12 Crockpot Pot Pie Recipes for Cozy Weeknights

Pot pie in a crockpot is the kind of dinner that takes care of itself while you get on with your day. The slow cooker pulls flavour from chicken, beef, and vegetables into a silky sauce, no stirring required. A splash of stock and a little flour or cornstarch at the end turn that juice into gravy, and the topping bakes or steams right on top.

Start with the Classic Crockpot Chicken Pot Pie if you want the benchmark bowl. Go for the Spicy Cajun Chicken Pot Pie when you need heat, the Curried Chickpea and Sweet Potato Pot Pie for something brighter, and the Make Ahead Chicken Pot Pie Filling if you are planning meals for the week.

Which Pot Pie Should You Make?

Classic Crockpot Chicken Pot Pie

This is the one I make when I want pot pie without a single shortcut that shows. You get tender chicken, soft carrots and peas, and a golden biscuit topping that soaks up every drop of gravy.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs, cut into 2.5 cm (1 in) pieces: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Frozen mixed vegetables (peas, carrots, corn, green beans): 300 g (2 cups)
• Garlic, minced: 3 cloves
• All-purpose flour: 40 g (1/3 cup)
• Chicken stock: 480 ml (2 cups)
• Whole milk: 240 ml (1 cup)
• Dried thyme: 1 tsp
• Kosher salt and black pepper: to taste
• Refrigerated biscuit dough: 1 tube (8 biscuits)

Instructions

Step 1: Season the chicken with 1 tsp salt and 1/2 tsp pepper and place it in the slow cooker with the diced onion, frozen mixed vegetables, minced garlic, and 1 tsp dried thyme. You want everything evenly distributed before you pour in the liquid.

Step 2: Whisk the 40 g (1/3 cup) flour into the 480 ml (2 cups) chicken stock until no lumps remain, then pour the mixture over the chicken along with the 240 ml (1 cup) milk. Give it a gentle stir so the flour doesn’t settle at the bottom, and you’ll see the liquid turn cloudy before it thickens during cooking.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender enough to shred with a spoon. When you lift the lid, the sauce should look thin but glossy, and it will thicken more in the next step.

Step 4: Drop spoonfuls of the biscuit dough over the filling, spacing them so they have room to rise. Cover and cook on high for 45 to 60 minutes, until the biscuits are puffed and golden at the edges and a toothpick inserted into the center of one comes out clean. You can check at 45 minutes because slow cookers vary.

Step 5: Let the pot pie rest uncovered for 5 minutes so the biscuits set, then spoon big scoops onto plates. You want to serve it hot with a little extra black pepper on top if you like.

Beef and Mushroom Pot Pie

This one leans richer and deeper than the chicken version. Chuck roast breaks down into soft shreds while mushrooms give the gravy an earthy backbone, and sheets of pie crust bake separately so they stay crisp.

Ingredients (makes 5 servings)

• Beef chuck, cut into 4 cm (1.5 in) chunks: 1.1 kg (2.5 lb)
• Cremini mushrooms, quartered: 450 g (1 lb)
• Yellow onion and garlic, chopped together: 1 large onion + 4 cloves
• Frozen peas and carrots: 300 g (2 cups)
• All-purpose flour: 30 g (1/4 cup)
• Beef stock: 480 ml (2 cups)
• Balsamic vinegar: 1 tbsp
• Tomato paste: 2 tbsp
• Kosher salt and black pepper: to taste
• Refrigerated pie crusts: 2 sheets

Instructions

Step 1: Season the beef chunks with 1 tsp salt and 1/2 tsp pepper, then sear them in a hot skillet with a little oil until browned on two sides. You do not need to cook them through, just get a deep brown crust that will season the whole gravy.

Step 2: Transfer the beef to the slow cooker and add the mushrooms, onion and garlic, frozen peas and carrots, 2 tbsp tomato paste, and 1 tbsp balsamic vinegar. Stir everything once so the tomato paste doesn’t sit in one lump, and you will smell the vinegar mellow as it hits the warm meat.

Step 3: You will whisk the 30 g (1/4 cup) flour into 120 ml (1/2 cup) of the beef stock until smooth, then pour it over the beef along with the remaining stock. Cover and cook on low for 7 hours or on high for 4 hours, until the beef shreds apart with a fork and the sauce has thickened enough to coat a spoon.

Step 4: Bake the pie crusts on a sheet pan at 200C (400F) for 12 to 14 minutes, until deep golden and crisp. You can do this during the last 15 minutes of the slow cooker time so both finish hot together.

Step 5: Break the baked crusts into large shards and tuck them over individual bowls of the beef mixture, or serve them on the side. You want the filling bubbling hot and the crust crisp, so do not assemble until the moment you sit down.

Turkey Pot Pie with Drop Dumplings

If you have leftover roast turkey, this is where it goes. The filling is light on dairy but heavy on fresh herbs, and the dumplings steam right in the crockpot so you get a soft, biscuit-like top without turning on the oven.

Ingredients (makes 4 servings)

• Cooked turkey meat, shredded: 600 g (1.3 lb)
• Yellow onion, diced: 1 medium
• Carrots, peeled and diced: 2 medium
• Frozen peas: 100 g (2/3 cup)
• Chicken stock: 720 ml (3 cups)
• All-purpose flour: 30 g (1/4 cup)
• Poultry seasoning: 1 tsp
• Self-rising flour: 150 g (1 cup)
• Cold butter, cut into small cubes: 60 g (4 tbsp)
• Milk: 80 ml (1/3 cup)

Instructions

Step 1: Place the shredded turkey, diced onion, diced carrots, and frozen peas in the slow cooker. You want the vegetables spread across the bottom so they cook evenly under the meat.

Step 2: Whisk the 30 g (1/4 cup) all-purpose flour into the 720 ml (3 cups) chicken stock until it is completely smooth, then pour it over the turkey mixture along with 1 tsp poultry seasoning. Stir once, and you will see the broth turn slightly cloudy before the slow cooker does the rest.

Step 3: Cover and cook on low for 5 hours or on high for 2.5 hours, until the carrots are fork-tender and the sauce has thickened to a gravy consistency. If you lift the lid and see a thin layer of liquid on top, just stir it back in.

Step 4: For the dumplings, rub the 60 g (4 tbsp) cold butter into the 150 g (1 cup) self-rising flour with your fingertips until it looks like coarse breadcrumbs. Then pour in the 80 ml (1/3 cup) milk and stir with a fork just until a soft dough forms, no more than 12 stirs or you risk tough dumplings.

Step 5: Drop heaped spoonfuls of the dough onto the hot filling, leaving small gaps between them so they can puff. Cover and cook on high for 35 to 40 minutes, until the dumplings are fluffy and a toothpick inserted into the center of one comes out clean. You should hear the filling bubbling around them.

Step 6: Spoon the pot pie into shallow bowls, making sure each portion gets a dumpling or two. You can scatter a little chopped parsley over the top if you have some, but it is just as good without.

Vegetarian White Bean and Mushroom Pot Pie

This one proves a meatless pot pie can still feel rich and substantial. Creamy cannellini beans take the place of chicken, and the cheddar biscuit topping melts into the gravy as it bakes.

Ingredients (makes 6 servings)

• Cannellini beans, drained and rinsed: 2 cans (400 g each)
• Cremini mushrooms, quartered: 450 g (1 lb)
• Yellow onion, diced: 1 large
• Frozen mixed vegetables (peas, carrots, corn, green beans): 300 g (2 cups)
• Vegetable stock: 480 ml (2 cups)
• Heavy cream: 120 ml (1/2 cup)
• All-purpose flour: 30 g (1/4 cup)
• Dried thyme: 1 tsp
• Sharp cheddar cheese, shredded: 120 g (1 cup)
• Refrigerated biscuit dough: 1 tube (8 biscuits)

Instructions

Step 1: Put the drained beans, quartered mushrooms, diced onion, and frozen mixed vegetables into the slow cooker. You can toss them with your hands to mix, or just stir once with a spoon.

Step 2: Whisk the 30 g (1/4 cup) flour into the 480 ml (2 cups) vegetable stock until smooth, then pour it in along with the 120 ml (1/2 cup) heavy cream and 1 tsp dried thyme. Stir gently, and you will notice the liquid looks thin now but will thicken as the mushrooms release their juices.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the carrots are soft and the sauce clings to the beans. If you find the sauce too thin after lifting the lid, cook uncovered on high for 15 minutes while you prepare the biscuit topping.

Step 4: You will sprinkle the 120 g (1 cup) shredded cheddar over the filling, then arrange the biscuit dough rounds on top in a single layer, pressing them lightly so they sit in the sauce. Cover and cook on high for 45 minutes, until the biscuits are puffed and the cheese has melted into the gravy below.

Step 5: Let the pot pie sit uncovered for 5 minutes, then scoop generous portions into wide bowls. You want each bowl to have a biscuit and plenty of the creamy bean and mushroom gravy.

Spicy Cajun Chicken Pot Pie

This one brings real heat and a smoky backbone from beef sausage. The okra gives the gravy a slight thickness, and the biscuit topping cools everything down just enough.

Ingredients (makes 8 servings)

• Boneless skinless chicken thighs, cut into chunks: 1.1 kg (2.5 lb)
• Smoked beef sausage, sliced into rounds: 340 g (12 oz)
• Green bell pepper, diced: 1
• Yellow onion, diced: 1 large
• Frozen okra, thawed: 200 g (1.5 cups)
• Chicken stock: 600 ml (2.5 cups)
• All-purpose flour: 30 g (1/4 cup)
• Cajun seasoning: 2 tbsp
• Canned diced tomatoes, drained: 400 g (14 oz)
• Refrigerated biscuit dough: 1 tube (8 biscuits)

Instructions

Step 1: Season the chicken chunks with 1 tbsp of the Cajun seasoning and place them in the slow cooker with the sliced smoked beef sausage, diced bell pepper, diced onion, and thawed okra. You want the sausage distributed evenly so every bite gets a little smoky heat.

Step 2: Stir in the drained diced tomatoes, then whisk the 30 g (1/4 cup) flour into the 600 ml (2.5 cups) chicken stock and pour it over the top. Add the remaining 1 tbsp Cajun seasoning, and you will see the sauce take on a deep reddish color as it mixes.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the sauce has thickened enough to cling to the vegetables. If you taste it now, the heat will mellow slightly under the biscuit topping, so do not be afraid of the spice level.

Step 4: Arrange the biscuit dough over the filling, tearing two of the biscuits in half if you need to fill gaps. Cover and cook on high for 45 to 50 minutes, until the biscuits are golden and cooked through in the center.

Step 5: Serve the pot pie straight from the slow cooker, scooping deep so you get chicken, sausage, and a biscuit in every bowl. You can pass extra Cajun seasoning at the table for anyone who wants more fire.

Curried Chickpea and Sweet Potato Pot Pie

This one swaps the usual gravy for a golden coconut curry and pulls in sweet potato for body. Puff pastry makes a delicate lattice that adds crackle to every spoonful.

Ingredients (makes 4 servings)

• Chickpeas, drained and rinsed: 2 cans (400 g each)
• Sweet potato, peeled and cut into 2 cm cubes: 500 g (1 lb)
• Yellow onion, diced: 1
• Garlic, minced: 3 cloves
• Coconut milk: 400 ml (1 can)
• Vegetable stock: 250 ml (1 cup)
• Curry powder: 2 tbsp
• All-purpose flour: 30 g (1/4 cup)
• Frozen peas: 100 g (2/3 cup)
• Frozen puff pastry, thawed: 1 sheet

Instructions

Step 1: Put the chickpeas, sweet potato cubes, diced onion, and minced garlic into the slow cooker. You want the sweet potatoes in one even layer so they cook at the same rate.

Step 2: Whisk the 30 g (1/4 cup) flour into the 250 ml (1 cup) vegetable stock until smooth, then stir in the coconut milk and 2 tbsp curry powder. Pour this over the chickpeas and sweet potato, and you will see the sauce turn golden almost immediately.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender and the sauce has thickened into a rich, glossy curry. Give it a stir halfway through if you are around, so the coconut milk does not separate.

Step 4: Stir in the frozen peas and let them warm through for 5 minutes while you prepare the puff pastry. Cut the sheet into 2 cm (3/4 in) wide strips and weave a loose lattice over the filling, trimming the edges to fit inside the slow cooker.

Step 5: Cover and cook on high for 45 minutes, until the pastry is puffed and deep golden. You can check the center of the lattice with a fork, and if it looks doughy, give it another 10 minutes with the lid cracked open slightly to release steam.

Step 6: Serve the pot pie in shallow bowls, letting everyone lift a square of the crisp pastry onto their curry. You want a little coconut sauce on every bite, so spoon extra from the bottom.

Gluten Free Chicken Pot Pie with Almond Drop Biscuits

For anyone avoiding gluten, this one keeps all the creamy chicken comfort without a speck of wheat. The filling thickens with a gluten-free flour blend, and the almond drop biscuits bake on top into a tender, nutty crust.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts, cut into 2.5 cm (1 in) chunks: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Frozen peas and carrots: 300 g (2 cups)
• Gluten-free all-purpose flour blend (with xanthan gum): 40 g (1/3 cup)
• Chicken stock: 480 ml (2 cups)
• Whole milk: 120 ml (1/2 cup)
• Dried thyme: 1 tsp
• Gluten-free self-rising flour blend: 150 g (1 cup)
• Cold butter, cut into small cubes: 60 g (4 tbsp)
• Milk for biscuits: 80 ml (1/3 cup)

Instructions

Step 1: Place the chicken chunks, diced onion, and frozen peas and carrots into the slow cooker. You can add a pinch of salt now if your stock is low sodium, but the chicken will season the sauce as it cooks.

Step 2: Whisk the 40 g (1/3 cup) gluten-free flour blend into the 480 ml (2 cups) chicken stock until completely smooth, then pour it over the chicken with the 120 ml (1/2 cup) milk and 1 tsp dried thyme. Stir once, and you will see the mixture look thin before the slow cooker turns it into gravy.

Step 3: Cover and cook on low for 5 hours or on high for 2.5 hours, until the chicken is cooked through and the sauce has thickened. If you lift the lid and see any separation, a quick stir will bring it back together.

Step 4: For the biscuits, rub the 60 g (4 tbsp) cold butter into the 150 g (1 cup) gluten-free self-rising flour with your fingertips until it looks like coarse sand. Pour in the 80 ml (1/3 cup) milk and stir just until a soft dough forms, then drop spoonfuls over the hot filling.

Step 5: Cover and cook on high for 40 minutes, until the biscuits are puffed and a toothpick inserted into the center of one comes out clean. You want to serve this right away while the biscuit tops are at their fluffiest.

Dairy Free Chicken and Corn Pot Pie with Mashed Potato Crust

This one skips the dairy without skimping on the creamy factor, because the mashed potato crust carries the richness. Sweet corn adds little pops of texture, and the whole thing stays warm in one pot.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs, cut into chunks: 1 kg (2.2 lb)
• Yellow onion, diced: 1 medium
• Frozen corn and peas: 300 g (2 cups)
• Chicken stock: 480 ml (2 cups)
• Unsweetened almond milk: 240 ml (1 cup)
• All-purpose flour: 30 g (1/4 cup)
• Dried parsley: 1 tsp
• Russet potatoes, peeled and quartered: 1 kg (2.2 lb)
• Unsweetened almond milk for mashing: 80 ml (1/3 cup)
• Olive oil: 2 tbsp

Instructions

Step 1: Put the chicken chunks, diced onion, and frozen corn and peas into the slow cooker. You can add a generous pinch of salt now if you like, since the almond milk is milder than dairy.

Step 2: Whisk the 30 g (1/4 cup) flour into the 480 ml (2 cups) chicken stock until smooth, then stir in the 240 ml (1 cup) almond milk and 1 tsp dried parsley. Pour this over the chicken, and you will see the sauce look very thin before it thickens.

Step 3: Cover and cook on low for 5 hours or on high for 2.5 hours, until the chicken is tender and the sauce coats the back of a spoon. If you need to thicken it further, leave the lid off on high for 10 minutes while you make the potato topping.

Step 4: Boil the quartered potatoes in salted water for 15 minutes, until they slide off a fork. Drain them well, then mash with the 80 ml (1/3 cup) almond milk and 2 tbsp olive oil until smooth. You want the mash stiff enough to hold its shape on top of the filling.

Step 5: You will spread the mashed potatoes over the hot chicken mixture in an even layer, using the back of a spoon to seal the edges against the slow cooker walls. Cover and cook on high for 20 minutes, until the potato crust is heated through and starting to form a light skin.

Step 6: Serve the pot pie by scooping straight down through the potato crust into the filling. You can run it under the broiler for 2 minutes first if you want a browned top, but it is not required.

Tater Tot Cheeseburger Pot Pie

This is the one to make when you need a dinner that kids and adults will actually fight over. Ground beef cooks into a saucy cheeseburger filling, and a crown of tater tots turns crispy on top while the middle stays soft.

Ingredients (makes 8 servings)

• Lean ground beef: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Ketchup: 120 ml (1/2 cup)
• Yellow mustard: 2 tbsp
• Worcestershire sauce: 1 tbsp
• Beef stock: 120 ml (1/2 cup)
• All-purpose flour: 30 g (1/4 cup)
• Shredded cheddar cheese: 240 g (2 cups)
• Frozen tater tots: 700 g (1.5 lb)

Instructions

Step 1: Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles as it cooks, about 6 minutes. You want no large chunks left, so keep stirring until it is evenly browned, then drain off most of the fat.

Step 2: Transfer the beef to the slow cooker and stir in the diced onion, minced garlic, 120 ml (1/2 cup) ketchup, 2 tbsp mustard, 1 tbsp Worcestershire sauce, and 120 ml (1/2 cup) beef stock. You will see the sauce come together into a loose sloppy joe consistency.

Step 3: You will sprinkle the 30 g (1/4 cup) flour over the beef mixture and stir until it disappears, then fold in half of the shredded cheddar. Cover and cook on low for 4 hours or on high for 2 hours, until the sauce is hot and thickened enough to coat the beef.

Step 4: You will arrange the frozen tater tots on top in a single layer, pressing them lightly into the beef. Sprinkle the remaining cheese over the tots, then cover and cook on high for 45 to 55 minutes, until the tots are deeply golden and the cheese is melted and bubbling around the edges.

Step 5: Scoop the pot pie into wide bowls, making sure each serving gets a few crispy tots and plenty of the cheesy beef below. You can add a few pickles on the side if you want the full cheeseburger experience.

Green Chile Chicken Pot Pie with Cornbread Topping

This one brings a Southwestern warmth to the pot pie table. Roasted green chiles and cumin give the chicken a gentle heat, and the cornbread topping soaks up the sauce while staying slightly sweet against the spice.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts, cut into 2.5 cm (1 in) chunks: 800 g (1.75 lb)
• Canned green chiles, drained: 2 cans (113 g each)
• Frozen corn kernels: 200 g (1.5 cups)
• Yellow onion and garlic, finely chopped: 1 medium onion + 3 cloves
• Chicken stock: 360 ml (1.5 cups)
• All-purpose flour: 30 g (1/4 cup)
• Ground cumin: 1 1/2 tsp
• Cornbread mix: 240 g (1 box, about 2 cups)
• Egg: 1 large
• Milk: 120 ml (1/2 cup)

Instructions

Step 1: Put the chicken chunks, green chiles, corn, and the chopped onion and garlic into the slow cooker. You want the chiles distributed so every spoonful gets a little heat.

Step 2: Whisk the 30 g (1/4 cup) flour into the 360 ml (1.5 cups) chicken stock until smooth, then stir in the 1 1/2 tsp cumin and pour it over the chicken. Give it one stir, and you will see the sauce take on a pale green tint from the chiles.

Step 3: Cover and cook on low for 5 hours or on high for 2.5 hours, until the chicken is cooked through and the sauce has thickened. If you find it too thin, leave the lid off on high for 10 minutes to let some steam escape.

Step 4: You will whisk the cornbread mix, egg, and 120 ml (1/2 cup) milk in a bowl until just combined, with a few small lumps remaining. Pour the batter over the hot chicken mixture, spreading it gently to the edges, and cover. Cook on high for 45 to 55 minutes, until the cornbread is set and golden on top.

Step 5: Let the pot pie rest uncovered for 5 minutes, then scoop down through the cornbread into the chicken below. You want a little cornbread in every bite, so serve it with a big spoon.

Lentil Shepherd’s Pie Pot Pie

Here is a meatless pot pie that still feels like a proper winter dinner. Brown lentils simmer into a rich, savoury base under a sweet potato mash, and the whole thing holds together better than you would expect.

Ingredients (makes 8 servings)

• Brown lentils, rinsed: 450 g (2 cups)
• Carrots, peeled and diced: 3 medium
• Yellow onion, diced: 1 large
• Garlic, minced: 4 cloves
• Vegetable stock: 960 ml (4 cups)
• Tomato paste: 3 tbsp
• Dried thyme: 1 tsp
• Sweet potatoes, peeled and cubed: 1.4 kg (3 lb)
• Coconut milk: 120 ml (1/2 cup)
• Olive oil: 2 tbsp

Instructions

Step 1: Place the rinsed lentils, diced carrots, diced onion, and minced garlic into the slow cooker. You want the lentils spread across the bottom so they cook evenly under the vegetables.

Step 2: Stir in the 3 tbsp tomato paste and 1 tsp dried thyme, then pour in the 960 ml (4 cups) vegetable stock. Give it one good stir, and you will see the stock turn a deep reddish brown as the tomato paste dissolves.

Step 3: Cover and cook on low for 7 hours or on high for 3.5 hours, until the lentils are tender and have absorbed most of the liquid. If you find the mixture too wet, cook uncovered on high for 15 minutes while you prepare the topping.

Step 4: Boil the sweet potato cubes in salted water for 12 minutes, until they are very soft. Drain them well, then mash with the 120 ml (1/2 cup) coconut milk and 2 tbsp olive oil until smooth. You want a stiff mash that can sit on top of the lentil base.

Step 5: You will spread the sweet potato mash over the lentil filling, using the back of a spoon to push it to the edges. Cover and cook on high for 25 minutes, until the topping is hot and slightly puffed at the edges.

Step 6: Serve the pot pie by scooping straight down so each portion has half lentil base and half sweet potato top. You can add a crack of black pepper or a handful of chopped parsley if you like.

Make Ahead Chicken Pot Pie Filling

This one is for the weeks when dinner needs to happen before you walk in the door. Make a double batch of the filling, freeze it flat, and then all you have to do on serving day is reheat it and add biscuits or toast.

Ingredients (makes 2 freezer bags, 4 servings each)

• Boneless skinless chicken breasts, cut into chunks: 1.4 kg (3 lb)
• Frozen mixed vegetables (peas, carrots, corn, green beans): 600 g (4 cups)
• Yellow onion, diced: 1 large
• Celery ribs, diced: 3
• Garlic, minced: 4 cloves
• Chicken stock: 720 ml (3 cups)
• Whole milk: 240 ml (1 cup)
• All-purpose flour: 60 g (1/2 cup)
• Dried thyme: 1 tsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Season the chicken chunks with 1 tsp salt and 1/2 tsp pepper, then place them in the slow cooker with the frozen mixed vegetables, diced onion, diced celery, and minced garlic. You want everything distributed so each freezer bag gets an equal mix.

Step 2: Whisk the 60 g (1/2 cup) flour into the 720 ml (3 cups) chicken stock until no lumps remain, then pour it in with the 240 ml (1 cup) milk and 1 tsp dried thyme. Stir once, and you will see the sauce look very thin before the slow cooker starts its work.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the sauce has thickened to a gravy. If you taste it now, it should be well seasoned but not salty, because the flavours will concentrate slightly after freezing.

Step 4: Let the filling cool completely at room temperature for no more than 2 hours, then divide it between two large freezer bags. Press each one flat so it freezes into a thin slab, and label it with the date. You can lay them on a baking sheet to freeze solid overnight.

Step 5: To reheat, thaw one bag overnight in the fridge or place the frozen slab in a pot over low heat with 60 ml (1/4 cup) water, breaking it up as it warms. You want it to simmer gently until hot, about 15 minutes.

Step 6: Serve the bubbling filling over warm biscuits, split open on the plate, or with toasted bread for dunking. You can top it with a spoonful of sour cream if you like, but the gravy already does plenty.

The one step that matters most across all of these is how you thicken the sauce. Whisk the flour into cold stock before it goes into the pot, and you won’t get a single lump. That small habit turns any of these fillings from watery soup into proper pot pie gravy.

Now pick the one that fits your night, get the slow cooker on early, and let the house smell like dinner before you even have to think about it.