Description

Experience the ultimate comfort food with this creamy Chicken Pot Pie Pasta. By swapping traditional crust for buttery egg noodles, this one-pot miracle delivers all the savory flavors of a classic pot pie with much less fuss. Loaded with tender chicken, Yukon Gold potatoes, carrots, and a silky sauce, it is the perfect hearty meal for busy families seeking a wholesome, delicious dinner made entirely in the slow cooker.

Ingredients

1.5 lbs Halal chicken breasts, fully thawed
1 medium yellow onion, finely diced
3 medium carrots, sliced into 1/4-inch rounds
2 stalks celery, diced small
1 medium Yukon Gold potato, peeled and cubed
4 cloves garlic, minced
2 tbsp unsalted butter, melted
3 cups low-sodium chicken broth, divided
1 tsp dried thyme
1/2 tsp dried rosemary
3 tbsp cornstarch
1/2 cup whole milk, warmed
1 cup frozen peas
8 oz wide egg noodles, cooked separately
1 cup cottage cheese, blended until smooth
1/2 cup Parmesan cheese, vegetarian rennet

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Instructions

Place the onion, carrots, celery, potato, and garlic into a 6-quart slow cooker.
Add the chicken breasts on top of the vegetables.
Sprinkle the dried thyme and rosemary over the chicken.
Drizzle with melted butter and pour 2.5 cups of broth down the side.
Cover and cook on low for 4 hours.
Remove chicken and shred, then return to the pot.
Whisk cornstarch with the remaining 1/2 cup of broth and add to the pot.
Stir in the warmed milk, cottage cheese, Parmesan, and frozen peas.
Cover and cook for an additional 30 minutes until thickened.
Fold in the separately cooked egg noodles and serve warm.

Notes

Ensure the cottage cheese is blended until completely smooth for a creamy texture that mimics heavy cream. If you prefer a thinner sauce, add a splash more chicken broth before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15
Cook Time: 270
Category: Dinner
Method: Slow Cooking
Cuisine: American