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Home "Baked" Chicken Pot Pie




Source of Recipe


online recipe site


Recipe Introduction


Once you realize just how easy it is to make homemade chicken pot pie in your slow cooker, you'll kick yourself for not doing it sooner! Tender chicken and packed with veggies, this pot pie takes only a few minutes of hands on work for a delicious homemade dinner.




Recipe Link: https://slowcookergourmet.net/slow-cooker-chicken-pot-pie/

List of Ingredients




1 ½ pounds boneless skinless chicken thighs
16 oz frozen mixed veggies
8 oz mushrooms fresh or frozen, sliced
2 teaspoons herb and garlic seasoning
2 cups chicken broth
¼ cup heavy cream
cornstarch slurry (2 tablespoons corn starch whisked with 2 tablespoons water)
8 oz crescent roll dough refrigerated

Recipe



Add chicken and veggies to slow cooker
Sprinkle with seasonings
Stir in broth
Cover and cook on high for 3-4 hours or low for 6-8
Carefully break apart chicken into smaller chunks with a fork
Stir in cream and cornstarch slurry
Open crescent roll sheet and lay out over pie filling in casserole dish
Transfer to oven preheated to 375 degrees and bake for 10-12 minutes until golden

NOTES
if you'd like a fancier look to the finished dish, you can press together the crescent roll dough seams and then cut into strips and lay as a lattice on top
if you "bake" the crust in the casserole slow cooker, it will get cooked but won't get crispy. If you decide to do so allow 45-60 minutes for it to cook through
if using fresh veggies, you may need to extend cooking time