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Chicken Pot Pie Pasta: Slow-Braised Chicken Finished with Creamy Pasta Pinterest recipe pin

Crock Pot Chicken Pot Pie Pasta

A creamy, slow-braised chicken and vegetable pasta that finishes on the stovetop for a non-soggy, reliably saucy Chicken Pot Pie Pasta the whole family can enjoy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced (about 1 cup)
  • 2 garlic cloves minced
  • 2 cups carrots peeled and diced (about 3 medium)
  • 1½ cups celery diced (about 3 stalks)
  • 1½ cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour plus 2 tablespoons for slurry
  • 8 ounces dry short pasta rotini, penne, or shells
  • 1 cup frozen peas thawed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley
Optional
  • 1 cup sliced cremini mushrooms optional
  • 1 tablespoon olive oil optional, for sautéing mushrooms

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet or 5–6 quart Dutch oven
  • 1 Cutting board and chef's knife

Method
 

Prepare and start the slow cooker
  1. Optional: In a 12-inch skillet, melt 2 tablespoons butter over medium heat and sauté the diced onion and minced garlic until softened, about 4 minutes; transfer to the slow cooker.
  2. Place 1½ pounds boneless skinless chicken thighs in the slow cooker and add 2 cups diced carrots, 1½ cups diced celery, 1 cup thawed frozen peas, 1½ cups low-sodium chicken broth, 1 cup whole milk, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and 2 bay leaves.
  3. Cover and cook on LOW for 3½–4 hours or on HIGH for 2–2½ hours, until chicken reaches 165°F and vegetables are tender.
Shred and reduce the sauce
  1. Remove the chicken to a bowl and shred with two forks; discard bay leaves.
  2. Pour the cooking liquid into a 12-inch skillet or Dutch oven over medium-high heat and bring to a simmer; reduce for 8–12 minutes until the liquid has concentrated and steam shows less vigorously.
  3. Whisk 2 tablespoons flour with 3 tablespoons cold water to make a slurry, then whisk it into the simmering sauce and cook 2–3 minutes until the sauce coats the back of a spoon; if too thick, whisk in up to ½ cup stock or milk.
Finish with pasta and cheese
  1. Lower heat to medium-low and stir the shredded chicken back into the reduced sauce; add 8 ounces dry short pasta and cover, simmering gently and stirring every 2 minutes until pasta is al dente, about 8–10 minutes (add 2–4 tablespoons warm broth if the sauce absorbs too quickly).
  2. Remove from heat and stir in 1 cup shredded sharp cheddar and 2 tablespoons chopped parsley until the cheese melts and the sauce is glossy; taste and adjust seasoning before serving.

Notes

Start with thawed chicken for even slow cooking and remove bay leaves before shredding. Reduce the sauce on the stovetop before thickening to avoid separation; if the sauce tightens too much after adding the slurry, loosen with warm broth. For faster prep, use thawed frozen mixed vegetables but add peas near the end to preserve color and texture.