So, picture this: it’s raining cats and dogs outside, the kind that makes you want to stay in fuzzy socks and eat something that just hugs you from the inside out. That’s exactly the mood I was in last Thursday when I dusted off my slow cooker and decided it was high time for chicken pot pie again—the hands-off kind that saves your sanity on bonkers days. (Full disclosure, I started it at what some might call ‘not quite morning’ because, well, time got away from me. Again.) My youngest always asks if I’m making “pie soup,” which honestly, is not the worst name for it!
Why You’ll Love This One, Promise
I make this whenever I have, let’s say, grand plans for a pie crust but no patience for, oh, kneading or rolling out dough. My family loses their minds for it when the biscuit topping is extra golden (or slightly burnt—the smoke alarm is my sous-chef sometimes). This recipe is an absolute savior on nights where the idea of standing by the stove just seems… ambitious. Seriously, if you’ve got leftover roast chicken? Perfect. If not, uncooked works fine, too. And you can toss everything in and walk away, which is helpful if, like me, your mind flits from laundry to group texts to that weird noise the fridge started making last week.
Ingredients (Swaps Welcome!)
- About 4 chicken breasts (or thighs—more flavor! Or sometimes I snag one of those rotisserie chickens from the shop when I’m in a mad rush)
- 2 cups frozen mixed veggies (my grandmother unfailingly used corn and peas; I throw in green beans or whatever’s hanging out in my freezer. Fresh carrots go in if I remember)
- 1 onion, diced—or just leave it chunky, no judgment
- 3 cups chicken broth (if I’m low, I use half broth, half water. Honestly, it’s still good)
- 2 cans cream of chicken soup (or mushroom if that’s all you’ve got. Heck, tomato once—bit weird, but not bad)
- 1/2 teaspoon black pepper (I usually toss in a random “pinch,” truth be told)
- 1 teaspoon dried thyme (not essential, but a “nice to have” as my aunt says)
- 1 package of refrigerated biscuit dough (if I’m feeling fancy, I might make a quick drop biscuit dough, but—truth?—Pillsbury works like a charm)
- Optional: 2 garlic cloves, minced (I sometimes skip this and nobody complains, except maybe me)
- Salt to taste
How I Actually Make It (With a Few Shortcuts)
- Spray your slow cooker with nonstick spray or rub it with a little butter—though, I skip this sometimes when I’m feeling lazy and pay for it during clean-up. Layer chicken (raw or cooked) on the bottom.
- Toss in the frozen veggies and onion. This is where I usually sneak a few extra carrots (my sneaky veg game is strong, if haphazard).
- Pour over the broth and both cans of soup. Give everything a half-hearted stir (it’ll look weird and lumpy at this point, but trust the process). Sprinkle in seasoning.
- Pop the lid on, set to low for 7-8 hours or high for about 4. Go about your day. Check occasionally, or don’t—it’s forgiving. If you remember, shred or chunk the chicken about halfway through, right in the pot. Actually, I often forget this and just break it up before serving.
- About 1 hour before you’re hopping on the dinner train, cut the biscuit dough into quarters, then plop them on top of the hot mixture. Push ’em down a little—the tops’ll puff up nicely. (Don’t worry, they might look kinda raw for a while. They sort themselves out by the end. On second thought, sometimes they absorb a bit too much liquid, but I kinda like the dumpling vibe!)
- When the biscuits are golden and the inside is bubbling, it’s done! Might be a bit runnier than classic pot pie—think cozy stew with a biscuit hat.
Notes From the Trenches
- Avoid the overzealous stirring urge—those biscuits need to mostly sit on top, not sink under. (More biscuit sog than biscuit glory if you do.)
- I think it’s even better the next day, assuming it lasts that long.
- Low-sodium broth is your friend, especially if your canned soup is on the salty side. Learned this the hard way. Whoops.
Variations I’ve Toyed With (and One Flop)
- Turkey instead of chicken right after Thanksgiving—excellent choice, actually.
- Mushroom haters: swap for celery or just use more onion. Or both! No rules.
- Tried adding cooked bacon pieces once—tasted great, made everything weirdly greasy. Not a repeat offender.
- Veggie version: skip the chicken, double the beans, and use cream of celery soup. It’s not bad, but honestly, I miss the chicken flavor.
Equipment Chat (No Slow Cooker? No Worries!)
I use my 6-quart slow cooker—it’s seen better days, but still chugs along like a champ. No slow cooker? Do it on the stovetop over low heat, or the oven at 325°F in a Dutch oven (just cover with foil for the biscuit part). Not quite as hands-off, but not a disaster either.
Stashing the Leftovers (If Any)
Keep leftovers in an airtight container in the fridge. It probably keeps for up to 3 days, but—I mean, honestly, this rarely makes it past breakfast at my place! Reheat gently in the microwave or stovetop, biscuits and all.
How I Serve It (Memory Lane Mode)
We do this in big soup bowls with a splash of hot sauce, plus whatever random salad fixings I can find. My mom always made sure there was a jar of pickles on the table, so now I do, too—even if nobody actually eats them. It’s just tradition.
Lessons Learned (AKA My Pro Tips)
- Don’t rush the biscuit step—I once tried cranking the slow cooker to high and ended up with the softest, doughiest tops ever. Unpleasant.
- If it seems thin, just leave the lid off for 20 minutes. Thickens up nicely, but you might forget and over-thicken (been there…)
- Don’t stress about exact veggie amounts. A handful here, a cup there—nobody will know, and it’s always good.
Things Folks Have Asked Me (And My Real Answers)
- Can I use rotisserie chicken?
- Absolutely (and, actually, makes it faster to get to the biscuit part). Just skip the initial hours, really.
- Is it okay if my biscuits stay a little gummy underneath?
- More than fine! My partner calls it “pot pie dumplings” and would honestly ban crispy tops if he could.
- Do I have to use canned soup?
- Look, homemade is great if you’ve got energy for it. But honestly? The canned stuff is a lifesaver—no judgment here.
- How do I know when it’s ready?
- For me, once the house smells like chicken pot pie and the biscuits are golden—call everyone for dinner. Or just tuck in yourself; I won’t tell!
- Can you freeze leftovers?
- I don’t (the biscuits get a bit odd when thawed), but some folks do. The filling, at least, freezes like a dream. Biscuits are more finicky.
That’s my rambling guide to pot pie heaven, crock pot style. It’s never identical twice, which, frankly, is half the charm, right? If you try it and something funny happens—or you just nail it—shoot me a message. I love a good kitchen story, especially the messier ones.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, diced
- 2 cups low-sodium chicken broth
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 can refrigerated biscuit dough
Instructions
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1Place the chicken breasts in the bottom of the crock pot.
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2Add the frozen mixed vegetables and diced onion over the chicken.
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3In a bowl, whisk together the chicken broth, cream of chicken soup, dried thyme, and black pepper. Pour this mixture over the chicken and vegetables.
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4Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
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5Shred the chicken inside the crock pot and stir everything to combine.
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6About 30 minutes before serving, place pieces of biscuit dough on top of the mixture. Cover and cook until the biscuits are fluffy and cooked through.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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