Crock Pot Chicken Pot Pie With Noodles

This Crock Pot Chicken Pot Pie with Noodles is a creamy and comforting recipe, which uses frozen egg noodles and boneless chicken breasts. It’s the ultimate comfort food recipe, ready in about 5 hours and 10 minutes.

Crock Pot Chicken Pot Pie with Noodles Ingredients

• 1 small yellow onion (diced)
• 1 ½ lbs boneless, skinless chicken breasts
• 2 (10.5 oz) cans cream of chicken soup
• 6 cups low sodium chicken broth
• 1 tbsp onion powder
• 2 cloves garlic (minced)
• 1 tsp black pepper
• ½ tsp dried thyme
• ½ cup sour cream
• 2 cups frozen mixed vegetables
• 24 oz frozen egg noodles

How To Make Crock Pot Chicken Pot Pie with Noodles

1. Layer the base: Add diced onions to the bottom of a 6-quart crock pot, then place the chicken breasts on top.
2. Add the liquids and seasoning: Pour in the cream of chicken soup and chicken broth. Sprinkle in onion powder, minced garlic, black pepper, and dried thyme.
3. Cook the chicken: Cover and cook on high for 2½ to 3½ hours.
4. Shred the chicken: Remove the chicken from the crock pot and shred it using two forks.
5. Add remaining ingredients: Return the shredded chicken to the pot. Stir in sour cream, frozen egg noodles, and mixed vegetables until everything is well coated.
6. Finish cooking: Cover and continue to cook for another 60 to 90 minutes, or until the noodles are soft and fully cooked.

Recipe Tips

• Can I use other noodles? Yes, but adjust the cook time and liquid. Dried noodles should be pre-cooked to avoid becoming gummy.
• How to keep veggies crisp: Add frozen vegetables during the last 30 minutes of cooking for a firmer texture.
• Quick way to shred chicken: Use a hand mixer or stand mixer with a paddle attachment to shred quickly.
• Best cooking setting: Stick to the high setting; low heat may make the noodles mushy.
• How to thicken the sauce: If you want a thicker sauce, reduce the broth by 1 cup or stir in a cornstarch slurry near the end.

What To Serve With Chicken Pot Pie Noodles

Serve this hearty dish with one of these simple sides for a complete meal:

• Garlic bread or dinner rolls
• Steamed green beans or broccoli
• A crisp garden salad
• Roasted brussels sprouts
• Baked apples for a sweet finish

How To Store Chicken Pot Pie Noodles

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat on the stove or microwave with a splash of broth or milk.

Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently to preserve texture.

Chicken Pot Pie Noodles Nutrition Facts

• Calories: 518
• Carbohydrates: 72g
• Protein: 36g
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 134mg
• Sodium: 198mg
• Fiber: 5g
• Sugar: 3g
• Vitamin A: 2483IU
• Vitamin C: 7mg
• Calcium: 76mg
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use rotisserie chicken instead?
Yes, add shredded rotisserie chicken during the last 90 minutes with the noodles and vegetables.

How to prevent mushy noodles?
Use frozen egg noodles and cook on high. Avoid cooking too long once noodles are added.

Can I cook this on low heat?
It’s not recommended—low heat can make the noodles overcooked and mushy.

How do I make it more creamy?
Add an extra ½ cup of sour cream or a splash of heavy cream at the end.

Is this freezer-friendly?
Yes, freeze leftovers in a sealed container for up to 2 months. Thaw and reheat slowly.

Try More Recipes:

• Crock Pot Chicken Pesto Mozzarella
• Crock Pot Chicken Paprikash
• Crock Pot Chicken Pad Thai