Introduction
In the Midwest, pot pie is more than just food—it’s a memory-laden dish that evokes warmth, family, and togetherness. This Slow Cooker Chicken Pot Pie Pasta takes the comfort of the traditional pot pie and transforms it into a hearty, creamy pasta dish that’s both nostalgic and modern. With tender chicken, vegetables, and rich sauce coating every bite of pasta, this meal feels like home in a bowl. Best of all, the slow cooker does most of the work, freeing you to enjoy time with your family while dinner simmers away.
Ingredients
2 cups chicken breast, cooked and chopped (rotisserie chicken works great)
1 cup frozen peas and carrots
1 cup frozen corn
1 small onion, finely chopped
3 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
8 oz cream cheese, softened
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
8 oz egg noodles or pasta of choice
¼ cup grated Parmesan cheese
How to Make
