1. Heat olive oil in a large pan on medium-high heat.
2. Once hot, add the celery, carrot, onion, garlic, half the salt, and half the pepper, sautéing for 2 to 3 minutes.
3. Once the vegetables are tender, place raw chicken on the bottom of the crock pot, then sprinkle with the remaining salt and pepper, then add the cooked vegetables, parsley, basil, rosemary, potatoes, and chicken broth.
4. Cover the full crock pot and set it to cook on low for 6 hours.
5. Once the time is up, remove the chicken from the crock pot, and shred it on a cutting board.
6. Remove some of the potatoes and broth from the crock pot and place them in a blender, along with the milk, blending until smooth.
7. Once the chicken and shredded and the potato are blended, add them back to the crock pot, stir everything together.
8. Once everything is combined, serve the pot pie mixture in bowls, garnish with any leftover parsley, serve, and enjoy!
