Crockpot Chicken Pot Pie



A comforting and easy-to-make chicken pot pie cooked slowly in a crockpot, with a flaky crescent roll crust baked to perfection.

Ingredients:
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 cup frozen mixed vegetables
  • 1 can 10
  • 5 oz condensed cream of chicken soup
  • 1 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 can 8 oz refrigerated crescent rolls

Instructions:

In a slow cooker, combine cubed chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, black pepper, and salt

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender

Preheat oven to 375F 190C

Transfer the cooked mixture from the slow cooker to a baking dish

Unroll crescent rolls and place them over the top of the chicken mixture to form a crust

Bake in the preheated oven for 15-20 minutes, or until the crescent rolls are golden brown and cooked through

Serve hot and enjoy!


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