Crock Pot Chicken Pot Pie

So that title is a mouthful!  I have recently fallen in love with my Crock Pot and wanted to make an easy version of chicken pot pie so with some searching on Pinterest and Google I came up with this recipe.  

Ingredients:

2 skinless, boneless chicken breasts, cubed

1 cup frozen peas

1 cup frozen corn kernels

2 large carrots, chopped

2 celery ribs, chopped

3 medium potatoes, cubed

handful of white mushrooms, sliced

2 cans cream of chicken soup

1 cup milk (I used almondmilk)

salt and pepper to taste

fresh dill for seasoning

1 tube biscuit dough (I used crescent rolls because the biscuits were all sold out.)

I added everything to the crock pot, gave it a few stirs and let it cook on high for 4 hours.  I would stir occasionally but that's just me.  After the 4 hours, I added the crescent roll dough (2 balls per roll) right to the top of the pot pie filling and cooked another 30-40 minutes, covered.  The dough will not brown so check doneness with a fork or toothpick.  The texture is that of a dumpling and I really enjoyed it, and so did this little munchkin! 

This was actually a big hit in my house and completely customizeable, if you don't like an ingredient, just leave it out or substitute it.  I combined elements from 3 different recipes I found and I loved the fresh dill and Brian requested the mushrooms. Here are the original recipes I borrowed from: 

crock pot chicken n dumplins//slow cooker chicken pot pie soup//slow cooker chicken pot pie recipe

I hope you'll give this easy recipe a try and then let me know what you thought of it!  If you have any questions don't hesitate to ask :)

Linking up with Annie and Natalie and Vanessa.