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In the heart of the Midwest, nothing speaks to comfort quite like a pot pie, bubbling over with love and tender memories. But here’s a modern twist on that time-honored classic: Slow Cooker Chicken Pot Pie Pasta. It’s the perfect fusion of our beloved pot pie and hearty pasta, simmering away while you tend to the daily needs of rural life or spend cherished moments with family. This dish will fill your home with an aroma that brings everyone to the kitchen, just like in the old days.
This warm, comforting meal pairs beautifully with a simple green salad, dressed in homemade vinaigrette. Add a side of crusty bread or soft dinner rolls to soak up every bit of the creamy sauce. For dessert, consider a classic Midwestern treat like apple pie or vanilla ice cream to round out the meal with a touch of sweetness.
Ingredients
2 cups chicken breast, cooked and chopped
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 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
8 ounces egg noodles or pasta of choice
1/4 cup grated Parmesan cheese
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 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
8 ounces egg noodles or pasta of choice
1/4 cup grated Parmesan cheese
Directions
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