Chicken Pot Pie Pasta Recipe

4.80 from 5 votes

This chicken pot pie pasta dish has all the creamy flavor of a pot pie, but instead of a crust, we use penne pasta.

Prep Time25

Cook Time6

Total Time6 25

Course: Main Course

Cuisine: American

Servings:

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 tsp. freshly ground pepper
8 oz. cream cheese cubed

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

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!

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