In traditional Amish culinary culture, “pot pie” (or bott boi) refers to a hearty, thick, soul-warming stew historically cooked in a heavy cast-iron pot. This slow cooker variation captures that exact flavor profile with modern convenience, using chicken simmered in its own juices and concentrated cream soup, topped with flaky, golden-brown refrigerated buttermilk biscuits.
Ingredients
- 2 lbs (approx. 900g) boneless, skinless chicken breasts (or boneless skinless chicken thighs for extra moisture)
- 2 cans (10.5 oz each) condensed cream of chicken soup (standard or 98% fat-free; cream of celery or cream of mushroom also works)
- 1 bag (16 oz / 450g) frozen mixed vegetables (classic medley of peas, diced carrots, corn, and cut green beans)
- 1 can (16.3 oz) refrigerated jumbo flaky buttermilk biscuits (such as Grands! style, 8-count)
- Pantry bonus seasonings: Freshly cracked black pepper, garlic powder, or poultry seasoning (optional)
Instructions
- Coat the ceramic crock of your slow cooker lightly with nonstick cooking spray. Place the raw chicken breasts flat along the bottom in a single, even layer. If seasoned, lightly dust the meat with fresh black pepper or garlic powder. Pour the frozen mixed vegetables directly over the chicken layer without thawing.
- Empty both cans of condensed cream of chicken soup directly over the vegetables and chicken. Use a rubber spatula to smooth the soup across the top so the chicken and vegetables are completely blanketed. Do not add water or milk.
- Secure the slow cooker lid tightly. Set the slow cooker to LOW and cook for 6 to 7 hours, or set to HIGH and cook for 3.5 to 4 hours. Ensure the thickest part of the chicken registers an internal temperature of at least 165°F (74°C).
- Using tongs, lift the tender chicken breasts from the slow cooker and transfer them to a cutting board. Shred the meat into bite-sized chunks or strips using two forks, or cut into ½-inch cubes. Return the shredded chicken to the slow cooker and stir thoroughly to coat all meat and vegetables in the rich cream gravy. Cover and keep the slow cooker set to WARM.
- Preheat your standard oven to 375°F (190°C). Line a baking sheet with parchment paper. Separate the refrigerated canned biscuits and space them 2 inches apart on the baking sheet. Bake at 375°F (190°C) for 12 to 15 minutes, or until the tops are puffed, layered, and deep golden brown.
- Ladle generous portions of the hot, creamy chicken and vegetable filling into deep bowls. Crown each serving with one or two warm, split-open flaky biscuits. Garnish with chopped fresh flat-leaf parsley or cracked black pepper if desired, and serve immediately.
Notes
Alternative Slow Cooker Method: If you prefer steamed dumplings rather than crisp biscuits, cut the raw biscuit dough into 1-inch squares. Drop them across the bubbling chicken stew during the final 45 to 60 minutes of cooking on HIGH, keeping the lid closed until the dough is fully puffed and cooked through. Storage: Refrigerate filling for up to 3 to 4 days and freeze the stew base for up to 3 months. Do not freeze cooked biscuits; bake fresh biscuits when ready to serve.
