Description
A comforting, creamy chicken pot pie casserole made in a slow cooker with tender chicken, veggies, and a golden crescent roll crust. Effortless weeknight meal with rich flavor and zero kitchen stress.
Ingredients
3 boneless chicken breasts
1 cup frozen peas and carrots
1 cup diced potatoes
1 small onion, chopped
2 cloves garlic, minced
2 cups chicken broth
2 tbsp butter or oil
2 tbsp all-purpose flour
1 cup milk or non-dairy creamer
Salt and pepper to taste
1 tsp dried thyme
1 roll crescent dough sheets
Instructions
Combine chicken, vegetables, onion, garlic, broth, thyme, salt, and pepper in the slow cooker.
In a bowl, mix melted butter/oil, flour, milk, and remaining seasoning. Pour over chicken mixture.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Top with crescent dough sheets, fold them into the dish edges, and bake at 375°F (190°C) for 15-20 minutes until golden.
Notes
Substitute chicken thighs for richer flavor
Use olive oil instead of butter for a lighter version
Top with a beaten egg per serving for extra protein
Storage: refrigerate leftovers for up to 3 days
- Prep Time: 15
- Cook Time: 480
- Category: chicken
- Method: Slow Cooking + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg