Easy Crockpot Chicken Pot Pie with Biscuits (Ultimate Comfort Food)
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This Crockpot Chicken Pot Pie with Biscuits is the ultimate comfort food, made incredibly simple in your slow cooker. Tender chicken, hearty vegetables, and a savory, creamy sauce simmer to perfection all day long, filling your home with an irresistible aroma. Topped with warm, flaky biscuits baked fresh from the oven, it’s a complete, satisfying meal that the whole family will love, with minimal effort required.
There’s a special kind of magic in a recipe that delivers maximum comfort with minimal effort, and that’s exactly what you get with this crockpot chicken pot pie with biscuits. I developed this recipe for those busy weekdays when I’m craving a hearty, home-cooked meal but don’t have the time to stand over a stove. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, savory stew that tastes like it’s been simmering for hours.
Imagine coming home to the scent of tender chicken, potatoes, and sweet vegetables enveloped in a velvety, herb-infused sauce. All that’s left to do is bake a few flaky biscuits to scoop up every last delicious drop. It’s the perfect one-pot wonder that feels both nostalgic and wonderfully convenient, making it a staple in my recipe rotation.
Why You’ll Love This Crockpot Chicken Pot Pie
This recipe is more than just a simple dinner; it’s a solution for busy families who refuse to compromise on flavor. Here’s why it will become your new favorite:
- Set It and Forget It: With just 15 minutes of prep, you can toss everything into the slow cooker and let it work its magic. No constant stirring or monitoring required!
- Unbelievably Creamy Sauce: We use a combination of condensed soup and chicken broth, which creates a foolproof, rich, and creamy sauce that won’t break or curdle in the slow cooker.
- Hearty and Filling: Packed with lean protein from the chicken and nutrient-rich vegetables like carrots, peas, and potatoes, this is a complete meal in one bowl.
- Family-Friendly Flavor: The savory, mild flavors are a guaranteed hit with both kids and adults. It’s a comforting classic that everyone at the table will enjoy.
- Perfect for Meal Prep: The filling can be made ahead of time and tastes even better the next day, making leftovers something to look forward to.
Ingredients for Crockpot Chicken Pot Pie
This recipe relies on simple, accessible ingredients to create its classic, comforting flavor. Here’s what you’ll need:
For the Filling
- Boneless, Skinless Chicken Breasts: About 1.5 pounds of chicken provides the perfect amount of lean protein. You can also use boneless, skinless chicken thighs for extra flavor and moisture.
- Cream of Chicken Soup: This is our shortcut to a perfectly creamy, seasoned sauce. Use a quality brand for the best flavor. For a from-scratch feel, you can use a homemade cream soup base.
- Chicken Broth: This thins the condensed soup to the perfect consistency and adds another layer of savory flavor. Opt for low-sodium to control the salt level.
- Vegetables: A mix of diced onion, sliced carrots, celery, and cubed potatoes creates the classic pot pie base. We add frozen peas at the end to keep them bright and firm.
- Seasonings: A simple blend of dried thyme, dried parsley, garlic powder, salt, and black pepper gives the filling its signature aromatic and savory taste.
For the Topping
- Refrigerated Biscuits: A can of refrigerated biscuit dough is the easiest way to top your pot pie. They bake up golden, flaky, and perfect for sopping up the sauce. Any style (buttermilk, homestyle, etc.) will work!
Step-by-Step Instructions
Place chicken breasts in the bottom of a 6-quart slow cooker, then top with diced onion, sliced carrots, celery, and potatoes.
In a separate bowl, whisk together the cream of chicken soup, chicken broth, thyme, garlic powder, salt, and pepper until smooth.
Pour the soup mixture evenly over the chicken and vegetables in the slow cooker. Do not stir.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
Easy Crockpot Chicken Pot Pie with Biscuits (Ultimate Comfort Food)
Equipment
- 6-quart slow cooker, cutting board, chef's knife, measuring cups and spoons, medium mixing bowl, whisk, baking sheet
Ingredients
Instructions
- 1
Place the chicken breasts at the bottom of a 6-quart slow cooker.
- 2
Top the chicken with the diced onion, sliced carrots, sliced celery, and cubed potatoes.
- 3
In a medium bowl, whisk together the cream of chicken soup, chicken broth, dried thyme, garlic powder, pepper, and salt until smooth. Pour this mixture evenly over the vegetables and chicken in the slow cooker.
- 4
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- 5
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- 6
Stir in the frozen peas and let them cook for another 10-15 minutes, or until heated through.
- 7
About 20 minutes before serving, preheat your oven and bake the refrigerated biscuits according to the package directions until golden brown and flaky.
- 8
To serve, ladle the creamy chicken pot pie filling into bowls and top each serving with a warm biscuit.
Notes
Time-Saving Tip: Use a store-bought rotisserie chicken. Shred about 3-4 cups of meat and add it to the slow cooker during the last 30 minutes of cooking.
Thickening the Sauce: If you prefer a thicker filling, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Stir it into the crockpot during the last 20-30 minutes of cooking on HIGH.
Storage: Store the filling and biscuits separately. The filling keeps in an airtight container in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat biscuits in an oven or toaster oven to maintain their texture.
Pro Tips for Perfect Crockpot Chicken Pot Pie
Make every bowl of this slow cooker classic absolutely perfect with a few expert tips:
- Don’t Cook the Biscuits in the Crockpot: While it seems tempting, placing raw biscuit dough directly on top of the filling in a slow cooker results in gummy, undercooked tops and soggy bottoms. Always bake them separately in the oven for the best flaky texture.
- Thicken the Sauce (If Needed): If your filling seems a bit thin at the end of cooking, create a slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir it into the crockpot, turn the heat to HIGH, and cook for another 15-20 minutes until thickened.
- Use a Rotisserie Chicken Shortcut: To save even more time, you can use 3-4 cups of shredded meat from a store-bought rotisserie chicken. Add it during the last 30 minutes of cooking, just long enough to heat through.
- Add Peas at the End: To prevent frozen peas from becoming mushy and losing their vibrant green color, stir them in during the last 15 minutes of cooking. They will cook through perfectly.
- Shred Chicken Easily: Once the chicken is cooked, you can remove it and shred it with two forks, or you can shred it directly in the crockpot using a hand mixer on low speed for a quick, mess-free method.
Serving Suggestions & Variations
This crockpot chicken pot pie is a fantastic meal on its own, but you can easily customize it or pair it with simple sides.
Serving Ideas:
- Serve the filling in wide, shallow bowls and place one or two freshly baked biscuits right on top.
- For a heartier meal, serve alongside a simple green salad with a vinaigrette dressing to cut through the richness.
- Garnish with fresh chopped parsley or chives for a pop of color and fresh flavor.
Flavor Variations:
- Cheesy Biscuit Topping: Before baking, brush the tops of the biscuits with melted butter and sprinkle with shredded cheddar cheese and a pinch of garlic powder.
- Add Different Veggies: Feel free to add other vegetables like mushrooms, green beans, or corn.
- Herbaceous Twist: Add a teaspoon of poultry seasoning or a sprig of fresh rosemary to the slow cooker for a deeper, more aromatic flavor.
Storage and Reheating Instructions
Leftovers are one of the best parts of this recipe! For the best results, store the filling and biscuits separately.
- To Store: Let the chicken pot pie filling cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. Store leftover biscuits in a separate airtight container or zip-top bag at room temperature.
- To Reheat: Reheat the filling gently on the stovetop over medium-low heat or in the microwave. To revive the biscuits, warm them in a toaster oven or air fryer for a few minutes until they are warm and crisp.
- To Freeze: The filling freezes exceptionally well. Let it cool, place it in freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze the baked biscuits.
