Slow Cooker Chicken Pot Pie

Growing up, chicken pot pie was one of my favorite meals. My mom used to buy a large frozen chicken pot pie from Sam’s Club and I remember it being so good. When I moved out on my own I didn’t have a Sam’s Club membership and my chicken pot pie days were no more and really one person does not need to eat a gigantic chicken pot pie on her own. When John and I got married I learned a few things and one was that grown men have a big appetite and two was that he grew up eating the same meals over and over again and he hated it.

Because I like cooking I decided to come up with way to mix up our meals so that we weren’t eating the same things all the time. One of the first meals I attempted was making my own chicken pot pie and it was a hit. While this meal makes a large portion for only two people, it’s great for a family or if you want leftovers.

Slow Cooker Chicken Pot Pie

3 Chicken Breasts

1 can of cream of chicken soup

1 bag of frozen mixed veggies (pick veggies that you like)

2 large potatoes diced

2 packages of refrigerated crescent rolls

Instructions:

Place everything in the slow cooker except the crescent rolls. Cook on low for 6-8 hours depending on thickness of chicken breasts. Once chicken is cooked shred chicken with a fork. Pre-heat oven to 350.  Transfer contents of crock pot to a 13 x 9 inch casserole dish. Open crescent rolls, place on top of casserole in flat layers, making sure to fill in all space. Bake casserole according to crescent roll instructions, a quick tip go with the slightly longer cooking time. Remove from oven and enjoy.

This meal went over really well with my 5-year-old, he even ate the peas and carrots but didn’t eat the crescent roll topping even though we told him its the best part! I love that this meal includes lots of veggies, even if they are covered in a sauce at least it gets kids to eat them.

Looking for more slow cooker recipes? Don’t miss my slow cooker beef vegetable soup.