Creating Slow Cooker Chicken Pot Pie is straightforward if you follow these easy steps:

1. Prepare the Chicken: Place the boneless, skinless chicken in the bottom of the slow cooker.
2. Add Vegetables: Layer the diced carrots, peas, celery, diced onion, and minced garlic over the chicken.
3. Season and Add Liquid: Sprinkle thyme, rosemary, salt, and pepper over the top. Pour in the chicken broth.
4. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is tender.
5. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks.
6. Combine Ingredients: Return the shredded chicken to the slow cooker, add the heavy cream, and stir to combine.
7. Prepare the Crust: If using frozen pie crusts, follow the package instructions to thaw them. Alternatively, roll out fresh dough.
8. Top the Filling: Spoon the chicken and vegetable mixture into the crust or spread over the top of the slow cooker.
9. Bake: If using the oven, preheat to 425°F (220°C) and bake the pot pie for about 20-25 minutes until the crust is golden and flaky.
10. Serve: Allow to cool for a few minutes before serving.

These steps will ensure that your Slow Cooker Chicken Pot Pie is a savory triumph that everyone will love!