Name: Crock Pot Chicken Pot Pie
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 2 cups frozen mixed vegetables; 1 medium onion, diced; 3 medium potatoes, peeled and diced; 2 cans (10.5 oz each) cream of chicken soup; 1 cup low-sodium chicken broth; 1 tsp dried thyme; 1/2 tsp black pepper; 1 tsp garlic powder; 1 can (16 oz) refrigerated biscuit dough

Okay, Let Me Tell You About This Crock Pot Chicken Pot Pie

You know that meal you pull out when it’s raining sideways and you just want something straightforward? For me, that’s this Crock Pot Chicken Pot Pie. I got hooked years ago while looking after my younger cousins during a blizzard. (They still say it was worth surviving on board games if they got another bowl, ha!) And every time I make it, even if I manage to burn the edges a bit—don’t even ask—someone always asks for seconds. Let’s just say, if you can handle a can opener and chop a carrot, you’ve basically got this in the bag.

Why I Always Make This—Even When I’m Worn Out

I make this when it’s been a long old week and the idea of washing a billion pans gives me the shivers. My family goes nuts for it, especially my sister who claims she “can taste the love” (though I suspect it’s just extra thyme). Honestly, some days I’d rather pretend the veggies are optional, but my conscience (and my mum’s voice in my head) always wins. If you ever struggle with gravy lumps—join the club—I just tell everyone it’s “rustic.” Works every time!

Stuff You’ll Need (Feel Free to Improvise)

2-3 boneless, skinless Chicken breasts (thighs work a treat too; grandma swore by them, but any chicken really—you do you)
1 onion, chopped (or just use half a bag of frozen if you’re a bit over it)
2-3 carrots, sliced (Or, honestly, those pre-shredded ones in the bag are fine—I’ve been there)
3 stalks celery, chopped—I skip this sometimes and nobody complains
2 cloves garlic, minced (garlic powder in a pinch, but fresh is best)
1 can cream of chicken soup (or mushroom if that’s what you’ve got; I accidentally bought cream of celery once, and it was fine, not my best work though)
2 cups chicken broth (sometimes, if running low, I just use water and chicken bouillon cubes—don’t tell the food snobs)
1 cup frozen peas (handful, more or less, whatever you like)
1 tsp dried thyme (or a little more if you want, I never measure it exact)
1 tsp dried parsley (totally optional)
Salt and pepper, to taste (taste often—seriously)
1 can refrigerated biscuits, for topping (I sometimes hack up slices of sandwich bread and toast them if there are no biscuits—don’t judge, it works)

How I Throw It Together—Read This Before You Start

First, toss your chicken (whole is fine, saves chopping), onion, carrots, celery, and garlic into the crock pot. Just dump it all in. Don’t fuss.
Pour over the cream of chicken soup and chicken broth. Sprinkle in your thyme and parsley and give it a quick (lazy) stir. You’ll be thinking, “Is this too soupy?” Later, it thickens up. If not—just pretend you like it that way.
Cover. Walk away. Set to low for 6-7 hours (the longer, the better, I suppose). Or high for 3-4 if you’re impatient, which is me most days.
About 30 minutes before you’re ready to eat, fish out the chicken with tongs, shred it on a plate with two forks (or scissors—seriously), and plop it back in. Add the peas now—no point putting them in earlier unless you like them mushy. (This is the bit where I sneak a taste. Every time.)
Pop the biscuits in the oven as per package instructions (I’ve burned at least one batch, so keep an eye). I usually let the kids do this part; they feel important, and I get five minutes of quiet.
Ladle the thick, hearty stew into bowls, top each with a golden biscuit, and pretend you “planned” it all along.

A Few Notes (That Might Save You Trouble)

Turns out if you try to add the biscuits into the crock pot itself, you get gloppy dough. Only made that mistake twice, so now I just bake ‘em separately.
This actually freezes pretty well—but you’ve got to let it cool first (which I can never quite wait for, so yes, once I had chicken soup icicles, not recommended).
If you don’t have celery or hate chopping it, just skip it—add extra carrots; life’s too short to stress it.

I’ve Tried These Variations (But Not All Were Winners)

Canned corn instead of peas. Pretty sweet, actually. Not bad if you’re in the mood for it.
An attempt with leftover turkey—the flavor’s all right, bit more gamey, but that’s what lots of black pepper is for.
Once tried adding mushrooms. They went weird and slimy for me, so—on second thought—skip those unless you’re a fungus fan.

My Usual Gear (No Crock Pot? Don’t Panic)

Crock Pot (Slow Cooker). Mine’s ancient and missing a knob, works fine. No slow cooker? I did this in a heavy-bottomed Dutch oven, super low and covered. It’s doable, just check more often.
Cutting board and a sharpish knife. Or your favorite veg chopper thing.
A couple of forks for shredding chicken or scissors if you’re lazy like me.

How Long It Keeps (Not That It Ever Lasts)

They say you can keep it in the fridge for up to 3 days, but honestly, in my house it never sees day two. Biscuits can go a bit soggy, so keep them separate if you’re storing leftovers. Freezes alright, but take out the biscuits first—found that out the hard way!

How I Like to Serve It (You Might Laugh)

I serve this straight out of the pot, mess and all, with a heap of black pepper and—don’t @ me—a splash of hot sauce. My aunt swears by a side salad; my cousin insists on extra biscuits. (Honestly, I think he just wants an excuse for more carbs.)

A Few Pro Tips (Learned the Hard Way)

Don’t rush the shredding bit—if you try while the chicken’s too hot, you’ll burn your fingers and create more washing up, trust me.
If you throw in frozen veg right at the start, they basically vanish. Add them near the end or suffer the consequences (as I did; neon-green mush, yum).
I once mixed in the biscuits dough raw (nope; doughy slop), stick to baking ‘em separate.

Wait, You Asked Me These Before…

Can I use rotisserie chicken?
Totally! Just skip straight to the last 30 minutes, chuck it in with the peas. Saves loads of time and, honestly, I do it when I’m feeling a bit slack.

Is it okay to use non-dairy soup?
Yeah, tried it with a coconut cream soup once—tasted kind of Thai-ish, but not bad! Wouldn’t fool grandma though.

What if it comes out runny?
If it’s too soupy, just let it bubble with the lid off for 15 mins or stir in some instant mashed potatoes. Cheeky, but it thickens right up. (Actually, I find it works better if you just eyeball it.)

Can I skip the biscuits?
I mean, sure, but then it’s just chicken stew isn’t it? I do this sometimes though, if I’ve burned the batch (again), and just eat it over toast. Not the same, but hey—still tasty!

Is this as good as traditional pot pie?
Listen, if you want real-deal pastry, go bake a pie. But for a weeknight, this one’s pretty close. Actually, I think it tastes better the next day (if you’re lucky enough to have leftovers—which, well, good luck with that).

Okay, I should probably stop rambling! Hope you give this one a go. If your kitchen smells like comfort food by dinnertime, I’d say it’s a job well done.

Crock Pot Chicken Pot Pie: My Cozy, Lazy-Day Favorite