Chicken Pot Pie Pasta
Chicken Pot Pie Pasta
Ingredients
For the Pot Pie Pasta
- 1 pound chicken breast
- 1 can cream of chicken soup, (10.5 ounce)
- 1 can cream of celery soup, (10.5 ounce)
- 1 can cream of mushroom soup, (10.5 ounce)
- 1 packet dry ranch seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 bag frozen mixed vegetables, (16 ounce)
- 1 box pasta, (16 ounce), such as penne
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 sheet puff pastry, as needed, for topping
Instructions
- 1
Place the chicken breast into a crockpot.
⏱️ 1 min
- 2
Add the cream of chicken soup, cream of celery soup, and cream of mushroom soup to the crockpot.
⏱️ 2 min
- 3
Sprinkle the dry ranch seasoning, garlic powder, onion powder, black pepper, and salt over the ingredients in the crockpot.
⏱️ 1 min
- 4
Pour in the frozen mixed vegetables.
⏱️ 1 min
- 5
Add the pasta and chicken broth to the crockpot.
⏱️ 1 min
- 6
Stir all the ingredients together until they are well combined.
⏱️ 3 min
- 7
Cover the crockpot and cook on high for 3-4 hours or on low for 6-8 hours. (Use 4 hours for high setting in totalTime calculation).
⏱️ 240 min
- 8
Once the cooking time is complete, carefully remove the chicken breasts from the crockpot and shred them using two forks.
⏱️ 5 min
- 9
Return the shredded chicken to the crockpot.
⏱️ 1 min
- 10
Add the heavy cream to the mixture in the crockpot and stir everything well.
⏱️ 2 min
- 11
Add the shredded cheddar cheese and shredded mozzarella cheese to the mixture. Stir until the cheese is melted and combined.
⏱️ 3 min
- 12
Roll out the puff pastry, cut it into strips, and arrange the strips on top of the pasta mixture in the crockpot.
⏱️ 5 min
- 13
Cover the crockpot again and cook for an additional 30 minutes, or until the puff pastry is golden brown and cooked through.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pot Pie Pasta
For the Pot Pie Pasta
- 1 pound chicken breast
- 1 can cream of chicken soup, (10.5 ounce)
- 1 can cream of celery soup, (10.5 ounce)
- 1 can cream of mushroom soup, (10.5 ounce)
- 1 packet dry ranch seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 bag frozen mixed vegetables, (16 ounce)
- 1 box pasta, (16 ounce), such as penne
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 sheet puff pastry, as needed, for topping
Instructions
- 1
Place the chicken breast into a crockpot.
⏱️ 1 min - 2
Add the cream of chicken soup, cream of celery soup, and cream of mushroom soup to the crockpot.
⏱️ 2 min - 3
Sprinkle the dry ranch seasoning, garlic powder, onion powder, black pepper, and salt over the ingredients in the crockpot.
⏱️ 1 min - 4
Pour in the frozen mixed vegetables.
⏱️ 1 min - 5
Add the pasta and chicken broth to the crockpot.
⏱️ 1 min - 6
Stir all the ingredients together until they are well combined.
⏱️ 3 min - 7
Cover the crockpot and cook on high for 3-4 hours or on low for 6-8 hours. (Use 4 hours for high setting in totalTime calculation).
⏱️ 240 min - 8
Once the cooking time is complete, carefully remove the chicken breasts from the crockpot and shred them using two forks.
⏱️ 5 min - 9
Return the shredded chicken to the crockpot.
⏱️ 1 min - 10
Add the heavy cream to the mixture in the crockpot and stir everything well.
⏱️ 2 min - 11
Add the shredded cheddar cheese and shredded mozzarella cheese to the mixture. Stir until the cheese is melted and combined.
⏱️ 3 min - 12
Roll out the puff pastry, cut it into strips, and arrange the strips on top of the pasta mixture in the crockpot.
⏱️ 5 min - 13
Cover the crockpot again and cook for an additional 30 minutes, or until the puff pastry is golden brown and cooked through.
⏱️ 30 min