, or feeding a crowd.
- Kid-friendly — Creamy pasta and chicken are always a hit.
- Budget-friendly — Made with pantry staples and frozen vegetables.
- Customizable — Easy to switch up the pasta, vegetables, cheese, or protein.
- Great leftovers — Just add a little broth when reheating and it’s just as creamy and delicious.
Ingredients
- Boneless skinless chicken breasts — I used about 1½ to 2 pounds. Chicken thighs also work great and stay extra juicy.
- Mrs. Dash Garlic & Herb seasoning — Adds flavor without extra salt.
- Fire & Smoke Society Super Bird seasoning — Gives the chicken lots of savory roasted flavor.
- Herbs de Provence — Adds that cozy homemade pot pie flavor.
- Campbell’s Condensed Cream of Chicken with Herbs soup — Helps create the creamy sauce base quickly and easily.
- Frozen mixed vegetables — A classic shortcut that makes this recipe incredibly easy.
- Chicken broth — Helps thin the sauce and adds extra flavor. I used Knorr chicken bouillon to make mine.
- Heavy cream — Makes everything rich and creamy.
- Freshly shredded sharp cheddar cheese — Adds creaminess and extra comfort food flavor.
- Pasta — I used cellentani, but rotini, shells, penne, bowties, or elbow macaroni all work well.
- Salt and black pepper — Important for balancing the flavors at the end.
What You’ll Love About Using Pasta Instead of Pie Crust
Traditional chicken pot pie is delicious, but pasta makes this version even easier and more family friendly. The pasta soaks up all of that creamy chicken pot pie flavor while making the dish hearty enough to stand on its own as a full meal.
It also reheats easier than traditional pot pie and is perfect for feeding a crowd.
How To Make Crockpot Chicken Pot Pie Pasta
Start by placing the chicken breasts in the bottom of a 6-quart crockpot. Season them generously with the Mrs. Dash Garlic & Herb seasoning, Fire & Smoke Society Super Bird seasoning, and Herbs de Provence. Crockpot recipes need plenty of seasoning, especially when using chicken breasts, so don’t be shy here.
Add the condensed cream of chicken soup, frozen mixed vegetables, and chicken broth. Stir everything together well so the soup fully combines with the broth. Cover and cook on HIGH for about 4 hours or LOW for about 6 hours, until the chicken is fully cooked and tender.
About 15 minutes before serving, cook your pasta according to package directions until al dente. Be careful not to overcook it since it will continue absorbing liquid after being added to the crockpot.
Remove the chicken from the crockpot and either roughly chop or shred it, depending on your preference. Add the chicken back into the crockpot.
Stir in the heavy cream and freshly shredded cheddar cheese until melted and creamy.
Add the cooked pasta and stir everything together well. Taste and adjust with salt and black pepper as needed.
Tips For Success
- Season heavily — Crockpot chicken needs plenty of seasoning for the best flavor.
- Freshly shred the cheese — Pre-shredded cheese doesn’t melt as smoothly.
- Don’t overcook the pasta — It will continue soaking up liquid after mixing it in.
- Add extra broth if needed — The pasta absorbs liquid quickly, especially as leftovers sit.
- Use chicken thighs for extra richness — They stay incredibly tender in the crockpot.
- Stir occasionally after adding pasta — This helps keep everything creamy and evenly coated.
Pasta Shape Suggestions
This recipe works with almost any medium pasta shape. Some great options include:
- Cellentani
- Rotini
- Shells
- Penne
- Bowties
- Elbow macaroni
Cheese Variations
Sharp cheddar gives this recipe a cozy homemade flavor, but you can switch things up with:
- Colby Jack
- Mild cheddar
- White cheddar
- Monterey Jack
- Parmesan for extra savory flavor
Serving Suggestions
This creamy crockpot pasta pairs perfectly with:
- Garlic bread
- Buttery biscuits
- Side salad
- Roasted vegetables
- Caesar salad
Video
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Crockpot Chicken Pot Pie Pasta
Ingredients
- 1.5-2 lbs Boneless, Skinless Chicken Breasts or Thighs
- 2 tsp Mrs. Dash Garlic and Herb Seasoning
- 2 tsp Chicken Seasoning just use your favorite one
- 2 tsp Herbs De Provence Seasoning
- 2 (10.5 oz) Can of Cream of Chicken with Herbs Soup
- 12 oz Bag of Frozen Mixed Vegetables
- 1.5 Cups Chicken Broth
- 1 Cup Heavy Cream half and half or milk will work too
- 2 Cups Freshly Shredded Sharp Cheddar Cheese
- 1 lb Pasta, cooked to al dente
- Salt and Pepper to taste
Instructions
- Place the chicken breasts in the bottom of a 6-quart crockpot. Season generously with the Mrs. Dash seasoning, chicken seasoning, and Herbs de Provence.
- Add the cream of chicken soup, frozen mixed vegetables, and chicken broth. Stir well to combine.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the chicken is fully cooked and tender.
- About 15 minutes before serving, cook the pasta according to package directions until al dente. Drain and set aside.
- Remove the chicken from the crockpot and roughly chop or shred it.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Add the cooked pasta and chicken and stir until fully combined. Season with salt and black pepper to taste.
Notes
Make-Ahead, Storage & Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheating
The pasta will absorb quite a bit of liquid as it sits, so add a splash of chicken broth or milk before reheating. You can reheat it in the microwave or on the stovetop over medium-low heat until warmed through.Freezing
I personally don’t recommend freezing this one once the pasta has been added because cream sauces and pasta can change texture after thawing. If you want to freeze it, I’d recommend freezing the chicken mixture before adding the pasta, cream, and cheese. Then add those fresh when serving.FAQ
Can I use chicken thighs instead of chicken breasts? — Absolutely. Boneless skinless chicken thighs work great and stay very tender in the crockpot.
What pasta works best for this recipe? — Cellentani, rotini, shells, penne, bowties, and elbow macaroni all work well.
Can I cook the pasta directly in the crockpot? — I don’t recommend it for this recipe because the pasta can easily overcook and absorb too much liquid.
Why did my leftovers get thick? — The pasta continues soaking up the sauce as it sits. Simply add extra chicken broth or milk when reheating.
Can I make this on low instead of high? — Yes. Cook on LOW for about 6 hours instead of HIGH for 4 hours.
Can I freeze this recipe? — I don’t recommend freezing it after adding the pasta because the texture can change. The chicken mixture freezes much better before adding the pasta, cream, and cheese.
