Slow Cooker Chicken Pot Pie

Nothing beats walking in the door after a long day and knowing a creamy slow cooker full of chicken pot pie noodles is waiting for you. The savory aroma wraps the kitchen like a hug while tender chicken, peas, carrots, and wide, chewy noodles soak up a rich sauce. This dish has rescued more than one hectic weeknight at my house and always gets rave reviews from friends who try it for the first time.

When I first tried mixing chicken pot pie flavors with egg noodles, my family could not get enough. Now we keep the ingredients on hand for chilly days or whenever someone needs an extra dose of comfort.

Ingredients

• Canned cream of chicken soup: brings savory creaminess to the sauce Look for reduced sodium if you prefer a lighter flavor
• Canned cream of celery soup: adds extra depth and subtle herbal notes Always check for brands with the fewest additives for the freshest taste
• Low sodium chicken broth: helps thin the sauce while building flavor Use homemade or a boxed variety you trust
• Poultry blend seasoning: like Kinders Buttery or another favorite adds layers of taste Choose a blend with rosemary thyme and sage for classic pot pie vibes
• Black pepper: wakes up the other flavors Always go for freshly ground for the best aroma
• Herbs de Provence or Italian seasoning: or a mix like thyme and rosemary provides an herby backbone Pick one with good dried herbs not just parsley
• Frozen mixed vegetables: offer convenience and color Go for a blend with carrots peas corn and green beans for variety
• Boneless skinless chicken breasts or thighs: cook up juicy and tender Look for air chilled poultry or organic for best texture
• Garlic and herb seasoning: coats the chicken adding punch Choose a salt free blend to control seasoning
• Frozen Reames egg noodles: are thick and chewy just like homemade Wide and rustic noodles work best here

Step-by-Step Instructions

Assemble the Sauce and Veggies:

Whisk together cream soups broth poultry blend black pepper and herbs directly in your slow cooker until the mixture is completely smooth This creates the base for all the flavors to meld

Season and Add Chicken:

Generously coat your chicken pieces with garlic and herb seasoning Then nestle the chicken into the sauce pressing parts down so they soak up flavor as they cook

Add Vegetables:

Scatter the frozen mixed vegetables over and around the chicken making sure they are spread out so they cook evenly and brighten the dish

Slow Cook:

Cover the slow cooker and set on high for three to four hours or on low for five to six hours The chicken should be tender enough to shred easily and the veggies cooked through

Shred and Return Chicken:

Once cooked remove the chicken with tongs Shred or chop it into bite sized pieces and return fully to the creamy mixture Stir well so every piece is coated

Cook the Egg Noodles:

Prepare the frozen egg noodles on the stovetop following the package instructions for firm chewy noodles Alternatively add the frozen noodles directly into the slow cooker during the last hour to hour and a half and stir gently

Finish the Dish:

Either stir the cooked noodles into the slow cooker mixture or let them finish in the cooker directly Let it all sit on warm for ten to fifteen minutes for the sauce to thicken and cling to each noodle

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I am particularly fond of using Reames egg noodles the extra chewy texture makes every bite taste like homemade love My daughter always sneaks in to stir the noodles and taste test straight from the pot which is now a favorite kitchen tradition

Storage Tips

Once fully cooled pack leftovers in airtight containers in the refrigerator They keep fresh for three to four days If reheating add a splash of chicken broth or milk to loosen the sauce and restore that creamy texture Microwaving or gentle stovetop heating both work The noodles do not hold up to freezing as they soften too much after thawing

Ingredient Swaps

Feel free to use chicken thighs if you prefer richer chicken flavor or replace mixed vegetables with a custom blend Choose green beans carrots peas or corn individually for more control over the mix You can use rotisserie chicken for even faster prep Just shred and add at the end with the noodles

Serving Suggestions

A warm bowl of this chicken pot pie noodle dish stands on its own but I love serving it with flaky biscuits or crusty bread for sopping up extra sauce Try garnishing with fresh parsley or a sprinkle of smoked paprika for color and a hint of brightness

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A Bit of History

Chicken pot pie is a classic American comfort food with roots in old English savory pies The idea of combining creamy chicken stew with pastry has evolved over time This version turns the filling into a stick to your ribs noodle supper that feels both retro and fresh

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, both boneless skinless chicken breasts and thighs work well. Thighs add more richness and stay moist during slow cooking.

→ Can I swap out the mixed vegetables?

Absolutely! Use any frozen or fresh vegetables you prefer. Peas, carrots, corn, or green beans all blend nicely.

→ How do I keep the noodles from getting mushy?

For best texture, cook noodles separately and stir them in just before serving. If added early, they can overcook in the pot.

→ Is this dish freezer-friendly?

It’s best to store any leftovers in the fridge. Freezing can cause the noodles to become mushy when thawed and reheated.

→ What can I use instead of canned soup?

You can make a quick homemade cream sauce with milk, broth, and a roux if you want to avoid canned soups.

→ How long will leftovers keep?

Stored in an airtight container, leftovers will stay fresh in the refrigerator for up to 3–4 days.