Slow Cooker Chicken Pot Pie Pasta
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If the cozy, comforting flavors of chicken pot pie are your favorite, you will love this twist on a classic dish! This Slow Cooker Chicken Pot Pie Pasta is exactly what you need. Just layer everything into your crockpot, walk away, and come home to a creamy, hearty dinner the whole family will love. It’s comfort food made easy, and it will be on the table with almost no effort.
What makes this recipe so satisfying is that it delivers all the classic pot pie flavors you grew up with, but with a lot more protein! Plus, there are no complicated steps in this recipe! The tender chicken, creamy sauce, peas, and carrots come together to make the best comfort food. This meal is perfect for the whole family, full of protein, and easy to fit into your daily macros.
Ingredients You’ll Need
- Protein Pasta– I used Barilla Protein
- Frozen Peas and Carrots – You could use canned or even a vegetable mix.
- Boneless Skinless Chicken Breasts
- Cream Cheese
- Chicken Bone Broth
- Cream Of Chicken
- Shredded Cheese
- Salt And Black Pepper
- Garlic Powder
- Paprika
- Onion Powder
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How To Make High Protein Chicken Pot Pie Pasta
In a small bowl, mix together the salt, black pepper, garlic powder, paprika, and onion powder and set it aside.
Spray your crockpot with an olive sprayer or a non-stick spray. I use my oil mister, which dispenses olive oil as either a pour or a spray. You can get the two-in-one on Amazon ->here!
Lay your chicken breasts at the bottom of the crockpot; you can trim any excess fat before putting them in.
Next, pour in your bone broth, sprinkle with seasoning, drop in the block of cream cheese, and top with your frozen veggies.
Turn your slow cooker to low and let the food cook for 6-7 hours. At the three-hour mark, I did stir mine, but that isn’t necessary.
Around the 5-6 hour mark, remove the chicken breasts and place them onto a plate or cutting board.
Shred the chicken breasts and then mix them back into the crockpot. You can do this with forks, meat claws, or a handheld mixer.
About half an hour before you are ready to serve up, boil a pot of water and cook your pasta according to the directions on the box.
Once the pasta is cooked, strain it and then mix it into the crockpot.
Next, mix in the cheese to the crockpot mixture, and turn the crockpot to the warm setting.
Allow to rest for 10 minutes and then serve
Macros For High Protein Chicken Pot Pie Pasta
When prepared following the recipe card at 10 servings, the macros per serving are: 492 Calories, 45 grams of protein, 41 grams of carbs, and 18 grams of fat.
With 45 grams of protein per serving, this is a seriously filling, high-protein meal that will keep you satisfied for hours without feeling like you’re eating diet food. You can lower the fat by using low fat cream cheese, low fat cream of chicken, and low fat shredded cheese. If you wanted to add more protein, you could blend up cottage cheese to mix into the crockpot as well.
Alterations And Substitutions
- Rotisserie Chicken or Canned Chicken, but add at the end since it’s already cooked.
- Chicken thighs in place
- Shredded Turkey Breast
- Frozen Mixed Veggies
- Egg Noodles
- Cream of Mushroom, cream of celery, or cream of potato soup
- Mozzarella Cheese
- Thyme or Rosemary
How To Store Leftover Pot Pie Pasta
Allow the pasta dish to cool, then put it in an airtight container. You can store this in the fridge for up to five days after making it. I put mine into meal prep containers to quickly cook up for meals.
How To Reheat Leftover Chicken Pot Pie Pasta
I reheat mine in the microwave, but you can also reheat in a small crockpot, in a travel crockpot, or in the oven.
Slow Cooker Chicken Pot Pie Pasta Recipe
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Equipment
Ingredients
- 16 Ounce Protein Pasta
- 12 Ounce Frozen Peas And Carrots
- 3 Pounds Chicken Breasts
- 8 Ounce Cream Cheese
- 1 Cup Chicken Bone Broth
- 10.5 Ounce Cream Of Chicken
- 1 Cup Shredded Mild Cheddar Cheese
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Onion Powder
Instructions
- In a small bowl, mix together the salt, black pepper, garlic powder, paprika, and onion powder and set it aside.
- Spray your crockpot with a nonstick spray or oil. I use an oil sprayer on mine. A bonus to using an oil sprayer is that it also has a pour spout and way fewer chemicals than canned nonstick spray.
- Lay your chicken breasts at the bottom of the crockpot; you can trim any excess fat before putting them in.
- Next, pour in your bone broth, sprinkle with seasoning, drop in the block of cream cheese, the cream of chicken, and top with your frozen veggies.
- Turn your slow cooker to low and let the food cook for 6-7 hours. At the three-hour mark, I did stir mine, but that isn’t necessary.
- Around the 5-6 hour mark, remove the chicken breasts and place them onto a plate or cutting board.
- Shred the chicken breasts and then mix them back into the crockpot.
- About half an hour before you are ready to serve up, boil a pot of water and cook your pasta according to the directions on the box.
- Once the pasta is cooked, strain it and then mix it into the crockpot.
- Next, mix in the cheese to the crockpot mixture, and turn the crockpot to the warm setting.
- Allow to rest for 10 minutes and then serve
