Description
A comforting mashup of pot pie and pasta, this Crockpot Chicken Pot Pie Pasta is hearty, creamy, and perfect for family dinners.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 cups uncooked pasta
- 1 cup cream of chicken soup
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Prep the chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot. Pour in the chicken broth, ensuring the chicken is mostly submerged.
- Add the vegetables and seasonings: Toss in the frozen mixed vegetables along with onion powder, garlic powder, thyme, salt, and pepper. Stir gently to combine.
- Set the cook time: Cover the crockpot and cook on low for 6-7 hours.
- Shred the chicken: Once cooked, remove the chicken and shred it using two forks.
- Combine with pasta and creamy goodness: Return the shredded chicken to the crockpot. Stir in the uncooked pasta and cream of chicken soup until evenly distributed.
- Final cook: Switch the heat to high and cook for an additional 20-30 minutes, until the pasta reaches al dente texture.
- Cheesy finish: Just before serving, fold in the shredded cheddar cheese until melted and creamy.
Notes
You can prepare the chicken and veggies ahead of time and store them in the refrigerator. If short on time, use a pressure cooker instead.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg