In the heart of the Midwest, nothing speaks to comfort quite like a pot pie, bubbling over with love and tender memories. But here’s a modern twist on that time-honored classic: Slow Cooker Chicken Pot Pie Pasta. It's the perfect fusion of our beloved pot pie and hearty pasta, simmering away while you tend to the daily needs of rural life or spend cherished moments with family. This dish will fill your home with an aroma that brings everyone to the kitchen, just like in the old days.
This warm, comforting meal pairs beautifully with a simple green salad, dressed in homemade vinaigrette. Add a side of crusty bread or soft dinner rolls to soak up every bit of the creamy sauce. For dessert, consider a classic Midwestern treat like apple pie or vanilla ice cream to round out the meal with a touch of sweetness.
Slow Cooker Chicken Pot Pie PastaServings: 6
Ingredients2 cups chicken breast, cooked and chopped
1 cup frozen peas and carrots
1 cup frozen corn
1 small onion, finely chopped
3 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
8 ounces egg noodles or pasta of choice
1/4 cup grated Parmesan cheese
DirectionsIn a large slow cooker, combine the cooked chicken, frozen peas and carrots, frozen corn, chopped onion, and minced garlic.
Pour in the chicken broth and heavy cream. Give everything a good stir to mix.
Add in the softened cream cheese, breaking it up with a spoon so it can melt evenly as it cooks.
Season with dried thyme, dried parsley, and a pinch of salt and pepper.
Set your slow cooker to low and cook for 4-6 hours, stirring occasionally to ensure nothing sticks to the bottom.
About 30 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.
Once the cooking time is up, stir in the cooked egg noodles and grated Parmesan cheese until everything is well-coated and the cheese is melted.
Taste and adjust the seasoning with more salt and pepper if needed before serving.
Variations & TipsFor a lighter version, use milk instead of heavy cream and low-fat cream cheese. If you're short on time, you can use rotisserie chicken instead of cooking the chicken breast. Feel free to mix in other vegetables you have on hand, like green beans or sliced mushrooms. For extra flavor, top each serving with a sprinkle of fresh parsley or a dash of hot sauce for a bit of a kick.
