I’ve been making a version of this slow cooker chicken pot pie pasta for years — it’s the kind of comfort-food recipe that cleans up quickly, feeds a crowd, and tastes like a warm hug in a bowl. Tender diced chicken, soft carrots and celery, and creamy noodles knit together with savory herbs for an easy weeknight dinner or a potluck winner.

Why you’ll love this dish

This recipe marries two favorites: the cozy filling of chicken pot pie and the ease of one-pot pasta. It’s low-effort (your slow cooker does most of the work), budget-friendly, and reliably kid-approved. Make it for rushed weeknights, a lazy Sunday supper, or when you want something that reheats beautifully for lunches. If you like streamlined comfort-food dinners, you might also enjoy a slightly different take on pot pie in this slow-cooker pot pie variation I reference often.

“A perfect, hands-off weeknight dinner — creamy, savory, and every spoonful tastes like home.”

How this recipe comes together

Short overview: you sauté aromatics and lightly brown diced chicken, then combine everything in the slow cooker with broth and herbs. After several hours on low the chicken and vegetables are tender; you stir in egg noodles and frozen peas near the end, finish with heavy cream, and season to taste. The result is a thick, soupy pasta that eats like a pot pie filling — no crust needed.

What you’ll need

1 pound chicken breast, diced (boneless, skinless)
1 cup carrots, diced
1 cup peas (frozen)
1 cup celery, diced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cups egg noodles
1 cup heavy cream
Salt and pepper, to taste
1 tablespoon olive oil

Notes and substitutions:

Swap half-and-half for heavy cream if you want a slightly lighter finish (texture will be a touch thinner).
Use rotisserie chicken shredded at the end if you prefer to skip browning raw chicken — just add shredded chicken 30–45 minutes before serving to warm through.
Gluten-free noodles work fine; adjust cooking time per package instructions.

Step-by-step instructions

Heat 1 tablespoon olive oil in a sauté-capable slow cooker or in a skillet over medium heat. Add the chopped onion and minced garlic and sauté 1–2 minutes until fragrant.
Add the diced chicken, carrots, and celery. Stir and cook until the chicken gets some color, about 4–5 minutes. Browning builds flavor — don’t skip it if you can.
Transfer the mixture to the slow cooker if you used a skillet. Pour in 4 cups chicken broth. Sprinkle in 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and salt and pepper to taste. Stir once to combine.
Cover and cook on low for 6 hours (or on high for 3–4 hours), until chicken and vegetables are tender.
About 30 minutes before serving, stir in 2 cups egg noodles and 1 cup frozen peas. Push them below the surface so they cook evenly and absorb flavor.
When the noodles are tender (check a bite for doneness), stir in 1 cup heavy cream and heat through for 5–10 minutes. Taste and adjust seasoning with salt and pepper.
Serve warm in bowls. Finish with a fresh grind of black pepper and a sprinkle of chopped parsley if you like.

Best ways to enjoy it

Serve bowls of this pot pie pasta with a crisp green salad or steamed broccoli to add brightness. For texture contrast, offer flaky biscuits or garlic bread alongside so guests can soak up the creamy sauce. A tart apple-and-fennel slaw cuts the richness if you’re serving a larger group.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days.
To reheat: warm gently on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce, stirring often to prevent sticking. You can also microwave single servings in 30–60 second bursts, stirring between intervals.
Freezing: the cream can separate slightly after freezing. If you plan to freeze, leave out the heavy cream and add it when reheating. Freeze in meal-sized portions for up to 2 months; thaw overnight in the fridge before reheating.
Food safety: always cool leftovers to room temperature for no more than two hours before refrigerating.

Pro chef tips

Browning first: searing the chicken and sweating the onions builds depth. If you’re short on time, use pre-cooked chicken but still sauté the onions and garlic for flavor.
Noodle timing: add noodles late so they don’t turn mushy. Egg noodles soak up liquid — if the pot looks too thick when you add them, top with a bit more broth.
Herb freshness: dried thyme and rosemary are great here, but finish with a teaspoon of fresh chopped thyme if you have it for a brighter note.
Thickness fix: if the sauce needs body at the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the cooker, then heat until thickened.

Creative twists

Make it herby: swap rosemary for tarragon for a slightly anise-tinged finish.
Cheesy version: stir in 1 cup shredded sharp cheddar right after the cream for a richer, velvety dish.
Low-carb: replace egg noodles with cauliflower rice; add the cauliflower during the last 30 minutes.
Swap proteins: use diced turkey or leftover roast chicken instead of raw chicken breast. For a vegetarian spin, use firm tofu and vegetable broth.
If you like experimenting with similar slow-cooker pasta dinners, try this balsamic chicken slow-cooker pasta idea for a tangy twist.

Your questions answered

Q: Can I use frozen chicken?
A: Yes, but it changes cook time and texture. I recommend thawing before browning to get that golden color; if you must use frozen, add extra cooking time and check that the internal temperature reaches 165°F (74°C).

Q: Will the noodles get mushy if left in the slow cooker after cooking?
A: Yes. Noodles will continue to absorb liquid as they sit. For leftovers, store noodles mixed in or keep cooked noodles separate and combine when reheating.

Q: Can I make this dairy-free?
A: Substitute coconut milk or a dairy-free cream alternative at the end. The flavor shifts slightly, so taste and adjust seasoning. You may also add a tablespoon of nutritional yeast for savory depth.

Q: What’s the best noodle to use?
A: Classic egg noodles are ideal — they cook quickly and hold up well in creamy sauces. Wide egg noodles give a heartier bite; use smaller shapes if you prefer more broth per forkful.

Q: How do I thicken the sauce if it’s too thin?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot, then cook until thickened. Alternatively, simmer with the lid off for a short time to reduce liquid.

Conclusion

If you want a proven slow-cooker version of chicken pot pie that feeds a family and keeps well for lunches, this recipe checks all the boxes; for more slow-cooker pot pie inspiration, see this Crock Pot Chicken Pot Pie Pasta recipe from The Country Cook, and for another closely related slow-cooker noodle approach try the Slow Cooker Chicken Pot Pie Noodles from What’s Mom Cookin’.