Description
A hearty Crockpot Chicken Pot Pie Casserole served in a bowl, topped with golden biscuits and garnished with fresh herbs. Comfort food at its best.
Ingredients
– 1 lb (450 g) boneless, skinless chicken breasts
– 1 can (10.5 oz) cream of chicken soup
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 cup chicken broth
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 can (8 oz) refrigerated crescent roll dough
Instructions
Prepare the chicken:Place the chicken breasts in the crockpot. Season with onion powder, garlic powder, thyme, salt, and pepper.
Add the soup and broth:Pour the cream of chicken soup and chicken broth over the chicken. Add the frozen mixed vegetables and stir to combine.
Cook the mixture:Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the chicken:Once cooked, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir everything together.
Add the crescent rolls:Preheat the oven to 375°F (190°C). Unroll the crescent roll dough and cut it into pieces. Place the pieces on top of the chicken mixture in the crockpot.
Bake:Transfer the crockpot insert to the oven (if oven-safe) or place the mixture in a baking dish. Bake for 15-20 minutes, until the crescent rolls are golden brown.
Serve:Scoop the casserole into bowls and enjoy your delicious chicken pot pie casserole! 
