Slow Cooker Chicken Pot Pie Pasta


14 Comments


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All the flavors of a pot pie shine through in this Slow Cooker Chicken Pot Pie Pasta; tender chicken, a creamy sauce, and vegetables all come together with penne pasta.

If you want the standard version of a pot pie, you can also make slow cooker chicken pot pie (with biscuits).

overhead shot of chicken pot pie pasta in a slow cooker.
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Growing up, we always had frozen chicken pot pies at least once a week. It’s such a comforting meal! Now, we make homemade slow cooker chicken pot pie pasta and get all the same flavors! This recipe feeds quite a few people and is very satisfying.

Recipe Ingredients

ingredients for slow cooker chicken pot pie pasta on a table.
  • Chicken: You will need a few boneless skinless chicken breasts for this recipe. You can use boneless skinless chicken thighs if you prefer.
  • Vegetables: The standard pot pie vegetables are celery, onion, carrots, and frozen peas.
  • Sauce ingredients: Cream of chicken soup and cream cheese. No other liquid is needed for the chicken, which will let off some of its juices and make the sauce the perfect consistency for the pasta.
  • Seasonings: All you need is Italian seasoning, salt and pepper.
  • Pasta: One pound of dried penne pasta, cooked to al dente (or however you like your pasta cooked) on the stove-top.
  • {The full recipe is in the recipe card below the photos}

Variations

One cup of heavy cream can be used instead of cream cheese.

Other vegetables that would go great are green beans (chopped into smaller pieces) or canned corn.

If you are out of cream of chicken, cream of celery or cream of mushroom soup will taste great in this chicken pot pie noodle dish.

Don’t have Italian seasoning? Use one teaspoon of dried oregano and a 1/2 teaspoon of dried thyme.

Another pasta shape that you can use is egg noodles, though be VERY careful not to overcook.

Step-by-Step Directions

six images showing how to make slow cooker chicken pot pie pasta.

Step One: Add the boneless skinless chicken breasts to the slow cooker.

Step Two: Add the vegetables, cream of chicken soup, cream cheese and seasonings.

Step Three: Place the lid on the slow cooker and cook on low for 6-8 hours or HIGH for 4 hours.

Step Four: Shred the chicken with two forks right in the slow cooker.

Step Five: Next, boil the pasta according to package directions on the stove top. Drain and add to the slow cooker, along with the peas.

Step Six: Stir and serve! The peas will thaw instantly, no need to cook any longer.

close-up of slow cooker chicken pot pie pasta.

How to serve

This is a complete meal as is! All the essential food groups are here. Add a sprinkle of parmesan cheese and a touch of freshly ground black pepper.

If desired, you can add a fresh green salad and dinner rolls. Some like to serve this pasta with a square of freshly baked puffed pasty to get the crunchy pot pie crust taste.

Don’t want to use pasta? Serve the chicken, vegetables and sauce over cooked white rice instead.

overhead of serving of slow cooker chicken pot pie pasta on a plate.

Recipe FAQs

Can I use cooked chicken, such as a rotisserie chicken?

Yes, if you do you will want to add a cup of chicken broth to the slow cooker.

How to store

Place in the fridge in airtight containers for up to three days. Or this freezes well, you can freeze for up to three months.

slow cooker chicken pot pie pasta on plates.

More slow cooker pasta recipes:

close-up of slow cooker chicken pot pie pasta.

Slow Cooker Chicken Pot Pie Pasta

4.50 from 2 votes
Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 8
This slow cooker chicken pot pie pasta dish has all the creamy flavor of a pot pie, but instead of a crust, we use penne pasta.

Ingredients 
 

  • 2 lbs. boneless skinless chicken breasts
  • 21 oz. cream of chicken soup , (two 10.5-oz cans) do not add water
  • 2 cups diced carrots, (about 3 carrots)
  • 2 cups diced celery, (about 3 celery ribs)
  • 1 small white onion, diced
  • 1 ½ tsp. Italian seasoning, (or 1 teaspoon oregano and a 1/2 tsp dried thyme will work)
  • 1 tsp. salt
  • ¼ freshly ground pepper
  • 8 oz. cream cheese, cubed

WAIT TO ADD

  • 16 oz. dried penne pasta, (will be cooking on the stove top prior to adding to the slow cooker)
  • 1 cup frozen peas

Instructions 

  • Add the chicken breasts to the slow cooker.
  • Next, add the carrots, celery, onion and seasonings. Add the cream of chicken soup and cubed cream cheese on top. No other liquid is needed for this recipe for the chicken will create its own juices.
  • Place the lid on the slow cooker and cook on low for 6-8 hours or on HIGH for 4 hours.
  • When the cooking time is near done, cook the pasta according to the package directions to your liking, but do not over cook the pasta.
  • While the pasta is cooking, shred the chicken with 2 forks right in the slow cooker.
  • Strain the pasta and add to the pot pie mixture, add the frozen peas. The peas will thaw instantly, no need to cook any longer.
  • Stir and serve!

How to Video

Sarah’s Notes

  • Serving ideas we love are a sprinkle of parmesan cheese and a touch of freshly ground black pepper. Dinner rolls or a square of freshly cooked puff pastry goes well too.
  • Store in the fridge for up to three days or in the freezer for up to three months.
Variations
  • One cup of heavy cream can be used instead of cream cheese.
  • Other vegetables that would go great are green beans (chopped into smaller pieces) or canned corn.
  • If you are out of cream of chicken, cream of celery or cream of mushroom soup will taste great in this chicken pot pie noodle dish.
  • Don’t have Italian seasoning? Use one teaspoon of dried oregano and a 1/2 teaspoon of dried thyme.
  • If you want to use a cooked chicken (such as a rotisserie chicken) add a cup of chicken broth to the crockpot.
  • Another pasta shape that you can use is egg noodles, though be VERY careful not to overcook.
 

Nutrition

Calories: 544kcal | Carbohydrates: 57g | Protein: 37g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 1081mg | Potassium: 857mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6155IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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14 Comments

  1. Jim says:

    When doubling the recipe the ingredients call for 42 oz Cream of Chicken soup, ( two 10.5 oz cans) do not add water.
    Does this mean that water is added to two of the cans only?

    1. Sarah Olson says:

      No, do not add any water.

  2. Anonymous says:

    Could I use all frozen veggies instead? Like a mixed bag?

    1. Sarah Olson says:

      Yes! That would work great.

  3. James says:

    could I double this recipe and still use same size slow cooker or would I need a bigger one??

    1. Sarah Olson says:

      It would not fit. You could still double the sauce and chicken and find another place to mix the pasta in (like a large bowl or pot).

  4. Mary says:

    I love all your recipes! My daughter dislikes cooking so does a lot of crockpot meals. I gave her your website because of you family friendly crockpot meals.

    1. Sarah Olson says:

      That is wonderful Mary! Glad the recipes are ones you enjoy.

  5. Chris says:

    Do you think I could swap out the cream cheese and use sour cream instead?

    1. Sarah Olson says:

      Yes, though I would add it at the same time as the pasta.

  6. John says:

    4 stars
    Instead of cooking the chicken breasts whole and shredding, could I cut the chicken breast into smaller pieces (before cooking), such as found in a traditional pot pie?

    1. Sarah Olson says:

      Yes, of course that works great, and you don’t need to cook quite as long either.

  7. Jean says:

    5 stars
    If rotisserie chicken is used, how much is used?

    1. Sarah Olson says:

      About 3 cups of shredded chicken (more or less is fine!) This recipe is very flexible.