This recipe keeps everything you love about chicken pot pie:
Creamy, savory sauce
Tender chicken
Sweet carrots and peas
That nostalgic, homey flavor
But instead of sealing it under a crust, we fold it into pasta so every bite is coated in velvety goodness.
And because it’s made in the slow cooker, you mostly just… assemble and walk away.
What You’ll Need
Protein & Veggies:
1½ pounds boneless, skinless chicken breasts or thighs
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 cup frozen peas
Sauce Base:
3 cups chicken broth
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon black pepper
1 teaspoon salt (adjust later)
1 can (10.5 oz) cream of chicken soup
To Finish:
8 ounces short pasta (rotini, penne, or shells work best)
½ cup heavy cream or half-and-half
2 tablespoons butter
2 tablespoons cornstarch + 2 tablespoons water (slurry, optional for thickening)
How to Make It
