Crockpot Chicken Pot Pie With Biscuits Slow Cooker Easy Recipes

So, you’re craving something warm, cozy, and utterly delicious, but the thought of spending hours slaving away in the kitchen makes you want to curl up with a blanket and a Netflix queue instead? Honey, I feel you. That’s why we’re about to dive into the magical world of Crockpot Chicken Pot Pie with Biscuits. Get ready for comfort food that practically makes itself!

Why This Recipe is Awesome

Okay, let’s be real. This recipe isn’t just “awesome”; it’s a culinary hug in a bowl that requires minimal effort. We’re talking about taking all the soul-soothing goodness of a classic chicken pot pie, then throwing it into your trusty slow cooker. Why is this a game-changer?

• **Set It and Forget It:** Seriously. Dump, stir, walk away. Your slow cooker does the heavy lifting, leaving you free to binge-watch, read a book, or contemplate the meaning of life.
• **One-Pot Wonder (mostly):** Less washing up means more time for… well, anything else. Who doesn’t love that?
• **Idiot-Proof:** If I can make this without setting off the smoke detector, you definitely can. It’s incredibly forgiving, perfect for beginners or those who are perpetually “culinarily challenged.”
• **Ultimate Comfort:** This dish just *feels* good. Creamy, savory, with fluffy biscuits on top. It’s basically happiness in a crockpot.

Ingredients You’ll Need

Gather ’round, fellow lazy gourmands! Here’s your shopping list. Don’t worry, nothing too fancy here.

• **1.5 lbs Boneless, Skinless Chicken Breasts or Thighs:** Your choice! Breasts are leaner, thighs are juicier. Go with your gut, or whatever’s on sale.
• **1 (10.5 oz) Can Cream of Chicken Soup (or Cream of Mushroom):** The secret weapon for instant creaminess. No judgment here, we’re all about ease!
• **1 (10.5 oz) Can Cream of Celery Soup:** Doubles down on that creamy, savory base.
• **1 Cup Chicken Broth:** To loosen things up and add more flavor.
• **1 Cup Milk:** Any kind works – whole, 2%, skim. Just don’t try almond milk unless you’re feeling adventurous and possibly regretful.
• **1 (10 oz) Bag Frozen Mixed Vegetables:** Peas, carrots, corn, green beans – the usual suspects. No need to chop! Hooray!
• **1 tsp Dried Thyme:** For that classic pot pie flavor. Don’t skip it, it makes a difference.
• **1/2 tsp Black Pepper:** Freshly ground, if you’re feeling fancy.
• **1/4 tsp Garlic Powder:** Because garlic makes everything better. It’s a fact.
• **1 (10.2 oz) Can Refrigerated Biscuits:** The flaky, buttery crown jewels of our pot pie. Grand’s Homestyle or similar work perfectly.
• **Optional:** A sprinkle of fresh parsley for garnish, because even lazy meals can look pretty.

Step-by-Step Instructions

Alright, let’s get cooking! Or, you know, *slow* cooking. Follow these steps, and you’ll be digging into deliciousness in no time.

1. **Prep Your Crockpot:** Lightly grease the inside of your slow cooker. This helps prevent sticking and makes cleanup easier. Future you will thank present you.
2. **Chicken Time:** Place your chicken breasts or thighs at the bottom of the greased crockpot. Don’t worry about cutting them yet; we’ll shred them later.
3. **Mix the Magic:** In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, milk, thyme, black pepper, and garlic powder. Make sure it’s smooth – no lumpy bits!
4. **Pour & Stir:** Pour the creamy mixture over the chicken in the slow cooker. Give it a gentle stir to coat the chicken evenly.
5. **Veggie Power:** Dump in the bag of frozen mixed vegetables. Stir them into the sauce. Don’t thaw them first; they’ll cook perfectly in the crockpot.
6. **Set and Forget (Part 1):** Cover your slow cooker and cook on **LOW for 6-8 hours** or **HIGH for 3-4 hours**. The chicken should be cooked through and easily shreddable.
7. **Shred It Up:** Once the cooking time is up, carefully remove the chicken from the crockpot. Shred it using two forks (it should be super tender!). Return the shredded chicken to the crockpot and stir it into the creamy vegetable mixture.
8. **Biscuit Bake:** Preheat your oven to the temperature recommended on your biscuit can (usually around 375°F/190°C). Arrange the biscuits on a baking sheet and bake them according to package directions until golden brown and fluffy.
9. **Serve It Up:** Ladle that glorious pot pie filling into bowls. Top each serving with a warm, flaky biscuit (or two, I’m not judging). **Pro Tip: Break the biscuit in half and let it soak up all that creamy goodness.**

Common Mistakes to Avoid

Even though this recipe is basically foolproof, there are a few rookie errors that can turn your cozy meal into a culinary “oopsie.” Don’t be that person!

• **Lifting the Lid Too Often:** Every time you peek, your crockpot loses heat, adding about 30 minutes to the cooking time. Resist the urge! Let it do its thing.
• **Forgetting to Grease:** It’s a small step, but a crucial one. Don’t let your delicious meal stick to the sides, that’s just sad.
• **Adding Biscuits to the Crockpot:** Unless your recipe specifically says so, don’t just plop raw biscuits on top of the filling in the slow cooker. They’ll likely turn out gummy and pale, not flaky and golden. Bake them separately for optimal deliciousness.
• **Overfilling:** Your crockpot isn’t a bottomless pit. Leave some room at the top, especially for the sauce to bubble and thicken.
• **Under-seasoning:** Don’t be shy with the salt and pepper *after* tasting. Canned soups can be salty, so season to taste at the end.

Alternatives & Substitutions

Feeling a little adventurous, or just realized you’re missing an ingredient? No stress! Here are some swaps:

• **Chicken Swap:** Out of boneless, skinless? Rotisserie chicken is your best friend here! Shred it and add it in with the veggies during the last hour of cooking. You can also use cooked turkey leftovers.
• **Veggie Variety:** Not a fan of mixed veggies? Swap them for a bag of frozen broccoli florets, green beans, or even some fresh chopped celery and carrots (add them at the beginning).
• **Homemade Sauce Base:** If you want to skip the canned soups (gasp!), you can make a roux with butter and flour, then slowly whisk in chicken broth and milk. It adds a bit more effort, but definitely elevates the flavor.
• **Biscuit Upgrade:** Feeling fancy? Make your own biscuits from scratch! Or, use puff pastry baked separately for a different kind of flaky topping.
• **Dairy-Free Options:** For the milk, you can use unsweetened plain dairy-free milk. For the cream soups, you’ll need to find dairy-free versions or make a homemade dairy-free roux and broth base.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **”Can I use fresh chicken instead of frozen?”** Absolutely! Most crockpot recipes assume fresh chicken. Just make sure it’s fully cooked and shreds easily.
• **”My pot pie filling seems too thin, what can I do?”** Oh, the classic soupy dilemma! You can whisk 1-2 tablespoons of cornstarch with an equal amount of cold water, then stir it into the hot filling during the last 30 minutes of cooking on HIGH. It should thicken right up.
• **”Can I make this vegetarian?”** You betcha! Swap the chicken for canned cannellini beans or chickpeas, and use vegetable broth instead of chicken broth. For extra protein, throw in some firm tofu cubes or plant-based chicken strips.
• **”How long does the leftover pot pie last?”** In an airtight container in the fridge, it’s good for 3-4 days. It reheats beautifully in the microwave or on the stovetop.
• **”Can I freeze the pot pie filling?”** Yep! Let it cool completely, then store it in a freezer-safe container for up to 2-3 months. Thaw in the fridge overnight before reheating. Don’t freeze the biscuits, though – those are best fresh!
• **”What kind of biscuits are best?”** IMO, the flaky layered kind from a can work perfectly. Pillsbury Grand’s or similar. They puff up beautifully and give that satisfying crust.

Final Thoughts

There you have it, my friend! A ridiculously easy, unbelievably delicious Crockpot Chicken Pot Pie with Biscuits. It’s the kind of meal that says “I love you” without you having to lift more than a can opener. So go ahead, whip this up, and bask in the glory of your culinary genius (even if your crockpot did most of the work). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!