Slow Cooker Recipe | Rich and Hearty Slow Cooker Chicken Pot Pies

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This past week I was a total failure in planning out our meals. I don’t know if it was just the lack of ideas or my procrastination but everything I ended up cooking was just a last minute brainstorm which resulted in me abusing the slow cooker. Fortunately, Calphalon products are built to last and this one is taking a daily beating.

I had a few extra tubes of Pillsbury Crescents Rolls hanging out in the fridge and decided to put them to use for a semi-homemade chicken pot pie. They turned out rather cute don’t you think?

slow cooker individual chicken pot pies


On the outside you’ve got the buttery and flaky crescent topping and on the inside a rich, creamy and heart pot pie filling. It was a hit for the whole family and required just a few ingredients that are probably sitting in your fridge and pantry right now.

slow cooker chicken pot pie filling


Rich and Hearty Slow Cooker Chicken Pot Pies Recipe
Cook Time
Total Time
Type: Main Dish
Serves: 5
  • 3 chicken breasts, boneless/skinless, diced
  • 2 cups sliced baby carrots
  • 1 cup sliced celery
  • 1 medium onion, diced
  • ½ teaspoon ground thyme
  • 1 large can condensed cream of chicken soup + ⅓ can water
  • 2 cups red skinned potatoes, diced
  • 2 tubes Pillsbury (50% bigger) Buttery Crescent Rolls
  1. In the slow cooker on low, combine the chicken, carrots, celery, onion, thyme, condensed soup and water. Cook on low for 5 hours.
  2. Add the potatoes and continue cooking on low for 2-1/2 hours.
  3. Fill individual ramekins with the pot pie filling.
  4. Press the seems of the sheet of crescent rolls sheets together and cut each sheet into long strips. Weave the strips over the top of the ramekins and bake at 350 for 20 minutes, until golden brown.


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  1. says

    As I deeply inhale while looking at these, I can only say.. I have been craving this exact thing all week. I think I’ll make a large one, just for me and baby :)

  2. says

    I love that this starts out in the crockpot, I’m kind of addicted to mine. The top looks so pretty weaved. I was trying to figure out how you did it before reading the recipe. Totally innovative.

  3. says

    I wonder how many calories are in it. Cause I want to make this for the family but have to stick at around a 500 calorie dinner for myself. This looks sooooo damn good. Perfect for winter!

  4. says

    Last week I made chicken pot pie, and used crescent rolls as well. And this time I used heavy cream. My family said it was the best one I’ve EVER made. I got the most praise from the one that said “I don’t like pot pie.”

  5. Justin says

    First, I just want to say, I dont think anyone should comment unless they have made the actual recipe. I just made it, step for step and it turned out delicious. The only thing I did different was that I put the breasts in whole and then shredded them with 2 forks like you would for pulled pork. Also, I did not weave the pie crust. I will definitely make this again, only this time I will add a bit of salt and pepper to season it up a bit more.

  6. Kate says

    what size slow cooker did you use? does it matter? looking to make this soon, looks delicious!

  7. Kristen says

    Hi! Would it make sense to replace the celery with green beans or even peas? I am not a huge celery fan. And how large were the “large” cream of chicken cans you used? I have two 10.5 cans currently on hand. Should I use both or just one….? What do you suggest?