Creating the Slow Cooker Chicken Pot Pie is incredibly simple with these easy-to-follow steps:

1. Prepare the Chicken: Place the boneless chicken thighs or breasts at the bottom of the slow cooker.
2. Add Vegetables: Pour in the frozen mixed vegetables and diced onions over the chicken.
3. Mix Seasonings: In a bowl, combine minced garlic, dried thyme, dried rosemary, salt, and pepper, and sprinkle this mixture over the vegetables.
4. Create the Sauce: In another bowl, whisk together chicken broth, milk (or heavy cream), flour, and Worcestershire sauce until smooth.
5. Combine in the Slow Cooker: Pour the sauce mixture over the chicken and vegetables in the slow cooker.
6. Set the Slow Cooker: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.
7. Shred the Chicken: After cooking, use two forks to shred the chicken in the slow cooker.
8. Prepare Pie Crust: While the chicken is shredding, preheat your oven to 425°F (220°C). Roll out the pie crusts and fit one into a pie plate (if using).
9. Add Filling: Spoon the chicken and vegetable mixture into the crust-lined pie plate.
10. Top with Second Crust: Cover with the second pie crust. Cut slits in the top for steam to escape and seal the edges.
11. Bake: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
12. Garnish: Allow to rest for a few minutes, then garnish with fresh parsley before serving.

With these simple steps, you’ll create a delicious meal that’s comforting and satisfying.