A comforting and hearty chicken pot pie made effortlessly in a slow cooker, topped with a flaky crust.
Place the boneless chicken breasts, milk, peeled potatoes, chopped onion, minced garlic, ground black pepper, and smoked paprika into the slow cooker.
Cut the potatoes into even pieces to ensure they cook uniformly.
Set the slow cooker to low and cook the mixture for 6 hours until the chicken is tender and the potatoes are soft.
Stir occasionally if possible to prevent sticking.
Add the frozen peas and carrots to the slow cooker and cook for an additional 10 minutes.
Ensure the vegetables are evenly distributed for consistent flavor.
Transfer the mixture from the slow cooker to a pie plate.
Use a slotted spoon to avoid excess liquid.
Cover the filling with the refrigerated crescent roll dough, sealing the edges.
Pinch the edges of the dough to create a decorative seal.
Bake the pie in the oven according to the crescent roll package instructions until the crust is golden brown.
Place the pie plate on a baking sheet to catch any drips.
Serve the pot pie warm and enjoy!
Garnish with fresh parsley for a pop of color.
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