Crock Pot Chicken Pot Pie Pasta
Crock Pot Chicken Pot Pie Pasta is a no-fuss way to make a hearty dish that has the flavors of a chicken pot pie mixed with tender pasta added for a no fuss dinner!
A COMFORTING POT PIE INSPIRED PASTA DISH
If you love those comforting flavors of chicken pot pie then you are going to love this pasta version! Let the crock pot do most of the work for you so you come home to a warm, delicious meal! There is very little prep work involved (dicing some onion and cooking some pasta) so you have more time to focus on other things while dinner is cooking away. Plus, this one is picky eater approved! And any leftovers make for a great lunch to take to work the next day!
This is so delicious! Made exactly to the recipe! Wouldn’t change a thing – thank you!
– Macey
FREQUENTLY ASKED QUESTIONS:
Salt is not added to the recipe since the Better Than Bouillon and soups add quite a bit of salt, but you can add salt after you have added the pasta and taste it. If you’re sensitive to sodium, or are just trying to cut back, I highly recommend opting for the low sodium or no sodium versions of the ingredients and then add salt to taste or as needed. You can always add more, but you can’t take it out.
It’s a paste that adds a ton of flavor. If you can’t find it then you could use a bouillon cube. I would just crush it up before adding. If using this, it won’t be exactly the same but it will work in a pinch. There are other brands out there now but that is probably the brand most people are familiar with. If needed, you can buy chicken Better than Bouillon (paid affiliate link) online and get it shipped to you. Or you can check out that link and know what to look for in stores.
Yes, I don’t see why you can not. I think any pasta that is of a similar size could be used like shells, penne, elbows, rigatoni, bow tie, etc. I think pasta that has ridges may help the sauce stick to it better if that’s something you prefer.
It’s best to cook the pasta separately. If added too early and cooked in the slow cooker for too long, it may become mushy or overcooked. I have learned that the hard way. It works for some recipes depending on the ingredients but for this recipe it is recommended to cook it separately. You can even use the microwaveable pasta to make it easier.
I suppose you could serve it with some biscuits or breadsticks if you want to. You can see in my ingredient photo below, I just picked up some store bought refrigerated biscuits to make with this. But I think it’s really nice with a side of vegetables and a salad. I like using the steam-able veggies you get in the freezer bags to keep it easy.
You can keep the leftovers in a covered container in the refrigerator for up to 3 days.
I don’t recommend freezing leftovers. This particular recipe doesn’t reheat well after being frozen. It is possible to do but we didn’t really prefer the texture after thawing and reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream of chicken soup– if you are sensitive to sodium, or are just trying to cut back, I highly recommend using low or no sodium soup. You can add salt later but you can’t take it out once it’s in there. You can control the sodium and other ingredients used even more by using some Homemade Cream of Chicken Soup too.
- yellow onion – don’t like onion, leave it out. Or if you prefer your onion to be super soft, you can sauté it first before adding.
- mixed vegetables– I just grab one of the bags of frozen mixed veggies. If you don’t like the mixed vegetables, you can just use peas and carrots or leave them out altogether.
- chicken Better Than Bouillon– if you’ve never used this, I share more about it in the FAQ (Frequently Asked Question) section above. If you prefer, you can just use a bouillon cube but better than bouillon adds much more flavor than a traditional bouillon cube.
- garlic powder, onion powder, poultry seasoning, black pepper
- chicken tenderloins – you can use chicken thighs or chicken breasts.
- heavy cream– milk or half and half can be used but I would make sure it’s a full fat milk for best taste and consistency.
- rotini pasta -I always recommend to measure before cooking as pasta will change size after cooking. You can use other options that I shared in the FAQ section above.
HOW TO MAKE CROCK POT CHICKEN POT PIE PASTA:
To a 5-6 quart crock pot add the cream of chicken soup, onion, frozen mixed vegetables, Better Than Bouillon, garlic powder, onion powder, poultry seasoning and pepper. Add chicken on top.
Cover and cook on high for 3-4 hours or on low for 6-8 hours. During the last 30 minutes of cooking time, cook the pasta according to the directions. Then drain well. Shred the chicken with 2 forks (or remove and cut up with a knife). Mix to combine. Add 1 cup of heavy cream to the crock pot. Add the cooked pasta to the crock pot. Stir until combined.
Taste to see if any salt is needed. Add ⅛ of a teaspoon of salt at a time. Sprinkle dried parsley on top and serve!
CRAVING MORE RECIPES?
Crock Pot Chicken Pot Pie Pasta
Ingredients
- 2 (10.5 ounce) cans cans cream of chicken soup (can use low or no sodium)
- ½ cup finely chopped yellow onion
- 12 ounce bag mixed vegetables
- ½ Tablespoon chicken Better Than Bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon black pepper
- 1 ½ pounds chicken tenderloins (it's ok if it is slightly less or more)
- 1 cup heavy cream
- 8 ounces rotini pasta (measured before cooking) (½ of a 16 ounce box)
- 1 teaspoon dried parsley (optional)
Instructions
- To a 5-6 quart crock pot add 2 (10.5 ounce) cans cans cream of chicken soup, 1/2 cup finely chopped yellow onion, 12 ounce bag mixed vegetables, 1/2 Tablespoon chicken Better Than Bouillon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon poultry seasoning and 1/2 teaspoon black pepper. Stir to combine.
- Add 1 1/2 pounds chicken tenderloins in and gently stir to incorporate it with the other ingredients. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- During the last 30 minutes of cooking time, cook 8 ounces rotini pasta (measured before cooking) according to package directions. Then drain well.
- Shred the chicken with 2 forks (or remove and cut up with a knife). Mix to combine.
- Add 1 cup heavy cream to the crock pot.
- Then add the cooked pasta to the crock pot. Stir gently until combined.
- Taste to see if any salt is needed. Add ⅛ of a teaspoon of salt at a time if you find it needs it.
- Sprinkle 1 teaspoon dried parsley on top and serve!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi! this recipe looks delicious! can you cut the chicken breast into bite size pieces before you add them to crock pot or should you wait till the end to take them out and cut them. thanks!
It’s not necessary. The chicken will get tender as it cooks so you can easily cut or shred it then 🙂
So delicious yet so simple! Absolutely amazing. It’s creamy, flavorful and comforting without being too rich. The only thing I changed was using chicken thighs instead of chicken tenderloins, because that’s what I had on hand. This will definitely be printed off and put in my recipe book ❤️ So many online recipes miss the mark, but this one was perfect!
By accident I added the heavy cream first with all the other ingredients. Will this affect the meal?
Very easy and DELICIOUS
This is so delicious! Made exactly to the recipe! Wouldn’t change a thing – thank you!
Looks yummy and easy!
Tysm 4 sharing we really appreciate you
Thanks so much for being here Tracey!!