So, Why Make Chicken Pot Pie This Way?
Okay, let me set the scene: it’s a cold Saturday and I’m still in my pajamas at noon (no shame). My husband, ever the optimist, asks what’s for dinner. I want comfort food but also—let’s be honest—I really don’t feel like fussing. Cue the slow cooker Chicken pot pie! This recipe is kinda my magic trick for looking like a domestic goddess without ever having to roll out pastry or remember how flour even works. The first time I made it, I was extra proud because my picky daughter asked for seconds. And I didn’t mess up my kitchen—well, not as much as usual anyway.
Why I Keep Coming Back To This Recipe
I make this whenever I want something warm and filling but my brain is running on fumes. My family seriously goes wild for it—my son calls it “Chicken pie soup” (not entirely inaccurate). I’ve tried making it on the stove before, but honestly, I kept burning the bottom. With the slow cooker, I can just chuck everything in and let it do its thing. There’s no big science to it (unless, you know, you accidentally forget the vegetables—been there, fixed it with frozen peas). Plus, it’s a sneaky way to clear out those ‘on their way out’ veggies from the fridge drawer.
What You'll Need (And What You Can Swap)
- 2 boneless, skinless chicken breasts (I’ve used thighs when I’m out of breasts; honestly, whatever is in the freezer)
- 3 cups frozen mixed vegetables (carrots, peas, corn—my gran used to insist on Bird’s Eye, but any kind is fine)
- 1 medium onion, chopped (sometimes I skip this if I’m feeling lazy, or just use a handful of those pre-chopped ones from the store!)
- 3 small potatoes, cubed (yukon, russet, whatever I find—sweet potatoes add a different twist)
- 2 cans of cream of chicken soup (sometimes I do one chicken, one mushroom... just depends what’s rolling around in the pantry)
- 1 cup chicken broth (or just water if I’m out, but it’s a bit less tasty. Sometimes I use those little bouillon cubes.)
- 1 teaspoon garlic powder (or minced garlic if you’re feeling fancy)
- ½ teaspoon dried thyme (or a pinch of mixed herbs; I’m not precious about it)
- Salt and pepper, to taste (don’t be shy with the pepper, I say!)
- 1 can refrigerated biscuit dough or 1 sheet of puff pastry (or leftover homemade biscuits, never happens but it could)
Here’s How I Make It
- First off, toss your chicken (don’t bother chopping—you’ll shred it later!), veggies, potatoes, onion, soup, broth, garlic powder, thyme, and a good pinch of salt and pepper right into your slow cooker. Just pile it up—no need for a mixer or fancy layering. Give it a little stir so the soup gets everywhere.
- Pop the lid on and cook on LOW for 6 to 7 hours, or HIGH for about 3 to 4. (I usually do low because I forget about it. Besides, it makes my house smell amazing while I get on with life.)
- Once the chicken is cooked through and tasty, take two forks, pull that chicken out, shred it up (careful, it’s hot!), and toss it back in. Give everything a stir. This is where I sneak a taste. You should too—just saying.
- Now, this bit is fun: Tear your biscuit dough into chunks (I do about golf-ball size, but smaller, bigger, whatever you fancy) and drop them right on top of everything. Or, if you’re using puff pastry, cut it into squares and gently lay them over the stew like a patchwork quilt (cute, right?).
- Put the lid back on, and cook on HIGH for another hour-ish. The biscuits puff up into that lovely dumpling situation. They won’t get brown like oven-baked, but trust me, they’re soft and just right. If it looks a bit gloopy now, don’t worry—it usually thickens up!
Stuff I’ve Learned (aka Honest Notes)
- I once forgot the broth, and yep, it comes out super thick. Edible though, so if you accidentally do it—just call it ‘rustic’.
- The frozen veg trick saves so much time. But if you use fresh, chop them small or they’ll stay crunchy. Not that I’m speaking from experience (ahem).
- Actually, I find it works better if you stir the pot halfway through, but don’t stress if you forget. It kind of takes care of itself.
How I've Switched It Up (For Better & Worse)
- Tried adding a splash of white wine once—pretty tasty, though my kids turned up their noses. Pepper is always welcome.
- Used rotisserie chicken for speed; just dump it in during the last hour instead of the start.
- Made it dairy-free with a coconut milk based soup (not my favorite, but it did the job for my lactose-intolerant friend!)
- Had a go at using crescent rolls on top—didn’t quite work, they got weirdly soggy. So maybe don’t do that one.
What You'll Need (And What I MacGyver When I Have To)
- Slow cooker (any size over 4qt works, mine’s the same one I got from my aunt ages ago)
- Sturdy spoon or ladle for serving
- Two forks for shredding the chicken (or improvise with whatever you’ve got—once used salad tongs in a pinch!)
Can You Store This? (Yes—But It Might Disappear First!)
Technically, yes. Pop it in the fridge for 2-3 days, tightly covered. Biscuits soften up a bit, but I kind of like that. Freezes okay, though honestly, in my house it never lasts more than a day! Sometimes just enough left for lunch—if I’m quick.
How We Serve It (And Our Odd Little Traditions)
I love it with a side salad, mostly for show. My husband likes to drown his with black pepper, and my daughter always asks for extra biscuit bits on top. Sometimes, if it’s really chilly out, we serve it in big mugs for cozy couch eating (and easier clean-up!).
Lessons I Learned The Hard Way (Pro Tips)
- I once tried rushing the biscuits by blasting on high—just got chewy dough. Take a breath, let them do their thing slowly.
- Salt lightly at first; you can always add, but you can’t take out (found that out twice now when I wasn’t paying attention... oops!)
- Don’t skip the potatoes. Without them, it just feels like stew with biscuits tossed in. Not quite the vibe.
Questions I’ve Been Asked (Or Asked Myself) About This One
Can I use leftover roast chicken?
Oh you bet! Just shred it up and add during the last hour or so—otherwise it gets a bit stringy if it cooks too long, learned that the messy way.
What about making it vegetarian?
Sure! Skip the chicken, throw in more potatoes, or add white beans. Use veggie soup instead. I've only done it once but it was surprisingly good.
Will it work with turkey?
Yep, I’ve used turkey, especially after the holidays when there's always loads left. Might need a bit more seasoning though. Turkey always seems to need a little extra help, doesn’t it?
How saucy is it?
Honestly, depends on how much broth and soup you use. Less broth, thicker filling. I like it a bit runny so you can soak your biscuit in it, but really, you do you.
Well, that about covers it. To be honest, writing this made me crave it again, so I might just stick a batch on for tomorrow. If you try it, let me know—unless it goes completely wrong, in which case, just say you tried a new take on chicken pot pie. We’ve all been there.
Oh and quick side note: I once tried making it after staying up way too late watching those British baking shows; forgot half the ingredients and the biscuits came out a bit... inventive. Maybe don’t do that. Or do—sometimes happy accidents are the best part of cooking. Cheers!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 package refrigerated biscuit dough
Instructions
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1Place chicken breasts in the bottom of the slow cooker.
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2Add frozen mixed vegetables, diced onion, and minced garlic over the chicken.
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3In a bowl, whisk together the cream of chicken soup, chicken broth, dried thyme, and black pepper. Pour over the chicken and vegetables.
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4Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
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5Shred the chicken inside the slow cooker using two forks, then stir to combine.
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6About 30 minutes before serving, place biscuit dough pieces on top of the chicken mixture. Cover and continue to cook until 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.
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