Crockpot Chicken Pot Pie with Biscuits

This crockpot chicken pot pie is a festive and unique addition to any winter party or family dinner. Everyone will love these rich and creamy bowls topped with fluffy biscuits to look like pot pie, or whatever else your creativity can dream up!

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While baking chicken pot pie is a beloved comfort food tradition for many of us, this slow cooker version is a fun alternative. And it’s much easier to make too! There’s no rolling, crimping, or pie crust required.

I’ve simply taken my favorite creamy chicken stew recipe, cooked it low and slow, and topped it with canned biscuit dough to look like pot pie. And look at how cozy and fun it is! You better believe it tastes delicious too. If you’re searching for something different for your weeknight rotation or family dinner, this crockpot chicken pot pie is it!

Why You’ll Love This Recipe

Slow cooked flavor: Cooking the chicken and vegetables gently for several hours allows the flavors to develop deeply and naturally.

Easy preparation: Most of the ingredients go straight into the crockpot, making this recipe simple even on busy weekdays.

Creamy and comforting: The sauce becomes rich and velvety as it cooks, coating every piece of chicken and vegetable.

Fluffy biscuit topping: Soft biscuits on top soak up the creamy filling and add a satisfying texture to each bite.

Family friendly meal: The combination of chicken, vegetables, and warm biscuits makes this a meal everyone enjoys.

Great for leftovers: The filling reheats beautifully and tastes even better the next day as the flavors settle together.

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Ingredients

For the Chicken Pot Pie Filling

• 2 boneless skinless chicken breasts or thighs
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk or half and half
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley

For the Biscuit Topping

• 1 can refrigerated biscuit dough

Optional Add-Ins

• ½ cup diced potatoes
• ¼ cup chopped celery
• ½ cup sliced mushrooms

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Step-by-Step Instructions

1. Prepare the Crockpot Base

Place the chicken breasts in the bottom of the crockpot. Spread the chopped onion, garlic, and frozen mixed vegetables over the chicken so everything cooks evenly and absorbs flavor from the broth.

2. Add the Liquids and Seasoning

Pour the chicken broth over the ingredients and sprinkle in the salt, pepper, thyme, and parsley. These simple seasonings help build the comforting flavor that makes pot pie so satisfying.

3. Slow Cook the Chicken

Cover the crockpot and cook on low for about 6 to 7 hours or on high for about 3 to 4 hours. During this time the chicken becomes tender and the vegetables soften while soaking up the savory broth.

4. Shred the Chicken

Once the chicken is fully cooked, remove it from the crockpot and place it on a cutting board. Use two forks to shred it into bite sized pieces. Return the shredded chicken back into the slow cooker and stir it gently into the mixture.

5. Make the Creamy Sauce

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute until it forms a smooth paste. Slowly pour in the milk while whisking continuously until the sauce becomes thick and creamy.

6. Combine the Sauce with the Filling

Pour the creamy sauce into the crockpot and stir well. Let the mixture cook for another 15 to 20 minutes so the sauce blends fully with the chicken and vegetables.

7. Add the Biscuit Topping

Cut the biscuit dough into quarters and place the pieces on top of the filling. Cover and cook for about 30 to 40 minutes on high until the biscuits become soft and cooked through.

8. Serve the Pot Pie

Once the biscuits are fluffy and the filling looks thick and creamy, scoop the pot pie into bowls. Each serving should include plenty of chicken filling along with a few biscuit pieces on top.

Tips & Variations

• If you enjoy a thicker pot pie filling, add an extra tablespoon of flour to the sauce mixture before combining it with the crockpot ingredients. This creates a heartier texture similar to traditional baked pot pie.
• Rotisserie chicken can be used instead of raw chicken. Simply add it during the last hour of cooking since it is already cooked.
• Adding diced potatoes or celery gives the dish extra texture and makes it even more filling.
• For a richer flavor, replace the milk with half and half or a small splash of heavy cream.
• Some people like baking the biscuits separately in the oven and placing them on top right before serving. This creates a crisp golden biscuit that contrasts nicely with the creamy filling.
• Leftovers can be stored in the refrigerator for up to three days. Reheat gently on the stove or in the microwave with a splash of broth to keep the filling creamy.

Serving Suggestions

Crockpot chicken pot pie with biscuits works beautifully as a full meal on its own. The chicken, vegetables, and biscuits provide a satisfying balance of protein, comfort, and flavor.

A fresh green salad with a light lemon dressing pairs well with the creamy filling and adds a refreshing contrast.

Steamed green beans or roasted broccoli also make a simple side that complements the richness of the pot pie.

For a cozy dinner presentation, serve the pot pie in deep bowls and sprinkle a little fresh parsley on top. The green color brightens the dish and makes it look even more inviting.

Frequently Asked Questions

Can I use frozen chicken in this recipe?

It is best to thaw the chicken before placing it in the crockpot so it cooks evenly and safely.

Can this be made gluten free?

Yes, use a gluten free flour blend for the sauce and choose gluten free biscuit dough.

What if my filling is too thin?

Mix a tablespoon of cornstarch with two tablespoons of water and stir it into the crockpot. Let it cook a few more minutes to thicken.

Can I cook the biscuits separately?

Yes, baking them in the oven gives them a crisp exterior while the filling stays creamy underneath.

How do I store leftovers?

Place the pot pie filling in an airtight container and refrigerate for up to three days. Biscuits can be stored separately and reheated before serving.

Final Thoughts

Crockpot Chicken Pot Pie with Biscuits delivers the classic comfort of homemade pot pie with the ease of slow cooking. The creamy chicken filling and soft biscuit topping create a warm, satisfying dish that feels perfect for family dinners.