Chicken Pot Pie Pasta

Name: Chicken Pot Pie Pasta Slow Cooker
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 cups chicken broth; 2 (10.5 oz) cans cream of chicken soup; 1 (12 oz) bag frozen mixed vegetables; 1.5-2 lbs boneless, skinless chicken breasts; 8 oz cream cheese, softened; 8 oz sharp cheddar cheese, shredded; 4 oz sour cream; 1 lb pasta shells, cooked; Italian seasoning, to taste; Buttery garlic and herb seasoning, to taste; Onion powder, to taste; Garlic powder, to taste; Ground black pepper, to taste; Ground thyme, to taste; Smoked paprika, to taste; Creole seasoning, to taste; 1 cup shredded cheddar cheese; Biscuits, for serving

Chicken Pot Pie Pasta is a slow cooker rendition of the classic comfort dish, combining tender shredded chicken, mixed vegetables, and a rich cream cheese and cheddar sauce tossed with pasta shells. It delivers pot pie flavor with minimal hands-on effort, making it ideal for weeknight cooking.

⚡Slow Cooker

🌍American 🏷️Chicken pot pie 🏷️Pasta 🏷️Slow cooker recipe Chicken pasta

🏷️

🏷️Creamy pasta

🏷️Comfort food

-0:00

gimmeanotherbiteonTikTok

Total

4h 40m

Servings

6

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by gimmeanotherbite

-0:00

gimmeanotherbiteonTikTok

Ingredients

1.5 cups chicken broth
2 (10.5 oz) cans cream of chicken soup
1 (12 oz) bag frozen mixed vegetables
1.5-2 lbs boneless, skinless chicken breasts
8 oz cream cheese, softened
8 oz sharp cheddar cheese, shredded
4 oz sour cream
1 lb pasta shells, cooked
Italian seasoning, to taste
Buttery garlic and herb seasoning, to taste
Onion powder, to taste
Garlic powder, to taste
Ground black pepper, to taste
Ground thyme, to taste
Smoked paprika, to taste
Creole seasoning, to taste
1 cup shredded cheddar cheeseoptional
Biscuits, for servingoptional

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Instructions

1
In a slow cooker, combine the chicken broth and cream of chicken soup. Stir well.
2
Add the bag of frozen mixed vegetables.
3
Season generously with Italian seasoning, buttery garlic and herb seasoning, onion powder, garlic powder, black pepper, ground thyme, smoked paprika, and creole seasoning. Stir to combine.
4
Add the chicken breasts to the slow cooker and press them down to submerge them in the liquid.
5
Cover and cook on high for 4 hours.
6
After 4 hours, carefully remove the cooked chicken breasts and shred them in a separate bowl.
7
To the sauce remaining in the slow cooker, add the softened cream cheese, 8 ounces of shredded sharp cheddar, and sour cream.
8
Return the shredded chicken to the slow cooker and stir everything together until well combined.
9
Cover and cook on high for an additional 30 minutes to allow the cheeses to melt completely.
10
Stir in the cooked pasta until it's fully coated in the creamy sauce.
11
For extra cheesiness, stir in another cup of shredded cheddar cheese (optional).
12
Serve hot, optionally with a biscuit on the side.

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Tips & Notes

Pro tips

Add cream cheese and sour cream only in the last 30 minutes of cooking to prevent curdling; stir until fully melted and smooth.
Cook pasta separately and fold in just before serving to maintain bite and prevent the starch from thickening the sauce further.
Taste the sauce before serving and adjust Italian seasoning and buttery garlic herb seasoning—the slow cooker can mute spice flavors.
Use boneless, skinless chicken breasts of uniform thickness so they shred evenly and cook at the same rate.

Substitutions

Cream of chicken soup → cream of celery soup (lighter flavor, same texture)
Sharp cheddar cheese → Gruyère or white cheddar (richer umami profile)
Frozen mixed vegetables → fresh diced carrots, peas, celery, and onion (add 30 minutes before pasta to prevent overcooking)
Pasta shells → egg noodles or penne (same cooking method; egg noodles absorb sauce more readily)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of broth over low heat, stirring gently. Freeze sauce and chicken separately (without pasta) for up to 3 months.

Equipment

slow cooker (4–6 quart capacity recommended)

Common Questions

Can I cook the pasta ahead or should I add it fresh?

Cook the pasta separately and add it just before serving to prevent mushiness. Slow cooking pasta directly in the sauce can make it overcooked and starchy.

How long does this take in the slow cooker?

Typically 4–6 hours on low, or until the chicken shreds easily with a fork. Cooking time varies by slow cooker wattage.

Can I substitute the cream cheese?

Yes. Use an equal amount of softened cream cheese alternative, or replace with 4 oz mascarpone for a richer texture. Avoid non-dairy cream cheese as it may separate.

Is this freezer-friendly?

Freeze the cooked sauce and shredded chicken (without pasta) in an airtight container for up to 3 months. Thaw overnight and reheat gently before adding fresh cooked pasta.

How do I reheat leftovers?

Stir in a splash of chicken broth and warm on low heat on the stovetop or in the microwave. If reheating, toss with freshly cooked pasta to restore texture.