use your slow cooker to make a creamy chick’n pot pie filling! topped with crescent roll swirls for an easier version of chick’n pot pie. this slow cooker chick’n pot is completely vegan and sure to be a dinner staple in your house!
I remember when I was growing up and my mom used to make chicken pot pie. It always made the house smell cozy and it was pure comfort. This slow cooker chick’n pot pie creates all the feelings of nostalgia but without a lot of the work and it is of course fully vegan! This recipe is so easy to make and perfect for cold days.
Why This Works
I was nervous that this recipe wouldn’t work. I thought maybe the slow cooker would not work for this but it came out perfectly. To thicken this recipe you need to mix flour and water together ahead of time. This helps the filling to thicken up and not become clumpy. You also add in a few tablespoons of vegan butter which helps to add richness.
Vegan Chick’n
For this recipe I used vegan chick’n pieces from Like Meat. There are plenty of companies that make vegan chick’n but you just want to make sure you use one that isn’t breaded like the one from Sweet Earth, Daring Meat, or Tofurky. I would suggest using one that isn’t frozen, if it does come frozen thaw it ahead of time.
Crescent Rolls
Pillsbury crescent rolls are accidentally vegan! They are perfect to use here. While I do love a traditional pot pie. This recipe is so good because the crescent rolls start to absorb the pot pie filling. You will cut one crescent roll triangle in half, roll it up, and then cut that in half. They are baked first individually on their own.
More Slow Cooker Recipes
Slow Cooker Chick’n Pot Pie FAQ
- Do I have to use vegan chick’n? If you prefer to swap it for beans like chickpeas or lentils that would be delicious. You can also use a vegan beef for beef pot pie, or vegan turkey for turkey pot pie.
- I don’t have a slow cooker, can I still make this? Sure, you can just bake it in the oven instead. I would put the filling in a casserole dish bake at 350°F for 20 to 30 minutes and then add the crescent rolls and bake for another 10 to 12 minutes, until they are cooked.
- How long does this last in the fridge? For up to 3 to 4 days.
- Best way to reheat? You can microwave or pop in an oven/air fryer.
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Slow Cooker Chick’n Pot Pie
Ingredients
- 3 tablespoons (22g) all purpose flour
- 3 tablespoons (45g) water
- 7 ounces (196g) vegan chick’n
- ⅔ cup (89g) frozen peas
- ⅔ cup (85g) frozen corn
- 2 celery ribs chopped (about 2.8 ounces/80g)
- 2 carrots chopped (about 3.2 ounces/94g)
- 3 tablespoons (33g) vegan butter
- 1 cup (240ml) nondairy milk
- ½ cup (120ml) water
- ⅓ sweet onion chopped (about 2.5 ounces/75g)
- 2 small garlic cloves chopped (about .2 ounces/6g)
- 2 leaves fresh sage
- 2 to 3 sprigs fresh thyme
- Salt and pepper to taste
- 1 pack of crescent rolls
Instructions
- Into a small bowl whisk the flour and water until smooth.
- Into slow cooker add mixed flour and water, along with ingredients from vegan chick’n to fresh thyme. Stir all together.
- Cook on high for 3 hours and 45 mins.
- In the last 45 mins of cooking preheat oven o 350°F (176°C).
- Remove crescent rolls from package and cut each precut crescent roll in half. Roll up to make a smaller crescent roll. Then cut in half. This will result in 32 mini half swirls.
- Bake in oven for 8 to 9 minutes until bottom is lightly browned.
- When the slow cooker is done mix and give it a taste. Add more salt and pepper if desired.
- Transfer into an oven safe dish. Top with crescent roll swirls and bake for another 5 minutes.
- Garnish with more fresh thyme and rosemary if desired and enjoy.
Video
Notes
- Vegan chick’n used was from Like Meat
- Nondairy milk used is Ripple
- Vegan butter used is Earth Balance
- Crescent rolls are Pillsbury
- My Crockpot
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Oh my goodness this was SO delicious and comforting. It has immediately made its way into my rotation of cold weather recipes 🙂
awww yay so so happy you enjoyed it Alyssa! thank you for leaving a comment/review xoxo
I have been making a plant based chicken pot pie in a pastry crust, but I like your idea of topping with the rolls since I’m not fond of crust. I’ll give this a try! When I started thinking about the chicken and corn in your recipe, it also made me wonder if you could come up with a plant based recipe for Brunswick stew. I don’t have any idea what you might use instead of pork. Do you think you could create a recipe for it?
Hi,I hope you enjoy when you give this a try! I have no idea what a Brunswick stew is haha! So, I am probably not the best person to ask for a recipe for that, sorry! But here is one from Mississippi Vegan that you may like https://www.mississippivegan.com/vegan-brunswick-stew
We made this recipe but tweaked it to cook on stovetop due to time constraints. It was very good and very filling. We have made several recipes from this website each one was fantastic! I have shared them with my two siblings. They loved the recipes too.
hi Jenna! I am so glad to hear this thank you so much!! <3
i ate this dish at a dinner party. full disclosure, i did not make it myself, but was compelled to come here to review it anyway. if you’re looking for something that tastes vegan, this is not it. it must have been the vegan butter in there that really had me believing this was made with some sort of broth. i don’t know if it was the pleasant company, the nice ambience, or simply just this recipe, but the meal was highly enjoyable. five stars. (also note that the recipe was doubled and made without onions)
i ate this dish at a dinner party. full disclosure, i did not make it myself, but was compelled to come here to review it anyway. if you’re looking for something that tastes vegan, this is not it. it must have been the vegan butter in there that really had me believing this was made with some sort of broth. i don’t know if it was the pleasant company, the nice ambience, or simply just this recipe, but the meal was highly enjoyable. five stars. (also note that the recipe was doubled and made with no onions)
i ate this dish at a dinner party. full disclosure, i did not make it myself, but was compelled to come here to review it anyway. if you’re looking for something that tastes vegan, this is not it. it must have been the vegan butter in there that really had me believing this was made with some sort of broth. i don’t know if it was the pleasant company, the nice ambience, or simply just this recipe, but the meal was highly enjoyable. five stars. (also note that the recipe was doubled and made with no onions)
hi Ariel!! oh wow I am so glad you enjoyed it thank you for coming to leave a comment. It makes me so happy to hear it was enjoyed at the dinner party. thank you for leaving a comment/review!!
My girlfriend and I hosted this dinner party and I cooked the dish!
I can say for certain that it was the recipe, not the company or ambience, that made meal dish so enjoyable. Don’t get me wrong, the company and ambience were both exceptional, but the meal would have been exquisite regardless. And I have proof! I ate the leftovers the next day and it was just as good.
As Ariel said, I removed the onions as they don’t agree with me and it didn’t taste like anything was missing. The chick’n used a as Daring which was pretty good, just a touch on the chewy side, so I’ll try a different chick’n next time if I go vegan again. But I’m thinking I’ll make this with real deal turkey next week for TG!!!
Thank you Francesca for a tremendous recipe!
hi Jon!! oh wow I am so so glad you guys made it for a dinner party so fun!!! that makes me so happy to hear it was enjoyed by all. Thank you so much for making my recipe a part of a great night.You are welcome!
I also attended this dinner party! I think it’s safe to say that my experience with food has forever changed! I have been toying with the idea of going vegan for some time now. I realize that for my whole life I have been living in denial of the completely devastating conditions we impose on animals at massive scales. This meal pushed me over the edge. It showed me that it IS possible to live a vegan lifestyle and still take pleasure in the art of cooking and eating. I’m proud to say I’ve made the full conversion to veganism now. Thanks to this dish!
hi Julia!! ohhh yay! i am so happy to hear this and so glad this meal helped you to make that transition. thank you so much for coming here and leaving a comment!!