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Crock Pot Chicken Pot Pie Pasta

A creamy and savory dish that combines the comforting flavors of chicken pot pie with hearty pasta, perfect for family gatherings or busy evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Ensure Halal compliant
  • 1 cup frozen mixed vegetables (corn, peas, carrots, etc.)
  • 1 can cream of chicken soup
  • 1 cup chicken broth Use low-sodium for a healthier option
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 8 ounces pasta (like rotini or penne)
  • 1 cup shredded cheddar cheese
  • Biscuits or pie crust for topping (optional)

Method
 

Preparation
  1. Start by placing the boneless, skinless chicken breasts at the bottom of your crock pot. Add a sprinkle of salt and pepper for seasoning.
  2. In a bowl, combine the frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, and garlic powder. Mix well and pour this mixture over the chicken in the crock pot.
Cooking
  1. Cover the crock pot with its lid and set it on low for 6-7 hours or on high for 4 hours.
  2. About 30 minutes before serving, add the uncooked pasta to the crock pot. Ensure that it is fully submerged in the mixture.
  3. Once the pasta is cooked, stir in the shredded cheddar cheese until melted and creamy. If using, place biscuits or pie crust on top in the last 15 minutes of cooking.
Serving
  1. Once everything is cooked to perfection, give it a good stir. Serve hot and enjoy!

Notes

To store, let it cool completely before transferring to airtight containers. Refrigerate for up to 3-4 days or freeze for up to 2 months. Reheat with a splash of chicken broth for best results. Keep an eye on cooking times, especially for the pasta.