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 ...