This post may contain affiliate links. Please read our disclosure policy.
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).

Table of Contents
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

- 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

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.

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.

Recipe FAQs
Yes, if you do you will want to add a cup of chicken broth to the slow cooker.
Place in the fridge in airtight containers for up to three days. Or this freezes well, you can freeze for up to three months.

More slow cooker pasta recipes:
- Slow Cooker Olive Garden Chicken Pasta
- Slow Cooker Chicken Alfredo
- Slow Cooker Beef Stroganoff
- Slow Cooker Bolognese
- Slow Cooker Lasagna
- Slow Cooker Puttanesca Sauce

Slow Cooker Chicken Pot Pie 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.
- 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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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?
No, do not add any water.
Could I use all frozen veggies instead? Like a mixed bag?
Yes! That would work great.
could I double this recipe and still use same size slow cooker or would I need a bigger one??
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).
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.
That is wonderful Mary! Glad the recipes are ones you enjoy.
Do you think I could swap out the cream cheese and use sour cream instead?
Yes, though I would add it at the same time as the pasta.
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?
Yes, of course that works great, and you don’t need to cook quite as long either.
If rotisserie chicken is used, how much is used?
About 3 cups of shredded chicken (more or less is fine!) This recipe is very flexible.