Let's Talk About Cozy Dinners: My Chicken Pot Pie Tale
So okay, you know those drizzly afternoons when you just want to eat something that reminds you of home, but you're not about to spend hours fussing with pastry? Yeah, that's usually when I pull out my not-so-secret weapon: Easy Crock Pot Chicken Pot Pie. Actually, the first time I made it, I wildly overestimated how much Chicken I'd need... and let's just say, there were leftovers for, uh, several days. The kids still joke about "pot pie week." But trust me; now I've got it down to something that disappears faster than my patience during report card season.
Why You'll Love This—At Least My Crew Does!
I make this whenever someone whines about craving comfort food (which, to be fair, is at least twice a month around here). My family goes bonkers for this because it's got that hearty, rich filling, but no one (not even me) has to fool around with rolling pastry or worrying about a soggy bottom. If I'm being honest, I started the crock pot version out of sheer laziness, but now I wouldn't go back. If you're the type who likes to pile everything into one pot and be, basically, done—well, you're about to make your life a bit tastier. (I used to get mad whenever biscuit dough exploded in the oven, but now? Not my problem.)
What You'll Need—And a Few "Oops, Ran Out" Alternatives
- 3-4 boneless, skinless chicken breasts (or thighs—sometimes thighs are juicier, but honestly, whatever’s around works fine. My cousin swears by rotisserie chicken in a pinch.)
- 2 cups chicken broth (Low-sodium, unless you like things salty. I do.)
- 1 cup diced carrots
- 1 cup green peas (Frozen is fine. I confess to using canned once—it was just "okay," so maybe skip that.)
- ½ cup chopped celery (If you hate celery, just leave it out—nobody yelled at me for it yet.)
- ½ chopped onion
- 1 can (10.5 oz) cream of chicken soup (I've used mushroom, too. Grandma insisted on Campbell's, but eh. Store brand works fine.)
- 1 teaspoon dried thyme (I don’t always use a spoon—just a good sprinkle.)
- Salt and pepper (to taste; or, ya know, whatever seems right)
- 1 can refrigerated biscuit dough (In a real pinch, I've plopped dumpling mix on top, but, ha, that was a bit weird texture-wise... up to you!)
- Extra: a splash of milk to thin things out, if it looks too thick when you're almost done.
Here’s How It Goes Down (Imperfectly)
- First, plonk those chicken breasts (or thighs, or whatever you wrangled out of the fridge) in the bottom of your crock pot. I don't bother cutting them up at this stage. Way easier to shred later.
- Scoop in the carrots, peas, celery, and onion. If some rolls off the cutting board, just pick it up and throw it in—five-second rule, right?
- Add the chicken broth and that can of cream of chicken soup. Give it a stir. I won't lie, it looks kinda gross, but it works. Sprinkle in thyme, salt, and pepper. Sometimes I get fancy with a Bay leaf; no one noticed.
- Pop the lid on and set it for LOW for about 6-7 hours, or if you forgot to start it early, HIGH for about 4 hours.
- After time's up, grab two forks and shred the chicken right in the pot. I usually taste it here—actually, watch out, it's hot! If it's super thick, I slosh in a wee bit of milk and stir until it feels right.
- Grab the biscuit dough. On a cutting board, chop each biscuit into quarters. Or don't—sometimes I just rip them up. Plonk these on top of the bubbling stew (but don't mix them in, just lay them on top).
- Replace the lid. Let those go for another hour or so, until the biscuits puff up and don't look raw anymore. They’ll be a little soft on the bottom, but that's honestly the best part.
Notes I Wish Someone Had Told Me
- Adding peas too early makes them weird and mushy. I actually toss them in for the last hour now.
- If you use rotisserie chicken, cut your cooking time—you just need to heat through and meld flavors, not cook from raw.
- I tried putting the biscuits in at the start... don't. They basically dissolve into sad goo. Lesson learned the hard way!
What If You Wanna Mix It Up?
- One time I swapped carrots for parsnips; it worked, but my son muttered something about “weird white carrots.”
- Mushrooms can sneak in for extra earthiness (bonus if you actually like mushrooms; I do, the kids not so much)—but be sure to sauté them first or they can get a bit rubbery.
- I did try a gluten-free biscuit once (brand link: Pillsbury's gluten-free), but it just went... strange? Maybe you'll have better luck. If you crack the code, email me!
- Sometimes I toss in a pinch of red pepper flakes. Only if no one's grumbling about “spicy.”
Don’t Sweat the Equipment List
Technically, you’ll want a crock pot (slow cooker, whatever you call it). Mine’s a cheapo old Crock-Pot that’s lasted years; if you don’t have one, I think an oven at low heat (say, 300F in a Dutch oven with lid for a few hours) gets you 80 percent there. Not perfect, but... good enough for a rainy day, mate.
How to Store (Though Honestly, It’s Usually Gone...)
If by some miracle you have leftovers, toss them in a container and fridge ‘em. They'll keep for about three days. Personally, I think this tastes better the next day, after all those flavors hang out overnight. Freezing works but expect the biscuits to get a little, um, weird—the texture never comes back perfect. Still edible, though!
Serving Up: Here’s What I Do
Scoop out a big ladleful into bowls. If it’s Sunday, I throw a sprinkle of fresh parsley or a grind of black pepper on top to feel fancy. My family likes to dunk hunks of crusty bread (carb overload? Never heard of her). Someone always complains that there aren’t enough biscuits—aren’t there always? Also—sometimes, I put out a little dish of hot sauce, for the daring.
Pro Tips (Or, “Oops, I Learned the Hard Way”)
- I once rushed and dumped the biscuits in too early; they mixed in and made everything pasty. Good flavor, weird texture. Wait for the last hour!
- If you forget to shred the chicken, nobody will die—just chunk it up in the bowl. It still tastes like victory.
- Don’t skip seasoning the broth at the start, even if you’re feeling lazy. It makes all the difference. Trust me, I've done it both ways.
Here’s Some Stuff People Ask Me (or Shout Across the Kitchen)
- Can I use frozen chicken?
- I've done this when I forgot to thaw—just add an extra hour or so. But, watch the seasoning, it'll be a bit more watery. Oh, and make sure your slow cooker is rated for frozen stuff for safety—just to be safe, y’know?
- Do I have to use cream of chicken soup?
- Honestly, I've thrown in cream of mushroom or celery and not been struck down by the food gods. Go for what’s handy.
- How do I get golden biscuits?
- Here's the rub: they won't get golden brown on top in the crock pot. If you care, scoop 'em out at the end and put ‘em under the broiler for a few minutes. I did that once. Don’t walk away—they burn fast!
- Can I make this vegetarian?
- Swap the chicken for a drained can of chickpeas and use veggie broth. Still cozy; just not quite the same, but it’ll do!
And one last thing—if you’re looking for more crock pot chicken ideas, that's a collection I find pretty handy when I'm wandering for meal inspiration with one shoe on. Enjoy, and save yourself some stress for once!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 package (16 oz) refrigerated biscuit dough
Instructions
-
1Place the chicken breasts in the bottom of the crock pot and season with thyme and black pepper.
-
2Add the chopped onion, minced garlic, and frozen mixed vegetables over the chicken.
-
3In a bowl, mix together the cream of chicken soup and chicken broth. Pour the mixture evenly over the ingredients in the crock pot.
-
4Cover and cook on low for 6 hours, or until the chicken is fully cooked and tender.
-
5Remove the chicken, shred it with two forks, then return it to the crock pot and stir everything to combine.
-
6Tear biscuit dough into pieces and place on top of the mixture. Cover and cook for an additional 45 minutes on high, until the biscuits are fluffy and cooked through. Serve warm.
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.
Did you make this recipe?
Please consider Pinning it!!