Crockpot Chicken Pot Pie with Biscuits

When life gets busy but your family is craving comfort food, there’s nothing better than a cozy Crockpot chicken pot pie bubbling away in the slow cooker. This recipe is the perfect shortcut: tender chicken, hearty vegetables, and a creamy gravy topped with golden biscuits.

Known in many kitchen as Crockpot chicken and biscuits, this is a true family-friendly Southern-style meal that makes the house smell amazing and brings everyone to the table.

Before You Get Started

A few quick notes will help you get the best results:

• Use boneless, skinless chicken breasts or thighs. Thighs stay juicier, while breasts are leaner.
• Classic pot pie veggies include carrots, celery, and onion. Add frozen peas at the end so they stay bright (rather than turning brown and mushy).
• Bake the biscuits separately for the flakiest, golden finish. Refrigerated dough (such as Pillsbury Grands!) is a nice shortcut, or make homemade 3-ingredient buttermilk biscuits when time allows.
• A little flour and cream thicken the sauce, giving it that classic pot pie texture without canned soup.

** Tip: Spritz your slow cooker liner with a little bit of nonstick cooking spray before adding the ingredients. It prevents sticking and makes clean-up easier.

How to Make Crockpot Chicken Pot Pie

Cooking this dish is simple, but here’s a quick walkthrough including a few extra tips that you won’t find in the recipe card:

Step 1: Prep the Crock Pot

Spray the slow cooker, then add carrots, celery, onion, flour, chicken broth, thyme, and a bay leaf. Stir until the veggies are coated in flour. This will help the mixture thicken as it cooks.

Step 2: Add the Chicken

Nestle the chicken breasts or thighs on top of the vegetables. Sprinkle with salt and pepper. Keeping the chicken whole while it cooks ensures that it stays tender.

Step 3: Slow Cook Until Tender

Cover and cook on low for 4-6 hours or on high for 2-3 hours. The chicken should be cooked through and the vegetables tender. You’ll know it’s ready smells like Sunday supper!

Step 4: Chop and Stir Back In

Remove the thyme sprigs (if using) and bay leaf. Remove the chicken and place it on a cutting board. Dice or shred the meat with two forks, then return it to the slow cooker. Stir everything together so the flavors meld.

Step 5: Add Peas and Cream

Stir in frozen peas and heavy cream, then let the filling cook for about 10 minutes so the peas heat through and the sauce turns creamy.

Step 6: Bake the Biscuits

While the filling finishes, bake the biscuits in the oven according to package directions. Baking the biscuits separately guarantees golden, fluffy biscuits every time. Adding raw biscuits to the Crockpot filling would result in steamed, soggy biscuits.

** Tip: For an air fryer option, cook refrigerated biscuit dough at 350°F for about 6 minutes, flip, then cook for 2-3 more minutes (or until browned and done).

Step 7: Serve and Enjoy

Ladle the creamy chicken mixture into bowls, top with warm biscuits, and serve right away.

Serving Suggestions

Pair the Crock Pot chicken and biscuits with a crisp green side salad dressed in pepper jelly vinaigrette; a fresh fruit salad, pink salad, or Southern fried apples; or with extra veggies like steamed broccoli, Southern-style green beans, Southern collard greens, or roasted yellow squash.

Variations and Customizations

• Use cheddar biscuits or sweet potato biscuits for extra flavor.
• Use cooked rotisserie chicken (about 4 cups) instead of raw; stir in at the same time as peas.
• Swap heavy cream with half-and-half or evaporated milk for a lighter filling.
• Serve the filling over mashed potatoes, egg noodles, or rice instead of biscuits. You can also top the pot pie with baked puff pastry or crescent rolls instead of biscuits.
• Add mushrooms, corn, or green beans for more veggies.

Preparation and Storage Tips

• Make Ahead: Cook the filling up to 3 days in advance; reheat gently before serving.
• How to Store: Refrigerate leftovers in an airtight container for 3-4 days; freeze the filling for up to 3 months.
• How to Reheat: Warm on the stovetop over low heat or microwave individual portions until hot.

FAQs and Troubleshooting

• Why are my biscuits soggy? That’s a common issue when the biscuits cook directly on top of the filling (because they’re not exposed the dry, high heat of an oven). Bake them separately to avoid this problem.
• Can I use frozen chicken? It’s safest to thaw chicken first. Frozen chicken will impact the cooking time.
• How do I thicken the sauce more? Mix a little flour or cornstarch with broth or water, then stir it into the Crockpot during the last 30 minutes.
• Can I use canned soup instead of flour and cream? Yes, cream of chicken soup will work, but homemade gives fresher flavor.
• Can I make this in an Instant Pot? Yes, sauté the vegetables and add flour, pressure cook the chicken with broth, then stir in the cream and peas at the end.