This Crockpot Cheddar Chicken Pot Pie Tortellini is an easy, cozy weeknight meal that blends the creamy, savory flavors of chicken pot pie with tender cheese tortellini. It fills the house with a warm, cheesy aroma and gives you a comforting bowl of creamy broth, soft vegetables, and pillowy tortellini — all made with minimal hands-on time. If you like pot pie flavors without the fuss, try this simple variation for a family-friendly dinner and compare ideas with this crustless chicken pot pie for another cozy option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 4–5 hours on low (or 2–3 hours on high)
- Total Time: 4 hours 10 minutes (using low setting; adjust if using high)
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values rounded)
- Calories per serving: 400 kcal
- Protein: 40 g
- Carbohydrates: 25 g
- Fat: 19 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 700 mg
Why Make This Crockpot Cheddar Chicken Pot Pie Tortellini
This recipe gives you all the creamy, savory comfort of chicken pot pie without rolling out a crust. The crockpot does the slow melding of flavors while you go about your day. The tortellini added near the end gives a soft, pillowy texture that soaks up the creamy broth and cheese. It’s great for busy weeknights, potlucks, or a relaxed weekend lunch. The dish smells like home, tastes rich and savory, and has a pleasing mix of tender chicken, sweet vegetables, and melty cheddar.
How to Make Crockpot Cheddar Chicken Pot Pie Tortellini
This recipe is designed to be hands-off. Prep the ingredients, let the crockpot do the work, add tortellini near the end so it stays tender, then finish with sharp cheddar for a smooth, cheesy finish.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 package (9 ounces) tortellini
- 1 cup frozen mixed vegetables (like peas, carrots, and corn)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
Combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper in the crockpot. Stir until everything is evenly mixed and the soup is blended into the broth.
Step 2: Mixing
Make sure the chicken is spread out and the vegetables are submerged in the liquid. Give the mixture a final stir so the seasonings distribute evenly and the mixture looks smooth and creamy.
Step 3: Cooking
Cover and cook on low for 4–5 hours or on high for 2–3 hours. The flavors will deepen as it simmers. The pot will smell rich and savory when it’s nearly done.
Step 4: Finishing
About 30 minutes before serving, add the tortellini and stir gently to combine. Cook until the tortellini is tender (about 20–30 minutes). Once the tortellini is tender, stir in the shredded cheddar cheese until melted and smooth. Taste and adjust salt and pepper if needed. Serve hot.
How to Serve Crockpot Cheddar Chicken Pot Pie Tortellini
Serve this dish hot in deep bowls so the creamy broth and cheese don’t cool too fast. Garnish with chopped fresh parsley or chives for color and a fresh scent. Pair with a simple green salad or roasted green beans to add crunch. For a heartier meal, offer warm crusty bread or garlic bread to mop up the sauce. This recipe works well for casual dinners, family nights, or as a warm dish at a potluck.
How to Store Crockpot Cheddar Chicken Pot Pie Tortellini
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring often. Add a splash of broth or milk if it thickens too much.
- Freezer: Not ideal with tortellini, which can become mushy after freezing and reheating. If you must, freeze only the base (without tortellini and cheese) in a freezer-safe container for up to 2 months. Thaw overnight and reheat, then add fresh tortellini and cheese before serving.
- Tip: If you plan to store leftovers, consider cooking and storing tortellini separately and adding fresh when reheating for best texture.
Expert Tips for Perfect Crockpot Cheddar Chicken Pot Pie Tortellini
- Use cooked chicken that’s slightly salted already, or adjust seasoning at the end. Rotisserie chicken saves time and adds flavor.
- Add tortellini late (about 20–30 minutes before serving) so it stays tender and not overcooked.
- Stir gently after adding tortellini to avoid breaking the pasta.
- For a thinner sauce, add an extra 1/4 to 1/2 cup chicken broth. For a richer sauce, stir in a splash of cream at the end.
- Use sharp cheddar for a bolder, savory cheese flavor; mild cheddar gives a creamier, gentler taste.
- If your cream of chicken soup is high in sodium, taste before adding extra salt.
- If you prefer more vegetables, increase the frozen mixed vegetables to 1 1/2 cups or add mushrooms and diced potatoes (note: potatoes may need longer cooking or pre-cooking).
- For added brightness, finish with a squeeze of lemon or a few fresh herbs like thyme or parsley just before serving.
Delicious Variations
- Bacon Cheddar Twist: Add cooked, crumbled bacon in the finishing step for smoky crunch.
- Creamy Herb: Stir in 1 teaspoon dried thyme and 1 tablespoon fresh chopped parsley, and use half-and-half for a creamier finish.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño in the initial mix.
- Veggie Boost: Double the vegetables and add diced potatoes (pre-cooked) or mushrooms for more texture.
- Gluten-Free: Use gluten-free tortellini and a gluten-free cream of chicken soup substitute.
- Low-Sodium: Use low-sodium chicken broth and low-sodium soup, then adjust seasoning to taste.
Frequently Asked Questions
Q: Can I use uncooked chicken instead of cooked chicken?
A: Yes, you can use raw boneless chicken breasts or thighs. Place them in the crockpot with the other ingredients and cook on low for 4–5 hours or high for 2–3 hours, then shred the chicken before adding the tortellini. Make sure the chicken reaches a safe internal temperature (165°F / 74°C).
Q: Will the tortellini get mushy in the crockpot?
A: Tortellini can get soft if cooked too long. Add it about 20–30 minutes before serving and check for tenderness to avoid mushiness.
Q: Can I make this dairy-free or vegan?
A: For dairy-free, use a dairy-free cream soup substitute, dairy-free cheese, and plant-based tortellini if available. For vegan, replace chicken with chickpeas or tofu and use vegetable broth and vegan soup/cheese. The texture and taste will differ but it remains comforting.
Q: How can I make the sauce thicker or thinner?
A: For a thicker sauce, stir in 1–2 tablespoons of cornstarch mixed with cold water and cook for a few minutes until it thickens. For a thinner sauce, add more chicken broth or a splash of milk or cream.
Q: Is this safe to leave on warm after cooking?
A: Leaving it on warm for a short time (up to 1–2 hours) is fine, but extended warm time can overcook the tortellini and reduce food safety. For best quality, serve soon after finishing and refrigerate leftovers promptly.
Q: Can I use a different cheese?
A: Yes. Gouda, Monterey Jack, or a blend of cheeses work well. Choose a cheese that melts smoothly for a creamy finish.
Q: Can I double the recipe for a larger crowd?
A: You can, but use a larger crockpot and ensure even heating. You may need a slightly longer cook time on low. Add tortellini in batches if the crockpot is very full so it cooks evenly.
Conclusion
This Crockpot Cheddar Chicken Pot Pie Tortellini is an easy, comforting one-pot meal that delivers creamy texture, savory flavors, and minimal fuss — perfect for busy nights or a cozy weekend dinner. If you want a pasta-forward twist on pot pie flavors, this recipe is a keeper and pairs well with other pot-pie-inspired ideas like the helpful chicken pot pie pasta recipe found here: chicken pot pie pasta. Give it a try — it’s warm, cheesy, and sure to become a weeknight favorite.
Print
Crockpot Cheddar Chicken Pot Pie Tortellini
- Total Time: 250 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, easy meal blending the flavors of chicken pot pie with cheese tortellini, perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 package (9 ounces) tortellini
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper in the crockpot. Stir until everything is evenly mixed.
- Ensure the chicken is spread out and the vegetables are submerged. Give a final stir to blend the mixture smoothly.
- Cover and cook on low for 240-300 minutes or on high for 120-180 minutes.
- About 30 minutes before serving, add the tortellini and stir gently. Cook until the tortellini is tender (about 20-30 minutes). Stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if needed. Serve hot.
Notes
Garnish with fresh parsley or chives. For a heartier meal, pair with crusty bread or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
