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crockpot chicken pot pie
Katie

Crockpot Chicken Pot Pie Pasta

This crockpot chicken pot pie pasta is creamy and cozy with tender shredded chicken, mixed vegetables, and a rich, cheesy sauce tossed with pasta.
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Prep Time 10 minutes
Cook Time 3 hours
Cook Time (LOW) 6 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless, skinless chicken breasts
  • salt to taste
  • black pepper to taste
  • garlic powder to taste
  • onion powder to taste
  • Kinder's Buttery Garlic & Herb seasoning to taste
  • 2 cans cream of chicken soup
  • 2 cups chicken broth
  • 1 bag frozen mixed vegetables
  • 1 cup heavy cream
  • 2 cups shredded mozzarella cheese
  • ½ cup sour cream
  • 12 oz pasta (penne or rotini) cooked

Equipment

  • Slow cooker (crockpot)
  • Measuring cups
  • Wooden spoon or spatula
  • Forks (for shredding chicken)

Method
 

  1. Place the chicken breasts in the crockpot and season generously with salt, pepper, garlic powder, and onion powder.
  2. Pour the frozen mixed vegetables over the chicken and sprinkle with Kinder’s Buttery Garlic & Herb seasoning.
  3. Add the chicken broth and both cans of cream of chicken soup, then stir gently to distribute the soup around the chicken.
  4. Cover and cook on HIGH for 3 hours or LOW for 6–7 hours, until the chicken is very tender.
  5. Shred the chicken directly in the crockpot with two forks and stir to combine.
  6. Add the cooked pasta and fold it into the mixture.
  7. Stir in the heavy cream, shredded mozzarella, and sour cream until fully incorporated and creamy.
  8. Let the pasta sit uncovered for 10–15 minutes to thicken before serving.

Notes

Cook the pasta separately: For the best texture, cook pasta to just al dente and add it at the end—pasta can get mushy if it cooks too long in the slow cooker.
Thicker sauce tip: If the sauce seems thin, leave the lid off for the last 10–15 minutes and stir once or twice. It will tighten up as it rests.
Cheese swap: Mozzarella keeps it mild and creamy, but you can replace up to half with sharp cheddar for a more classic “pot pie” flavor.
Add fresh herbs: A pinch of dried thyme or parsley (or a handful of fresh parsley at the end) makes the flavor taste extra cozy and pot-pie-like.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of broth or cream to loosen the sauce.
Freezer note: This freezes best without the pasta—freeze the chicken/veg mixture, then thaw and stir in freshly cooked pasta and dairy when reheating.