Easy Slow Cooker Chicken Pot Pie

Jennifer and all of her recipes at

I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

Cook Time: 4 hours 15 min

Prep Time: 11 Min


– 1 1/2 pounds boneless skinless chicken thighs – 16 oz frozen mixed veggies – 8 oz mushrooms fresh or frozen; sliced – 2 teaspoons herb and garlic seasoning – 2 cups chicken broth – 1/4 cup heavy cream – cornstarch slurry 2 tablespoons cornstarch whisked with 2 tablespoons water – 8 oz crescent roll dough refrigerated


Add chicken and veggies to slow cooker. Sprinkle with seasoning.


Stir in broth then cover and cook on high for 3-4 hours or low for 6-8


Remove chicken from slow cooker, break apart into smaller chunks with a fork, return chicken to slow cooker


Stir in cream and cornstarch slurry


Preheat oven to 375 ℉ and spoon filling into an oven-safe casserole dish


Open crescent roll sheet and lay over pie filling in casserole dish


Transfer dish to oven and bake according to packaged dough directions or until crust is golden, remove and let sit for a few moments before serving