This post may contain affiliate links, view our disclosure policy.
Crock Pot Chicken Pot Pie Noodles is the perfect comfort food dinner! This easy slow cooker recipes combines tender chunks of chicken, hearty vegetables, savory sauce, creamy chicken pot pie flavor, and soft egg noodles to create a delicious, family-friendly chicken dinner. It has all the cozy flavors of a traditional pot pie without the hassle of making a pie crust.
For more chicken pot pie recipes be sure and try Slow Cooker Chicken Pot Pie or this Easy Chicken Pot Pie Casserole.
Crock Pot Chicken Pot Pie Noodles Recipe
If you love easy crock pot chicken recipes that are hearty, satisfying, and perfect for an easy weeknight meal – this recipe deserves a spot on your dinner menu.
With simple ingredients and minimal prep time, you can let your slow cooker do most of the work while your kitchen fills with the delicious aroma of homemade comfort food ♥
This recipe for chicken pot pie noodles is a fun twist on a classic chicken pot pie – instead of pie crust or biscuits, we are using tender egg noodles! It’s the perfect mix between Creamy Chicken Noodle Soup and a classic chicken pot pie recipe – like this Easy Bisquick Chicken Pot Pie.
Why Your Family Will Love Chicken Pot Pie Egg Noodles
- 🥕 Easy Slow Cooker Dinner : Let the crock pot do all the work and develop all those comforting traditional chicken pot pie flavors.
- 🍗 Chicken Pot Pie Flavor Without The Pie Crust : Enjoy the creamy filling and classic vegetables in a hearty noodle dish.
- 🥕 Simple Ingredients : This recipe uses easy-to-find ingredients that are perfect for everyday cooking.
- 🍗 Family Favorite Comfort Food : Tender chicken, creamy sauce, and egg noodles make a dinner the whole family can enjoy.
- 🥕 Perfect For Busy Weeknights : Perfect dinner for a busy day because you prepare it in the morning, and it’s ready at dinnertime.
Simple Ingredients Needed
- Condensed Cream of Chicken Soup : Two 10.5 ounce cans of cream of chicken soup
- Chicken Broth : I love the Kettle & Fire chicken broth, other options include chicken stock, chicken bone broth, or reduced-sodium versions if preferred.
- Onion Powder
- Poultry Seasoning : This is a dried seasoning blend from McCormick brand
- Garlic Powder
- Kosher Salt & Black Pepper
- Celery : One celery stalk, not the whole bunch
- Frozen Peas and Carrots
- Frozen Corn
- Boneless, Skinless Chicken Breasts : 1½ pounds of boneless, skinless chicken breasts; about 2-3 large chicken breasts
- Butter : Use salted butter or unsalted butter, whichever you prefer
- Wide Egg Noodles : A 12 ounce bag
- Heavy Cream : I prefer heavy cream because it’s richer and thicker and creamier, but half and half works great too for a less rich version if wanted
How To Make Chicken Pot Pie Noodles In The Slow Cooker (Printable Recipe Card)
Spray the insert of a crock pot (at least 6 QT) lightly with nonstick spray.
Add the cream of chicken soup, chicken broth, and dried seasonings directly into the crock pot and stir with a whisk until smooth and evenly combined.
Add in the diced celery, frozen peas and carrots, and frozen corn. Nestle the chicken breast into the mixture, trying to cover the chicken as much as possible with the sauce.
Cut the butter into thin slices and place it evenly over the top of everything.
Cover and cook on LOW heat for 5-6 hours, until the thickest part of the chicken reaches at least 165°F.
Remove the chicken from the slow cooker and place it onto a plate or cutting board. Use two forks to shred the chicken, or you can use an electric hand mixer to beat/shred the chicken right in the crock pot (I do this). Return the shredded chicken back into the creamy sauce and mix everything together. Make sure the crock pot is on the warm setting once the cook time is over.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, until tender but slightly firm (about 1-2 minutes past al dente time). Drain the noodles but do not rinse them.
Stir the heavy cream into the crock pot and stir until evenly combined.
Pour in the cooked and drained noodles, and stir until the noodles are completely coated in the creamy chicken mixture.
Let the chicken pot pie noodles sit in the crock pot on WARM for 10 minutes before serving. This allows the noodles to absorb some of the sauce as they sit, and the sauce to thicken.
Ladle into bowls and serve warm, enjoy!
How To Store Leftover Chicken Pot Pie Noodles
The noodles do really well on the WARM setting for up to 2 hours. Perfect if dinner needs to be served at different times, or if it’s a potluck or gathering.
Store the cooled leftovers inside an airtight container (be sure and save all the sauce too), in the refrigerator, for up to 3 to 4 days. The noodles will continue to absorb some of the sauce as they sit, so add splash of broth or milk when reheating if needed. Individual portions reheat nicely in the microwave until heated through or inside a saucepan on the stove top (over medium-low heat).
Pro Tips From The Test Kitchen
- I prefer using the heavy cream in this dish for a richer, creamier flavor; however, half and half works just as well for a less rich version of the creamy sauce.
- If you are watching salt-intake, or want to control it yourself, use low-sodium chicken broth and unsalted butter. Then add additional salt if needed, once the cook time is done and you have tasted it. The slow cooker does tend to mute flavors over the longer cook time, so I prefer using full salted chicken broth and salted butter. Another option is to use reduced-sodium cream of chicken soup if wanted.
- If the chicken breasts are large I like to cut them in half so they’re smaller pieces, and they cook more evenly, and they turn out especially tender at the end.
- Poultry seasoning is a dried seasoning mix from the McCormick brand or generic brands have it as well. Other options include any chicken seasoning blend such as Kinders (they have a good one) or another brand you love. The seasoning blend is not quite the same as the poultry seasoning, but it would still work if needed.
- Serve these chicken pot pie noodles inside bowls because they do have a creamy sauce, not like soup consistency, but enough that it’s best ladled into bowls for eating.
More Noodle Dinner Recipes Your Family Will Love
- Creamy Beef Noodle Bake
- Creamy Cheesy Chicken Noodle Bake Recipe
- Cheesy Ham Noodle Casserole
- Creamy Chicken Noodle Soup
- Vegetable Beef Noodle Soup
- Easy One Pot Chicken Noodle Soup
- Egg Noodle Cheesy Chicken Casserole (Dump and Bake Dinner)
Crock Pot Chicken Pot Pie Noodles
Equipment
Ingredients
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 3 cups chicken broth
- 2 teaspoons onion powder
- 2 teaspoons poultry seasoning
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 celery stalk finely diced
- 2 cups frozen peas and carrots
- 1 cup frozen corn
- 1½ pounds boneless, skinless chicken breasts (about 2-3 chicken breasts)
- 2 tablespoons butter sliced thin
- 1 bag (12 oz) wide egg noodles
- ½ cup heavy cream (or half and half)
Instructions
- Spray the insert of a crock pot (at least 6 QT) lightly with nonstick spray.
- Add the cream of chicken soup, chicken broth, and dried seasonings directly into the crock pot and stir with a whisk until smooth and evenly combined.2 cans (10.5 oz each) condensed cream of chicken soup, 3 cups chicken broth, 2 teaspoons onion powder, 2 teaspoons poultry seasoning, 1½ teaspoons garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Add in the diced celery, frozen peas and carrots, and frozen corn.1 celery stalk, 2 cups frozen peas and carrots, 1 cup frozen corn
- Nestle the chicken breast into the mixture, trying to cover the chicken with the sauce.1½ pounds boneless, skinless chicken breasts
- Cut the butter into thin slices and place it evenly over the top of everything.2 tablespoons butter
- Cover and cook on LOW heat for 5-6 hours, until the thickest part of the chicken reaches at least 165°F.
- Remove the chicken from the slow cooker and place it onto a plate or cutting board. Use two forks to shred the chicken, or you can use an electric hand mixer to beat/shred the chicken right in the crock pot (I do this). Return the shredded chicken back into the creamy sauce and mix everything together.*Make sure the crock pot is on the warm setting once the cook time is over, and while you prepare the noodles.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, until tender but slightly firm (about 1-2 minutes past al dente time). Drain the noodles but do not rinse them.1 bag (12 oz) wide egg noodles
- Stir the heavy cream into the crock pot until evenly combined.½ cup heavy cream
- Pour in the cooked and drained noodles, and stir until the noodles are completely coated in the creamy chicken mixture.
- Let the chicken pot pie noodles sit in the crock pot on WARM for 10 minutes before serving. This allows the noodles to absorb some of the sauce as they sit, and the sauce to thicken.
- Ladle into bowls and serve warm, enjoy!
Notes
- I prefer using the heavy cream in this dish for a richer, creamier flavor; however, half and half works just as well for a less rich version of the creamy sauce.
- If you are watching salt-intake, or want to control it yourself, use low-sodium chicken broth and unsalted butter. Then add additional salt if needed, once the cook time is done and you have tasted it. The slow cooker does tend to mute flavors over the longer cook time, so I prefer using full salted chicken broth and salted butter. Another option is to use reduced-sodium cream of chicken soup if wanted.
- If the chicken breasts are large I like to cut them in half so they’re smaller pieces, and they cook more evenly, and they turn out especially tender at the end.
- Poultry seasoning is a dried seasoning mix from the McCormick brand or generic brands have it as well. Other options include any chicken seasoning blend such as Kinders (they have a good one) or another brand you love. The seasoning blend is not quite the same as the poultry seasoning, but it would still work if needed.
- Serve these chicken pot pie noodles inside bowls because they do have a creamy sauce, not like soup consistency, but enough that it’s best ladled into bowls for eating.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.