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?
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.
| Rich and Hearty Slow Cooker Chicken Pot Pies Recipe |
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Type: Main Dish
Author:
Prep: 10 mins
Cook Time: 8 hours
Total Time: 8 hours 10 mins
Serves: 5
Ingredients
- 3 chicken breasts, boneless/skinless, diced
- 2 cups sliced baby carrots
- 1 cup sliced celery
- 1 medium onion, diced
- 1/2 teaspoon ground thyme
- 1 large can condensed cream of chicken soup + 1/3 can water
- 2 cups red skinned potatoes, diced
- 2 tubes Pillsbury (50% bigger) Buttery Crescent Rolls
Instructions
- In the slow cooker on low, combine the chicken, carrots, celery, onion, thyme, condensed soup and water. Cook on low for 5 hours.
- Add the potatoes and continue cooking on low for 2-1/2 hours.
- Fill individual ramekins with the pot pie filling.
- 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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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 :)
That sounds like a plan. :)
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.
The weaving part is a bit time consuming and totally unnecessary but I’m a sucker for pretty food. :)
Yum! That looks really delicious and the lattice top is to cute!
I love this method of cooking the filling in the slow cooker! Brilliant!
I love pot pies they are so yummy. These look so good and cute too!
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YUM! It tastes good and looks pretty! :)
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!
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.”
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.
Those are totally cute and they look really delicious!