Chicken Pot Pie Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy chicken and pasta with carrots, celery, and peas—all the comfort of chicken pot pie served over penne. Rich and warming, made entirely in a slow cooker for easy weeknight cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lbs. boneless skinless chicken breasts
- 21 oz. cream of chicken soup ((two 10.5-oz cans) do not add water)
- 2 cups diced carrots ((about 3 carrots))
- 2 cups diced celery ((about 3 celery ribs))
- 1 small white onion (diced)
- 1 ½ tsp. Italian seasoning ((or 1 teaspoon oregano and a 1/2 tsp dried thyme will work))
- 1 tsp. salt
- ¼ tsp. freshly ground pepper
- 8 oz. cream cheese (cubed)
- 16 oz. dried penne pasta ((will be cooking on the stove top prior to adding to the slow cooker))
- 1 cup frozen peas
At a glance
PER SERVING · TIME 385M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 6h
- Sodium
- 1133mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 655mg
- Calcium
- 110mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.