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Fork lifting wide egg noodles from a bowl of Crock Pot chicken pot pie pasta with shredded chicken, carrots and peas

Crock Pot Chicken Pot Pie Pasta

Tender chicken, carrots, celery, potatoes, and peas slow cooked in a rosemary-thyme gravy, then tossed with egg noodles and a creamy cottage cheese finish. About 44 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Rest Time 3 minutes
Total Time 4 hours 38 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 495 kcal

Ingredients
  

Slow Cooker

  • 1.5 lbs boneless, skinless halal chicken breasts fully thawed (680 g)
  • 1 medium yellow onion finely diced
  • 3 medium carrots sliced into 1/4-inch rounds
  • 2 stalks celery diced
  • 1 medium Yukon Gold potato peeled, 1/2-inch cubes
  • 4 cloves garlic minced
  • 2 tbsp unsalted butter melted
  • 2 1/2 cups low-sodium halal chicken broth (590 ml)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • 1/2 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper

Gravy and Finish

  • 1/2 cup cold low-sodium chicken broth (120 ml)
  • 3 tbsp cornstarch
  • 1/2 cup whole milk warmed
  • 1 cup frozen green peas
  • 8 oz wide egg noodles (225 g)
  • 1 cup full-fat cottage cheese blended smooth
  • 1/2 cup Parmesan-style cheese grated, microbial or vegetable rennet
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Add the onion, carrots, celery, potato, and garlic to a 6-quart slow cooker. Place the chicken on top.
  • Sprinkle the thyme, rosemary, poultry seasoning, garlic powder, salt, and pepper over the chicken. Drizzle with the melted butter and pour 2 1/2 cups broth down the side. Cover and cook on LOW 4 hours (or HIGH 2 1/2 to 3 hours) until the chicken reaches 165°F (74°C).
  • Remove the chicken and shred it. Switch to HIGH. Whisk the cold broth with the cornstarch, then stir it in with the warm milk, peas, and chicken. Cover and cook on HIGH 15 to 20 minutes until bubbling and thickened.
  • Meanwhile, boil the egg noodles in salted water for 6 to 7 minutes until al dente. Drain.
  • Turn the slow cooker OFF and wait 1 minute. Stir in the blended cottage cheese and Parmesan, then fold in the noodles.
  • Rest 3 minutes, sprinkle with parsley, and serve.

Notes

Use thawed chicken: Never cook frozen chicken in a slow cooker.
Smooth sauce: Turn the slow cooker off before adding the cottage cheese so it does not curdle.
Freezing: Freeze the gravy base without noodles for up to 3 months.
Keyword crock pot chicken pot pie pasta, fall crockpot dinner, high protein pasta, slow cooker chicken pot pie