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

1. Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker.
2. Add Vegetables: Sprinkle the chopped carrots, celery, onion, and peas evenly over the chicken.
3. Mix in Liquids: Pour the chicken broth and heavy cream over the vegetables and chicken.
4. Add Seasonings: Sprinkle in garlic powder, onion powder, thyme, salt, and pepper.
5. Include Potatoes: Add the diced potatoes, mixing gently to incorporate all ingredients.
6. Cook: Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender and fully cooked.
7. Shred the Chicken: In the last 30 minutes, carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine.
8. Thicken the Mixture: In a separate bowl, whisk together the flour and a small amount of the broth from the slow cooker until smooth. Stir this mixture back into the slow cooker to thicken the filling.
9. Prepare the Crust: If using refrigerated pie crusts, preheat your oven according to package instructions. Roll out the crust to fit your baking dish if making a homemade crust.
10. Bake the Top Crust: Transfer the filling to a pie dish. Lay the pie crust over the top, sealing the edges. Cut a few slits in the crust to allow steam to escape.
11. Finish in the Oven: Bake according to the pie crust package instructions or until the crust is golden brown and flaky.

Following these steps, you will have a comforting and satisfying Slow Cooker Chicken Pot Pie ready to serve.