Crock Pot Chicken Pot Pie

by sunshine on April 12, 2010

Nothin’ beats some great pot pie!  It’s always been one of my favorite comfort foods.  This is a super easy recipe that only takes a few extra minutes to finish before it’s ready to serve.

Crock Pot Chicken Pot Pie

Printable Version: Crock Pot Chicken Pot Pie


3-4 uncooked boneless skinless chicken breasts, thawed and cubed
2-3 cans of cream of chicken soup
1 cup of milk
4 medium potatoes, diced
1 small bag or box of frozen peas and carrots
1 small onion, diced
Season All Spice (or whatever your heart desires)
2 packages of Pillsbury Crescent rolls

In a crock pot add Chicken breast, soup, milk, potatoes, onion and all spices. Cook on low for about 6 hrs. Then stir in a bag of carrots and peas to the crock pot; cook for about 10 minutes. Transfer to a pie plate or other oven-safe dish. Unroll Crescent rolls and place on top of the pie. Does not have to be pretty just as long as it covers the dish. Bake in oven according to crescent roll package.

{ 5 comments… read them below or add one }

rich December 19, 2010 at 1:52 pm

I added 1 can cream o chicken, 1 can cream o celery and 1 can cream o mushroom. Instead of three cream o chicken.

We will see how it comes out!


Pat March 5, 2011 at 9:02 pm

Rich, I think that's a great idea! But do tell. How'd it go?


kellie April 5, 2011 at 10:10 pm

whenever i make chicken pot pie, I always use one can cream of chicken, half can cream of mushroom and half can cream of potato and my pies always have a wonderful flavor.


linda January 11, 2013 at 6:45 pm

I love chicken pot pie and will try this next week. However we are not fond of peas. I save the thick ends of broccoli and cauliflower to use in soups etc so will cube these and add to the "pot" with the carrots. Thanks for a great recipe!


kat August 17, 2013 at 5:20 pm

turned out way too watery


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