Description
A warm and creamy chicken pot pie dish made in a crockpot with cheddar cheese and tortellini, perfect for family gatherings.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, cut into chunks
- ½ yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- ½ tsp paprika
- Salt and pepper, to taste
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- 1½ cups shredded cheddar cheese
- 20 oz refrigerated cheese tortellini (or frozen, thawed)
Instructions
- Melt the butter in a skillet. Sauté the onion and garlic until fragrant.
- Transfer the sautéed mix to the crockpot. Add in the chicken, frozen veggies, both soups, milk, bouillon, paprika, salt, and pepper. Stir to combine.
- Cover the crockpot and cook on Low for 6–7 hours or on High for 3–4 hours.
- About 30 minutes before serving, stir in the cheddar cheese and tortellini.
- Continue cooking until the tortellini is tender and the sauce thickens.
- Serve warm, optionally topped with fresh parsley.
Notes
For added flavor, consider adding herbs like thyme or rosemary. Customize the vegetable mix to your preference. You can also broil breadcrumbs on top for a crispy finish.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 80mg
Keywords: crockpot, chicken pot pie, tortellini, creamy, family-friendly