This Slow Cooker Chicken Pot Pie is just like grandma used to make but with the added twist of the slow cooker. Want to save a little time while making this old fashioned dinner? This is the recipe for you!
Chicken pot pie has always been a favorite meal of mine. My mom used to always cook our favorite meal for our birthday and every year for my birthday I always asked for chicken pot pie. If you love this dish like I do, you are going to love this recipe.
Slow Cooker Chicken Pot Pie with Crescent Rolls
This chicken pot pie with crescent rolls is naturally inspired by my Easy Chicken Pot Pie recipe. But, I wanted to save a little time and effort and make this recipe a little differently. I can’t profess that this recipe is healthy per say, but boy does it taste so delicious.
Ingredients
To make this tasty Slow Cooker Chicken Pot Pie recipe you only need twelve simple ingredients. One quick trip to the grocery store and you are ready to enjoy this tasty dish.
- butter
- yellow onion
- flour
- salt
- pepper
- chicken broth
- milk
- boneless skinless chicken breasts
- mixed veggies
- celery seed
- deep dish pie shells
- Pillsbury Crescent Rolls
You can find the cook times and all the amounts that you need for this recipe down in the recipe card below.
Instructions
Are you ready to cook your delicious chicken pot pies? You can have this meal ready to serve in just six easy steps
Step 1: Fill your slow cooker
Coat the bottom of a 6-quart slow cooker with nonstick cooking spray. Add onions, chicken breasts, mixed veggies, chicken broth, salt, pepper and celery seed into the slow cooker. Cook on high for 2-3 hours or on slow for 5-7 hours.
Step 2: Make your filling
After the mixture is finished, remove the chicken breast and shred using two forks. Set aside. Over medium heat, melt the butter. Once completely melted, add in the flour and milk. Stir until the mixture is smooth and thick.
Step 3: Return filling to slow cooker
Add the shredded chicken and the butter mixture into the slow cooker. Cook on high for an additional 30 minutes. Remove frozen pie shells from the freezer to begin thawing.
Step 4: Fill your pie shells
When the pot pie filling is complete, remove from heat and spoon into pie shells evenly. Fill up both pie shells with pot pie filling.
Step 5: Cover with your crescent rolls
Open crescent rolls and place the uncooked dough on top of the shells, covering evenly.
Step 6: Bake your chicken pot pie
Bake chicken pot pies according to the directions on the crescent roll packaging. When done, remove from heat and serve immediately. Enjoy!
Hint: use a large spoon to fill your pot pies, for easy and quick filling.
Substitutions
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change up this Slow Cooker Chicken pot pie with pie crust.
- Crescent Rolls – Don’t have crescent rolls on hand? Use another pie crust on top of your pot pies.
- Mixed Veggies – I like to use frozen mixed vegetable blend, but you can use canned also if you like.
- Broth – vegetable broth would taste amazing in place of the chicken broth.
Variations
Want to personalize this Slow Cooker Chicken Pot Pie recipe? Here are some of my tried and true tips for changing up this recipe.
- Cream of chicken soup – For a creamy filling, add one can of cream of chicken soup to your chicken while it is cooking.
- Celery – Do you like celery in your pot pie? Add in some fresh diced celery to your chicken while it is cooking for additional flavor.
- Lima Beans – I have a friend that loves lima beans in her pot pie. Drain one can of baby lima beans and add them in the last 30 minutes of your filling cooking, if you like the additional ingredient.
If you love recipes like this, you may also enjoy this slow cooker white chicken chili recipe.
Equipment
To make this tasty Slow Cooker Chicken Pot Pie with Crescent Rolls dinner meal, you only need three basic kitchen staples that you most likely already have on hand.
- Slow Cooker
- Medium or Small Saucepan
- Baking sheet to protect your oven – Place your filled pie crusts on a baking sheet.
Storage
Store leftover chicken pot pie in the fridge for up to 3 days. Be sure to tightly cover your leftovers with plastic wrap or foil. You can also store your chicken pot pie unbaked in the freezer for up to three months.
Tips
Looking for tips on how to make chicken pot pie with crescent rolls? Here are my best tips for you.
- Place your pie pans on a baking sheet to prevent oven spillage.
- Cut your pot pies into 6 slices each for even serving.
More Slow Cooker Recipes
Do you like Slow Cooker Recipes? Here some recipes you may also like to try
- Slow Cooker Chicken Bacon Ranch Tater Tot Casserole
- Sweet Slow Cooker Chicken Thighs
- Slow Cooker buffalo chicken meatballs
FAQ
Do you have questions about slow cooker chicken pot pie? Here are some of the most commonly asked questions about slow cooker chicken pot pie.
Reheat your leftover chicken pot pie in the oven at 350 degrees for 10 to 12 minutes. Or microwave leftovers for one to three minutes or until completely warm.
Wrap your pot pie tightly in plastic wrap, and then cover with foil. Place on a rack in the freezer and freeze for up to three months.
Absolutely, you can assemble your pot pies and then store in the fridge for up to 24 hours and then bake as directed.
Slow Cooker Chicken Pot Pie
Ready to get cooking? Remember that you can print this recipe if you would like.
Slow Cooker Chicken Pot Pie
Equipment
- Slow Cooker
Ingredients
- ⅓ cup butter
- ⅓ cup chopped yellow onion
- ⅓ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1-⅓ cup chicken broth
- ½ cup milk
- 2 boneless skinless chicken breasts
- 2 cups mixed veggies
- ¼ teaspoon celery seed
- 2 frozen deep dish pie shells
- 1 can Pillsbury Crescent Rolls
Instructions
- Enjoy!
- Gather all your ingredients.
- Coat the bottom of a 6-quart slow cooker with non stick cooking spray. Add onions, chicken breasts, mixed veggies, chicken broth, salt, pepper and celery seed into the slow cooker. Cook on high for 2-3 hours or on slow for 5-7 hours.
- After the mixture is finished, remove the chicken breast and shred using two forks. Set aside.
- Gather your roux ingredients
- Over medium heat, melt the butter. Once completely melted, add in the flour and milk. Stir until the mixture is smooth and thick.
- Add the shredded chicken and the butter mixture into the slow cooker. Cook on high for an additional 30 minutes. Remove frozen pie shells from the freezer to begin thawing.
- When the pot pie filling is complete, remove from heat and spoon into pie shells evenly. Fill up both pie shells with pot pie filling.
- Open crescent rolls and place the uncooked dough on top of the shells, covering evenly.
- Bake both chicken pot pies according to the directions on the crescent roll packaging.
- When done, remove from heat and serve immediately.
- Enjoy!
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