If you’re craving pot pie but you just don’t want to spend hours making the dough and filling, there’s now an easier way: your crock pot. You can still have fresh chicken pot pie with healthy ingredients and wonderfully-fluffy dough without all the extra effort and time.

Crock pot chicken pot pie is easy to make for the beginning crock pot-ter (Is that the right term? Crock potter?) and if you’re an expert crock potter, you can customize and add to this recipe to make it more your taste. For me, I like to add a little spice to everything. Just plain wholesome just doesn’t feel right. However, if comfy, cozy, and creamy is how you indulge in a chicken pot pie, don’t add the cayenne in the recipe.

My sister makes chicken pot pies the old fashioned way: cooking all the filling ingredients forever, making fresh dough, and cooking the dough over the pot pie filling in a ramekin. But some of us just don’t have all that time when we’re craving chicken pot pie. That’s when the slow cooker, who does all the work for us, comes in handy. All that’s necessary is prepping the ingredients and baking the pre-made dough. If you want to make fresh dough, no problem, but this recipe is tailored to a hands-off style of pot pie.

For my pot pie, I want it to taste like a full-flavored Thanksgiving with all the fixins and a little bit of heat. By using Mrs. Dash seasoning and poultry seasoning, I can emulate the same flavoring in the pot pie. I typically use both to flavor my roasted chickens and turkeys. The carrots, onion, celery, and garlic round out the flavors and add their own touch to the traditional mixture. Using the crockpot allows all of the ingredients to become soft and burst with flavor without you having to lift more than a few fingers.

The chicken and vegetables ultra tenderness is due to the low-and-slow cooking method of the crock pot. They’re still firm and have a good mouth-feel, but they are infused with all of the moisture from the broth and the seasonings. The crock pot gives them a chance to soak up as much of each as possible. No bland and boring chicken pot pie here. Although you can get extreme flavors with the old school way of making chicken pot pie, the effort required for the crock pot version is much more minimal. Better for busier folks who still want fresh food without the huge time commitment.

This recipe is one of my favorites. The filling comes out tasty, creamy, and thick and the topping is perfectly flaky and buttery. To me, a pot pie with watery filling is basically just soup in a bread bowl. It’s only pot pie if it’s thick like chicken and dumplings and the topping is like a croissant.

This crock pot chicken pot pie recipe has you making the filling in the crock pot then easily baking the Pillsbury crescent rolls separately. When I make my toppings with the crescents, I like to leave them in a rectangular shape. This allows me to top the pot pie with it and dent the middle to eat it with each bite. The rectangular topper hovers above the pot pie to stay un-soggy and allow me to break off little pieces for dipping. I would rather my topping stay crunchy rather than get soggy like a round topper. If you prefer to have a round topper, cut the dough into a circle before baking. You can also bake the toppers then break them into pieces to form a round top.

When you want a dish that will make you feel full and warm without having to spend tons of time to make it, make this recipe and you’ll be drowning in heavenly chicken pot pie in no time. 

Slow Cooker Chicken Pot Pie
Serves 4
Creamy and comforting chicken pot pie with a kick
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Prep Time
30 min
Cook Time
4 hr 30 min
Total Time
5 hr
Prep Time
30 min
Cook Time
4 hr 30 min
Total Time
5 hr
Ingredients
  1. • 4 boneless skinless chicken breasts, cubed
  2. • ¾ cup chopped celery
  3. • 3 medium –sized carrots chopped into coins
  4. • 1 medium-sized onion diced
  5. • 2 cans of low fat cream of chicken soup
  6. • ¼ TS (Teaspoon) celery seed
  7. • ½ TS poultry seasoning
  8. • 1 TS black pepper
  9. • 2 TB (Tablespoons) minced garlic
  10. • 1-2 TB Mrs. Dash salt-free original seasoning blend (If 1 TB isn’t enough seasoning, you can easily add another at any point in the recipe.)
  11. • 1 TS cayenne pepper (I LOVE spicy so I like to add a little heat to my food. If you want a more typical potpie, you don’t have to add the cayenne.)
  12. • 1 bag (12 oz) frozen mixed veggies
  13. • 1 can Pillsbury crescent rolls
For the pot pie filling
  1. Cut off any excess fat from the chicken breasts.
  2. Cube the chicken breasts into 1 inch cubes and add them to a large bowl.
  3. Chop the celery, carrots, and onion and add them to the large bowl with the cubed chicken.
  4. Add all ingredients in the large bowl to the slow cooker except frozen veggies and Pillsbury Crescents.
  5. Add the celery seed, poultry seasoning, black pepper, minced garlic, Mrs. Dash seasoning, and cayenne pepper to the slow cooker.
  6. Pour the cans of soup into the slow cooker.
  7. Stir the mixture until all ingredients are incorporated.
  8. Set the slow cooker on low and cook for 4 hours.
  9. After the 4 hours have completed, add frozen veggies and cook for 30 more minutes.
For the crescent roll topper
  1. While your slow cooker is cooking the frozen veggies, start preparing your Pillsbury crescent rolls.
  2. Get a large baking pan and cover it in tinfoil (I love using tinfoil when baking because it means less clean up later.)
  3. Spray the tinfoil with cooking spray.
  4. Break open the crescent rolls packaging and unroll the dough.
  5. Separate the dough into 4, 2-piece sections (Each section will have 2 normal crescent rolls so that there are 4 total tops, one for each pot pie. You should have 4 rectangles of dough.)
  6. Pinch the perforations in the dough shut so that you have complete rectangles that won’t fall apart (see pictures).
  7. Bake the rolls for 13-20 minutes until they are golden brown. Remove them from the oven when they have reached your desired crispiness.
  8. By the time the crescent toppers are done, the slow cooker should be done cooking.
  9. Ladle some of the chicken pot pie mixture into a bowl and top with the crescent roll rectangle.
Notes
  1. If you don't want a little kick in your pot pie, don't add the cayenne
  2. I like to keep my crescent roll topper as a rectangle because I can then move it in piece by piece so the whole thing doesn’t get soggy and I can get a bit of crescent with each spoonful. You can break off pieces of the crescent to make a round topper if you would like or cut the dough before baking to make a round topper.
So Good Blog http://www.sogoodblog.com/
 

Crock pot chicken pot pie cubed chicken

Crock pot chicken pot pie chicken, carrots, celery

Crock pot chicken pot pie chicken, carrots, celery, onion

Crock pot chicken pot pie mixture in crock pot

Crock pot chicken pot pie mixture with seasoning

Crock pot chicken pot pie mixture with soup added

Crock pot chicken pot pie all ingredients mixed

Crock Pot Chicken Pot Pie after veggies added

Crock pot chicken pot pie crescent rolls

Crock pot chicken pot pie crescent rectangles

Crock pot chicken pot pie crescent rectangles perforations pinched

Crock pot chicken pot pie perforations pinched closed up

Crock pot chicken pot pie crescents baked 

Crock pot chicken pot pie single baked crescent

Crock pot chicken pot pie after frozen veggies added and cooked

Crock pot chicken pot pie final product with rectangle topper

Crock pot chicken pot pie final product with pieces of topper

Summary
Recipe Name
Crock Pot Chicken Pot Pie
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Preparation Time
Cook Time
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Average Rating
5 Based on 1 Review(s)
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I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast.

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