Easy Slow Cooker Chicken Pot Pie

one square slice of chicken pot pie on a white with blue dots plate

Surely chicken pot pie is too complicated to make for a weeknight meal, right? Wrong! Easy Slow Cooker Chicken Pot Pie uses only a handful of simple ingredients, a premade crust topping, and no condensed soups for an effortlessly delicious home-cooked meal!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 4 15

Total Time 4 25

Servings servings

Calories 281kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

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

Instructions

Add chicken and veggies to slow cooker
Sprinkle with seasoning
Stir in broth
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

Notes

Store leftovers in the fridge for up to 3 days. Reheat in the microwave or the oven at 350 ℉ or until warmed through.
To freeze pot pie filling, prepare as directed, allow it to completely cool, then freeze it for later. On the day you plan to bake the pie, defrost the filling and prepare the pan for the oven with the premade crust on the top.
If you'd like a fancier look for the crust, press the crescent roll dough seams together and then cut into strips. Lay as a lattice on top of the filling.
If using fresh veggies, you may need to extend the cooking time.
Others have tried baking the crust in the slow cooker, but I don’t recommend it. You will get the best results by transferring this to the oven to bake in an oven-safe pie or casserole-sized dish.

Nutrition