Cooking Time:6 hours
Ingredients3 - 4 boneless chicken breasts
2 (10 oz.) cans condensed cream of chicken soup
1 c. milk
4 medium potatoes
1 (10 oz.) package frozen peas and carrots
1 small onion, diced
italian seasoning mix
2 (7 oz.) Rolls, Crescent packages Pillsbury Refrigerated Rolls
Slow Cooker Chicken Pot Pie is definitely a comfort food for those cold days! Have made these for guests and they loved them! Great to prepare and crock the day before, heat and fill your individual bowls and top with crust so it is ready for your family and/or guests.
- Combine chicken, soup, milk, potatoes, onions and spices in slow cooker.
- Cover. Cook on Low for 6 Hours.
- Add package of peas and carrots- cook for 10 minutes longer.
- Transfer to pie plate, or individual crocks.
- Cover with crescent rolls.
- Bake according to crescent roll’s package.
Optional: Can use Turkey, Beef or Pork too!
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I’m hoping that the calorie count is for the entire recipe and not per serving…can you clarify that?
Hi Peggy… I did verify the calorie count, and it was not correct, so it is correct now. Thank you for the notification, so sorry for the inconvenience. Happy Crocking!
How did you get the dough so pretty if it calls for crescent rolls?
Emily, I worked the crescent dough, to take the picture, knowing I would be posting the picture on my site. 🙂
How much paprika, garlic and peppe??? Thanks
Julia, you should sprinkle to taste! If you don’t like a lot of paprika you would sprinkle lightly, the same with garlic and pepper. I would start with 1-2 tsp, and if you want a little more, you should add a little more. Hope this helps. Everyone likes these dishes with a different degree of seasoning. Happy Crocking!