Straight From My Kitchen: Why I Love This Pot Pie

Alright, friend, let me tell you—I’ve got a serious soft spot for chicken pot pie. But sometimes the thought of making the dough, rolling it out, you know, all that jazz? Makes me want to run! So, when I’m craving that stick-to-your-ribs comfort food (but zero desire to wrestle with pastry), I drag out the trusty slow cooker. This slow cooker chicken pot pie is basically my midweek life saver. Kids tumble in the door, dog’s barking at the mail (as usual), and I’m just standing there with an amazing dinner already basically done. Magic. Oh, and it also makes the house smell fantastic, like you’ve been slaving away—which, let’s be honest, I absolutely have not. Honest moment: I once forgot to plug the slow cooker in and wondered why nothing was happening. Don’t be like me.

Why This Ends Up on Our Table (a Lot)

I make this when I want everyone to eat without arguing (I’m not saying it fixes sibling bickering, but it does get quiet at dinner). My family goes crazy for this because it’s savory, creamy, and has those biscuit-y bits on top (they literally fight over the biggest biscuit). Also, it’s brilliant for stretching a couple chicken breasts into dinner for five—bonus points for not generating a sink full of dishes. I used to stress about lumps in the sauce; actually, I find it works better if I don’t overthink it. Oh! And when you’re tired (like, properly frazzled), just dump everything in and go—no judgment, promise.

What You’ll Need (Plus My Cheeky Substitutions)

2-3 chicken breasts (I sometimes just shred up leftover rotisserie—so easy. Dark meat works too if you’re in that crowd.)
1 can (400g-ish) cream of chicken soup (Grandma used Campbell’s, but really, Aldi’s own is just fine.)
1 cup chicken broth (I mix up a cube in hot water if I’m out. Or just splash in whatever you’ve got.)
2 cups frozen mixed veggies (peas, carrots, corn, green beans—whatever’s lurking in the freezer is fair game!)
1 small onion, diced (sometimes I skip this if I’m low on time or patience.)
2 cloves garlic, minced (or a hesitant teaspoon of garlic powder works)
1/2 cup milk (I’ve used oat milk. Nobody noticed.)
1/2 teaspoon dried thyme (or parsley—basil in a pinch)
Salt and pepper to taste (go wild)
1 package refrigerated biscuit dough (Pillsbury if I’m feeling flush, but the own-brand ones are fine. Or, hack—top with rough homemade drop biscuits if you’re on a roll.)

Let’s Get This Pot Pie Rolling (Or, Not Rolling—No Pastry!)

Layer the chicken at the bottom of the slow cooker. I like to give it a quick season with salt and pepper. Not essential.
Throw in the chopped onion, garlic, and your heroic bag of mixed veggies.
Pour over the cream of chicken soup and the chicken broth. Add the milk and sprinkle in the thyme (or whatever herb you grabbed), then—here’s the lazy magic—just stir it around until it looks, well, mixed. (This is where I sneak a spoon in to check for ‘flavour’.)
Pop the lid on, set to low for 6-7 hours (or high for about 4). Honestly, sometimes I just let it gurgle away while I answer emails or, er, fall into a Netflix hole.
About an hour before you want to eat, shred the chicken in the pot (two forks, right in there), and give it a bit of a stir. Don’t worry if it looks a bit weird—it always does here, but it sorts itself out.
Slice your biscuit dough into smallish chunks (quarters work) and drop them right on top of the stew. Keep the lid a bit ajar so the steam can escape—otherwise soggy biscuits, and nobody wants that—but if you forget, eh, they’ll still taste good, just more dumpling-y.
Cook another 45-60 minutes until the biscuits puff up and look golden. Then you’re set!

Notes (AKA What I’ve Managed to Learn the Odd Way)

If you use frozen chicken, it’ll probably need a bit longer. I sort of guessed at the timing once and—well—let’s just say dinner was more ‘late night snack’ that day.
Biscuit trick: don’t crowd them too much, or the bottoms stay gooey. But even when they do, I call it “rustic.”
Oven’s out of commission? You could even finish the top under a broiler to crisp. Actually, I find it better with a bit of a crust anyway.

What Else Works (and What Didn’t…)

I’ve swapped the chicken for turkey after Christmas. Not bad!
Tried a veggie version with canned lentils and mushrooms. Pretty tasty, though my mum missed the chicken. Can’t please everyone.
Once put in broccoli. Nope. That went down like a lead balloon, but you might like it?

Equipment (But Not A Dealbreaker)

Obviously, a slow cooker. Mine’s a basic 6-quart, but any size works—just keep an eye on the fill line. Don’t have one? You can fake it in a heavy casserole dish in the oven at about 150C/300F; just check and stir a bit more often. Spoons, forks for shredding chicken. Oh! And I use kitchen scissors to cut the biscuits—so much faster. Not essential though, just fun.

Leftovers and Storage (Not That There Usually Are…)

If by some miracle you do have leftovers, they’ll keep in an airtight container in the fridge for about 2-3 days. Reheat gently in the microwave or oven—but, honestly, in my house, it never lasts more than a day! I think it even tastes better the next day, just don’t tell anyone or you’ll never get any.

How I Like To Serve It

I usually dollop a big spoonful into bowls and serve with a quick green salad or sometimes just a pile of (slightly too much) buttered peas on the side. Pop open a jar of quick pickled onions for the grown-ups—sounds weird but, trust me, it works. And if you’re feeling cheeky, a splash of hot sauce on top is brilliant. My youngest likes it with ketchup, but I try not to look too appalled.

If I Were Wiser: Pro Tips (aka My Oopsies)

Once, I thought I could just stack all the biscuits in one pile. They glued together. Spread ’em out for air flow.
Don’t skip shredding the chicken—it really does soak up the sauce better that way. I tried just cutting it once. Not the same.
I once tried rushing the last step and regretted it because the biscuits stayed sort of doughy. Better to wait the extra 10 minutes (easier said than done, I know…)

FAQ: What Folks Have Actually Asked Me

Can I use thighs instead of breasts?
Absolutely. I actually prefer them sometimes—juicier, in my opinion!
Help! I hate canned soup. Any substitute?
Try making your own quick sauce with butter, flour, and milk (link’s handy), but honestly, the canned stuff is just easier on a Tuesday. Your call.
Is it freezer-friendly?
Mmm, I wouldn’t. The biscuits turn a bit odd after defrosting. The filling? Sure, that’s grand. Just add fresh biscuits later.
Can I leave the biscuits off?
Yep! Some folks just serve it like a hearty stew with crusty bread, or spoon it over mashed potatoes. Proper comfort food, that.
Does it work for a crowd?
Oh, definitely—it’s easy to double. Just use a large slow cooker or two medium ones side by side. Or, on second thought, maybe invite fewer neighbours…

And there you have it. If you make it, let me know—I sort of live for recipe swaps. Or just tell me what biscuit hack you use. Either way, hope it brightens up your day!