Oh, You’re Gonna Love This Lazy-Day Chicken Pot Pie
Alright, so let me set the scene: it’s rainy, you kinda forgot to thaw any meat, and there’s a singular lonely carrot rolling around at the bottom of your fridge (honestly, when did you buy that carrot?). I end up making this Easy Crock Pot Chicken Pot Pie anytime I just can’t be fussed—like after one too many Zoom calls or if I want dinner to basically cook itself while I catch up on the latest book I’m pretending to read. The first time I cobbled this together, I forgot half the seasonings and tossed in some frozen veg at the last minute. Still amazing. Family devoured it.
Why I Keep Coming Back To This Pot Pie
I make this when I want comfort food without standing at the stove like a short-order cook. My family goes crazy for this because you get all the creamy-crusty pie vibes, but there’s no rolling out pastry or wrestling with sticky dough (which, for the record, always turns my kitchen into chaos—rolling pins everywhere, flour on my dog). I’ve even thrown it together before running errands, forgetting about it, and coming back to dinner that smells way more impressive than the effort I put into it. If anything, it’s a little too forgiving—which means I’m way too likely to make it, uh, twice in a week.
What’s in It? (And Substitutions I Swear By)
- Chicken breasts or thighs (about 2-3 pieces). I use whatever’s on sale—sometimes I even use leftover roast chicken if I have it, just cut the cook time a bit.
- 1 can cream of chicken soup. My grandmother always insisted on Campbell’s, but honestly, any brand does the job.
- 1 cup chicken broth (or you can cheat with water and a bouillon cube—no judgment, I do it constantly).
- 3 cups frozen mixed veggies. If you only have peas and carrots, toss ‘em in. That sad wilting celery? Chop it up!
- Small onion, diced (sometimes I skip it, but it does add a nice bite).
- 2 cloves garlic, minced (or a sprinkle of garlic powder when I’m feeling lazy).
- 1 tsp dried thyme (or Italian seasoning—whatever you find first in the spice cave).
- Salt & pepper. Taste as you go. Or don’t; it still tastes great.
- 1 can refrigerated biscuits (Honestly, whatever’s on hand. Flaky, homestyle, southern—no biscuit discrimination here).
- Optional: A splash of milk or a blob of cream cheese if you want it extra creamy (I tend to toss in what’s about to expire in my fridge).
Alright, Here’s How I Make It (And How You Can Mess Up But Still Win)
- Layer the Chicken: Start by laying your raw chicken breasts right in the bottom of your slow cooker. (If you’re using leftovers, wait to add them later so they don’t get mushy.)
- Add the Soupy Stuff: Slop that can of cream of chicken soup over the chicken. Pour in the broth, and kind of spread it around so nothing’s super dry.
- Toss in the Veggies: Open that bag of frozen vegetables and just dump it in. I don’t thaw mine. Too impatient.
- Throw in the Flavor: Sprinkle onions, garlic, thyme, salt, and pepper right on top. (This is the part where I usually realize I forgot to mince the garlic and just shake in some powder. Works.)
- Give It a Mix (Optional, kinda): Sometimes I mix it, sometimes I forget. It cooks either way—maybe stir it if you feel like being fancy.
- Cook on Low: Set to low for 6–7 hours, or high for 3–4. Go live your life; the pot’s got it from here.
- Shred The Chicken: After it’s all bubbly and the chicken is cooked through, grab two forks to gently shred it into chunks in the crock pot. (This is where I sneak a piece, and yes, I always burn my fingers like a fool.)
- Biscuit Time! About 30–45 min before serving, cut the biscuits into quarters (scissors work great!) and lay them on top of the mixture. Press down gently—don’t worry if they look weird at first. They puff up in magical ways.
- Let Them Bake: Cover and cook ‘til the biscuits are done and golden-ish. I sometimes pop them under the oven broiler for a minute if I want a crunch (but mostly I can’t be bothered).
- Double-Check Seasoning: Add extra salt, a dash of pepper, or a splash of milk if it’s thicker than you want.
Things I Wish Someone Had Told Me (Notes and Little Discoveries)
- If it’s too thick, just stir in a splash of extra milk; I learned the hard way that straightening biscuit dough with broth kinda makes it weirdly gluey.
- Don’t feel tied to the listed veggies—use what’s looking sad or nearly fuzzy in the crisper drawer.
- Turns out, fresh herbs are great, but if you don’t have them, don’t sweat it.
Stuff I’ve Tried for Variation (and a Few Misses)
- Beef instead of chicken? Not for me; tasted like a stew pretending to be a pie. But maybe you’ll like it.
- Little frozen pearl onions work well and look cute.
- A cheddar biscuit topping? Yes. Too much cheese though and it sort of gets dense, like a pub scone.
- I added potatoes once; ended up a mash-up between pot pie and soup. Not bad, just… different.
The Gear You’ll Need (And What To Do If You Don’t Have It)
- Slow cooker or crock pot. I use a 6-quart round thing from Target; honestly, any slow cooker will do. Don’t have one? I’ve made this in a Dutch oven on low in the oven at 275°F (leave the lid on though!).
- Kitchen scissors or a knife to cut biscuits (in a pinch, I’ve just ripped them up—rustic, right?).
- A mixing spoon. If you can only find a spatula, that’ll work.
How To Store It (Though It Never Lasts, Really)
If, by some miracle, you actually have leftovers: pop them in an airtight container and store in the fridge for up to 3 days (I think it tastes better the next day, to be honest, once the flavors really hang out together). I haven’t tried freezing it, so if you do, let me know how it goes. In my house, we’re lucky if there’s even a spoonful left after dinner.
How We Serve It (Your Way Is Good Too)
Honestly, a big scoop in a bowl with a splash of hot sauce is my go-to. My spouse likes it piled on a plate with a little fresh parsley sprinkled on top (which feels unnecessary but looks pretty). Sometimes we put out a salad—if we remember. I even saw someone once serve it over rice, which… isn’t for me, but hey, you do you.
Lessons I’ve Learned (So You Don’t Repeat My Goofs)
- Don’t rush the biscuits; I tried cranking the heat once and they turned out doughy on the bottom, hard as hockey pucks on top. Slow and steady is better.
- Nuking the leftovers in the microwave? Cover them, or the biscuits turn into rocks.
- I once skipped the salt entirely and wondered why it tasted “meh”—so, yeah, season to taste.
Quick Q&A (Stuff Folks Have Actually Asked Me)
- Can I make this vegetarian?
Yep, just use canned chickpeas or mushrooms instead of chicken and swap in vegetable broth. Still pretty tasty! My veg friend actually said it reminded her of her mom’s cooking, so that’s a win. - Do I have to use biscuits?
Nope, I’ve topped with Pillsbury crescent rolls, made scratch biscuit dough once (and only once), or just served the filling on toast. It’s flexible. - Can I speed this up?
Sort of. If you pre-cook the chicken (leftovers or rotisserie!), dump everything in and just cook on high for maybe 2 hours. Biscuits cook the same way. - The sauce got too thick! What do I do?
Add a splash of milk or extra broth. I always keep bullion cubes handy for last-minute fixes (here’s a great article on stock vs. broth if you’re curious). - What slow cooker do you use?
I have whatever was on sale at Target, but I’ve eyed this guide to slow cookers from The Kitchn if you’re starting fresh. - Can I make it gluten-free?
Probably, if you use GF biscuits and soup. I don’t always succeed at that, but there are good recipes out there. On second thought, you might want to test a small batch first.
Just a side note: one time I let my dog lick the spoon (don’t judge!) and now he sits next to the slow cooker every time I make this. That’s the power of Easy Crock Pot Chicken Pot Pie, I guess.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup diced potatoes
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 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 frozen mixed vegetables and diced potatoes over the chicken.
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3In a separate bowl, mix cream of chicken soup, chicken broth, dried thyme, garlic powder, salt, and pepper. Pour the mixture over the vegetables and chicken.
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4Cover and cook on low for 6 hours, or until the chicken is cooked through and vegetables are tender.
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5Remove the chicken and shred it with two forks. Return the shredded chicken to the crock pot and stir to combine.
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6Bake biscuits according to package instructions. Serve chicken pot pie mixture in bowls and top with a warm biscuit.
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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