Slow Cooker Pot Pie

It was a cold and crappy day. I didn’t really feel like cooking much, so I threw all of the ingredients for pot pie into the slow cooker and let it go for 6 hours. Into pie pans, topped with dough, and a few minutes later… bingo! Slow cooker pot pie! Yummy and creamy and with just a little bit of that crunchy crust that I think is pretty much required by law.
Slow Cooker Pot PieThere’s nothing fancy about this dish. It takes minimal time to throw together, and it makes a nice big batch. Great on a cold day. Perfectly good on a warm day.

Also try my slow cooker beef stroganoff.

Slow Cooker Pot Pie

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8 -10 servings
Author Mike


  • 3 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 23 ounce can condensed cream of chicken soup
  • 1 cup milk
  • 4 medium potatoes peeled, cut into bite-sized pieces
  • 1 small onion diced
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 10 ounce bag frozen peas and carrots
  • 2 7 ounce packages crescent dinner roll dough


  • Place the chicken, soup, milk, potatoes, onion and the seasonings into your slow cooker.
  • Stir to combine, cover and cook on low for 6 hours, stirring occasionally.
  • Preheat oven to 350 F (or per the crescent dough package instructions).
  • Add the peas and carrots. Stir and cook another 10 minutes.
  • Divide chicken mixture between two pie plates.
  • Open the dough packages and pinch the seams to form two large rectangular pieces of dough.
  • Place dough on top of pie plates. Trim edges.
  • Bake per package instructions until golden brown and crispy.

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