Crockpot Chicken Pot Pie with Biscuits Recipe

There’s something deeply comforting about coming home to the aroma of a slow-cooked meal — that cozy, savory scent that wraps around you like a warm blanket. I remember the first time I made this crockpot chicken pot pie with biscuits on a chilly Sunday afternoon. The house smelled like pure comfort — creamy chicken, tender vegetables, and buttery biscuits baking to golden perfection.

This recipe quickly became one of those “family favorites” that everyone asks for on repeat. It’s the kind of dinner that doesn’t just feed the belly but soothes the soul. What makes it even better is how hands-off it is — the crockpot does all the heavy lifting while you go about your day. By dinnertime, all you have to do is pop those biscuits in the oven, ladle out the creamy filling, and spoon it all together into a bowl of homemade bliss.

If you’re craving that old-fashioned, from-scratch comfort but don’t want to spend hours stirring over the stove, this crockpot version is your best friend.

Why I Love This Recipe

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What makes this crockpot chicken pot pie truly special is the blend of old-fashioned flavor with modern-day convenience. You get everything you love about a traditional pot pie — creamy sauce, tender chunks of chicken, perfectly cooked veggies — but without the hassle of rolling pie crusts or hovering over a stove.

For me, it’s all about that slow-cooked flavor. When the chicken simmers for hours in the crockpot, it becomes melt-in-your-mouth tender, soaking up every bit of savory broth and herb goodness. The sauce thickens just right, turning into that creamy, luscious filling that makes pot pie so irresistible.

And let’s talk about those biscuits. Instead of baking a full pie crust, we use fluffy, buttery biscuits that get crisp on the outside and soft on the inside. You can use refrigerated biscuits for convenience or make your own if you’re feeling a little ambitious — both work beautifully. The contrast of that flaky biscuit top with the creamy, rich filling underneath is pure magic.

Another reason I adore this dish is how family-friendly it is. Even the pickiest eaters go back for seconds. It’s hearty without being heavy, comforting without being complicated. I’ve made it for Sunday dinners, potlucks, and even a few “just because” weeknights when everyone needed a little comfort food hug.

Ingredients for Crockpot Chicken Pot Pie with Biscuits

This recipe uses simple, wholesome ingredients — the kind that are easy to find and likely already in your pantry. But the magic happens when they come together in that slow, steady heat of the crockpot.

Here’s what you’ll need and why each ingredient matters:

Chicken
I usually go for boneless, skinless chicken breasts because they shred easily after slow cooking. You can also use chicken thighs if you prefer a richer flavor. Thighs tend to stay extra juicy and flavorful in the crockpot, so it really depends on your texture preference.

Vegetables
Classic pot pie veggies like carrots, peas, and corn bring sweetness and texture to the creamy filling. I often toss in a handful of diced potatoes or green beans for a heartier bite. Using frozen mixed vegetables saves prep time — just dump them in straight from the bag.

Creamy Base
To get that signature pot pie filling texture, I use a combination of cream of chicken soup, chicken broth, and a splash of heavy cream. The broth adds depth, while the cream makes it luscious and comforting. You can also use milk or half-and-half for a lighter version.

Aromatics and Seasoning
Onions, garlic, salt, black pepper, dried thyme, and parsley bring the dish to life. I also like adding a little poultry seasoning — it gives that old-fashioned “Sunday dinner” flavor that reminds you of grandma’s kitchen.

Butter and Flour (for thickening)
Toward the end of cooking, I sometimes make a quick roux on the stovetop with butter and flour to thicken the sauce even more. It’s optional, but if you love a thicker filling, it’s worth the extra 5 minutes.

Biscuits
Ah, the crowning glory! You can use refrigerated biscuit dough (like Pillsbury Grands) for convenience, or make your own homemade buttermilk biscuits if you want to go the extra mile. Either way, bake them separately and serve them on top of the creamy chicken mixture — that way, they stay perfectly crisp.

How Much Time Will You Need

That’s the beauty of this recipe — the crockpot does most of the work for you.

If you’re cooking on low heat, plan for about 6 to 7 hours. This gives the chicken plenty of time to become fall-apart tender and for all the flavors to meld together beautifully.

If you’re short on time, you can cook it on high heat for about 3 to 4 hours, though I find the low-and-slow method gives a more luxurious texture and deeper flavor.

The biscuits only take about 10–15 minutes to bake in the oven, so you can pop them in just before you’re ready to serve.

All in all, it’s one of those set-it-and-forget-it meals that let you relax and still deliver a homemade dinner that feels like you’ve been cooking all day.

How to Make This Crockpot Chicken Pot Pie with Biscuits

Here’s the detailed, step-by-step breakdown so you can recreate this comforting dish right at home:

Step 1: Prep the Crockpot Base
Spray your crockpot with a bit of nonstick cooking spray or brush it lightly with melted butter to prevent sticking. Add diced onions, garlic, carrots, and potatoes (if using). This creates a flavorful base layer that slowly infuses into the chicken.

Step 2: Add the Chicken
Lay the chicken breasts (or thighs) over the veggies. Sprinkle with salt, black pepper, thyme, and parsley. Don’t worry about cutting the chicken yet — it’ll shred easily after slow cooking.

Step 3: Mix the Creamy Sauce
In a bowl, whisk together the cream of chicken soup, chicken broth, and heavy cream until smooth. Pour this mixture over the chicken and veggies, making sure everything is coated evenly.

Step 4: Slow Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours. About halfway through, give it a gentle stir if you can — this helps distribute the flavors evenly.

Step 5: Shred the Chicken
Once the chicken is tender, remove it from the crockpot and shred it with two forks. Add the shredded chicken back into the crockpot and stir everything together. This is when the magic really happens — the sauce thickens slightly, and the chicken absorbs all that creamy goodness.

Step 6: Add the Veggies
If you’re using frozen peas or corn, add them in during the last 30 minutes of cooking. This keeps them bright and slightly crisp instead of mushy.

Step 7: Bake the Biscuits
About 15 minutes before serving, bake your biscuits according to package or recipe directions. I love brushing the tops with melted butter for that golden shine and extra flavor.

Step 8: Serve and Enjoy
To serve, ladle a generous scoop of the creamy chicken mixture into a bowl, then top it with a warm biscuit (or two). I like to split the biscuit in half so it soaks up the sauce without getting soggy. It’s comfort food perfection.

Substitutions

If you’re like me, you probably tweak recipes depending on what’s in your pantry — and this one’s incredibly flexible.

Chicken:
No chicken breasts? No problem. Use boneless thighs for a richer, more flavorful result. You can even use leftover rotisserie chicken — just add it in during the last hour of cooking so it doesn’t dry out.

Cream of Chicken Soup:
If you want to skip the canned soup, make a homemade version with butter, flour, milk, and chicken bouillon. It takes about 10 minutes and gives the dish a from-scratch feel.

Heavy Cream:
You can substitute half-and-half, evaporated milk, or even unsweetened coconut milk if you’re avoiding dairy.

Vegetables:
Feel free to swap or add your favorites — green beans, mushrooms, or celery all work beautifully.

Biscuits:
Gluten-free? Try gluten-free biscuit dough or even puff pastry for a slightly different texture. You can also serve the pot pie filling over mashed potatoes or rice if you want to skip the biscuits altogether.

This recipe is all about flexibility — as long as you keep that creamy base and tender chicken, you really can’t go wrong.

Best Side Dishes for Crockpot Chicken Pot Pie

This dish is hearty enough to stand alone, but if you want to round out your meal, here are three perfect sides that complement it beautifully:

1. Garlic Green Beans
Lightly sautéed green beans with garlic and a sprinkle of sea salt make the perfect fresh contrast to the rich, creamy pot pie filling.

2. Simple Garden Salad
A crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette cuts through the richness and adds a refreshing balance.

3. Roasted Brussels Sprouts
Oven-roasted Brussels sprouts caramelize beautifully and add a slightly nutty, savory touch to the meal — perfect alongside creamy comfort food.

Serving and Presentation Tips

There’s something truly satisfying about serving a rustic dish like crockpot chicken pot pie in a way that still feels cozy yet special. I like to lean into the homey charm of this recipe — it’s not fancy, but it’s the kind of food that makes people pause mid-bite and say, “Wow.”

Start with deep, wide bowls — this allows the creamy filling to nestle perfectly beneath the biscuit top. I like to split each biscuit in half and place one half at the bottom of the bowl, then ladle the rich chicken mixture over it, and finally rest the other biscuit half on top. The bottom soaks up that luscious sauce, while the top stays beautifully crisp.

If you’re serving this at a family dinner or potluck, a cast-iron skillet or rustic ceramic dish works beautifully for presentation. Spoon the filling into the dish, arrange the biscuits on top, and brush them with melted butter or a touch of garlic herb oil before serving. It looks like something straight out of a farmhouse kitchen.

For a finishing touch, sprinkle a little fresh parsley or thyme over the top just before serving — it adds color and a burst of freshness that cuts through the creaminess.

Tips and Tricks to Make This Recipe Even Better

Here’s the thing about crockpot cooking — it’s wonderfully forgiving, but a few small adjustments can take your chicken pot pie from good to unforgettable.

Don’t rush the slow cook.
Cooking on low heat allows the flavors to develop deeply and keeps the chicken incredibly tender. The longer, slower method really makes a difference here.

Add your dairy toward the end.
If you’re using milk, cream, or half-and-half, add it during the last hour of cooking to prevent curdling. This keeps your filling smooth and creamy instead of grainy.

Thicken to your liking.
If you prefer a thicker pot pie filling, make a simple roux on the stovetop. Melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and cook for 1–2 minutes before stirring it into the crockpot near the end of cooking.

Season in layers.
Salt and pepper the chicken before adding it to the pot, then taste again before serving. The slow cooker can sometimes mellow flavors, so a final seasoning adjustment makes a big difference.

Keep biscuits separate.
Always bake the biscuits separately and add them just before serving. If you try to cook them in the crockpot, they’ll turn doughy instead of fluffy and golden.

Common Mistakes to Avoid

Even the best recipes can go wrong with a few missteps. Here’s how to avoid them:

Overcooking the chicken.
Yes, even in a crockpot, chicken can dry out if left too long. Stick to the recommended cooking times and check for tenderness around the 6-hour mark.

Adding frozen veggies too early.
Frozen vegetables can get mushy if they cook for the entire duration. Always add them during the last 30 minutes.

Skipping the roux or thickener.
If your filling feels too watery, it’s usually because it hasn’t thickened properly. The flour-butter roux or a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) can fix this easily.

Using biscuits in the crockpot.
Tempting, but don’t do it. They’ll turn soggy and heavy. Bake them separately for that perfect texture contrast.

Neglecting seasoning at the end.
Slow cooking can mute flavors, so taste before serving and adjust with salt, pepper, or a dash of garlic powder to wake everything up.

How to Store It

If you happen to have leftovers (and that’s a big if), this crockpot chicken pot pie stores beautifully.

Let the filling cool completely before transferring it into an airtight container. Store it in the refrigerator for up to 4 days. The biscuits should be stored separately in a zip-top bag at room temperature for up to 2 days.

To reheat, warm the filling gently on the stove over medium heat or in the microwave, stirring occasionally to keep it smooth. Add a splash of broth or cream if it feels too thick. Refresh the biscuits in the oven for a few minutes at 350°F to bring back their crispness before serving.

If you want to freeze it, store the filling (without the biscuits) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, reheat gently, and serve with freshly baked biscuits.

FAQ

Can I use frozen chicken for this recipe?
Yes, you can, but it’s best to thaw it first for even cooking. Using frozen chicken can cause uneven texture and excess liquid in the crockpot.

Can I make this dairy-free?
Absolutely. Use coconut milk or almond milk instead of cream, and replace the cream of chicken soup with a dairy-free alternative or homemade sauce.

Can I make it ahead of time?
Yes! You can prepare the filling a day ahead and store it in the fridge. Just reheat it in the crockpot or on the stovetop and bake the biscuits fresh before serving.

What can I use instead of biscuits?
You can serve the filling with puff pastry squares, mashed potatoes, or even over rice or noodles for a different twist.

How do I thicken the sauce if it’s too thin?
Use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in during the last 20 minutes of cooking. It’ll thicken beautifully.

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