I take all the cozy flavors of chicken pot pie—tender chicken, sweet carrots, peas, and thyme—and turn them into a creamy pasta dinner the slow cooker practically makes for me. I do a little chopping, cook some pasta, and come home to a warm, comforting bowl that even picky eaters love.

Why You’ll Love This Recipe

I let the crock pot build deep, savory flavor while I’m busy, I stir in the creamy finish at the end so it stays silky, and I fold in pasta for that stick-to-your-ribs comfort without fussing over a pie crust. I can tweak the veggies, swap herbs, and scale it for lunches all week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2–2 pounds boneless, skinless chicken breasts or thighs

• 1 small yellow onion, diced

• 2 medium carrots, sliced (about 1 1/2 cups)

• 2 ribs celery, diced (about 1 cup)

• 2 cups low-sodium chicken broth

• 1 can (10.5 oz) cream of chicken soup

• 1 teaspoon poultry seasoning

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• 1/2 teaspoon garlic powder

• 1 bay leaf (optional)

• 1 teaspoon kosher salt, 1/2 teaspoon black pepper (to taste)

• 1 cup milk or half-and-half, warmed

• 4 oz cream cheese, softened and cubed (optional, for extra creaminess)

• 1 1/2 cups frozen peas

• 12 oz short pasta (wide egg noodles, rotini, or shells)

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

• Chopped parsley, for finishing (optional)

Directions

1. I add chicken, onion, carrots, celery, broth, cream of chicken soup, poultry seasoning, thyme, garlic powder, bay leaf, salt, and pepper to the slow cooker and stir.

2. I cover and cook on Low 4–6 hours (or High 2–3 hours), until the chicken is very tender.

3. About 20 minutes before serving, I cook the pasta in salted water to al dente, then I drain.

4. I remove the chicken to a board and shred it with two forks; I fish out the bay leaf and return the chicken to the slow cooker.

5. I stir in the warmed milk (and cream cheese, if I’m using it) until smooth. If I want a thicker sauce, I whisk in the cornstarch slurry, cover, and cook 10–15 minutes on High until slightly thickened.

6. I fold in the frozen peas and the cooked pasta, taste and adjust salt and pepper, and let everything heat together for 5 minutes.

7. I finish with parsley and serve warm.

Servings and timing

I plan on 6 servings.
Prep time: 15 minutes
Cook time: Low 4–6 hours (or High 2–3 hours)
Total time: about 4 1/2–6 1/2 hours, depending on setting

Variations

• Turkey version: I swap in turkey breast or leftover roasted turkey and reduce the cook time (if using cooked meat, I stir it in during the last 20 minutes just to warm).

• Mushroom & herb: I add 8 oz sliced mushrooms and finish with fresh thyme and a splash of sherry.

• Veggie-forward: I stir in a handful of baby spinach with the peas, or I add diced potatoes at the start for extra heartiness.

• Dairy-free: I use dairy-free condensed soup and unsweetened oat or almond milk; I skip the cream cheese and thicken with slurry to taste.

• Gluten-free: I use gluten-free condensed soup and gluten-free pasta, cooking the pasta separately and folding it in just before serving.

• Stovetop shortcut: I simmer the chicken, veggies, broth, and seasonings in a Dutch oven 20–25 minutes, shred, stir in the dairy, and toss with hot pasta.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. Pasta keeps absorbing sauce, so when I reheat on the stovetop over medium-low (or in the microwave), I splash in a bit of broth or milk to loosen until creamy again. I freeze the chicken-and-veg mixture without pasta up to 3 months, then I thaw overnight, reheat, and fold in freshly cooked pasta for the best texture.

FAQs

Can I cook the pasta right in the slow cooker?

I can, but I prefer to cook it separately for the best texture. If I want to cook it in the crock pot, I add 2–3 extra cups broth and stir in uncooked pasta during the last 20–30 minutes on High, checking often so it doesn’t overcook.

Can I use rotisserie chicken?

I can. I skip the long cook, simmer the veggies and broth on High for 2 hours (or Low 3–4), then I stir in shredded rotisserie chicken with the milk and peas during the last 15–20 minutes.

How do I prevent the sauce from curdling?

I add milk and cream cheese at the end, warmed, and I avoid boiling after the dairy goes in. If I need extra thickness, I use a cornstarch slurry instead of extended simmering.

What vegetables work besides peas and carrots?

I like corn, green beans, diced potatoes, or mushrooms. I keep pieces small and add tender veggies (like peas or spinach) at the end so they stay bright.

How can I make it extra flavorful?

I sauté the onion, carrots, and celery in a little butter before adding to the slow cooker, I add a splash of Worcestershire or lemon juice at the end, and I finish with plenty of black pepper and fresh herbs.

Conclusion

I love how this crock pot chicken pot pie pasta gives me spoon-cozy comfort with hardly any effort. I let the slow cooker do the heavy lifting, I stir in a creamy finish, and I toss everything with pasta for a simple, satisfying dinner that warms me right through.