Crock Pot Chicken Pot Pie With Crescent Rolls
Chicken pot pie is a classic comfort food that many of us enjoy. But making it from scratch can be time-consuming and require a lot of effort. That's where a crockpot comes in handy!
Ingredients:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1/2 onion, diced
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 can crescent rolls
Instructions:
- In a crockpot, add the chicken, cream of chicken soup, mixed vegetables, onion, chicken broth, garlic powder, salt, black pepper, thyme, and rosemary. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Preheat your oven to 375°F.
- Roll out the crescent rolls and lay them on top of the chicken mixture in the crockpot, overlapping slightly to cover the entire surface.
- Bake in the oven for 10-12 minutes, or until the crescent rolls are golden brown and cooked through.
- Serve hot and enjoy!
This recipe is perfect for those busy days when you don't have a lot of time to spend in the kitchen. Simply throw all the ingredients into the crockpot in the morning and let it cook all day. The result is a delicious and hearty chicken pot pie that your whole family will love.
Variations:
If you want to mix things up, here are a few variations you can try:
- Use a can of cream of mushroom soup instead of cream of chicken for a different flavor.
- Swap out the mixed vegetables for your favorite vegetables, such as peas, carrots, or green beans.
- Add some shredded cheese on top of the crescent rolls before baking for a cheesy twist.
Whatever variation you choose, this crockpot chicken pot pie with crescent rolls is sure to become a new family favorite. It's easy to make, delicious, and perfect for those cold winter days when you need a warm and comforting meal.
