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. Tender chicken, hearty vegetables, and a creamy gravy topped with golden biscuits. It’s a true family-friendly Southern-style meal that makes the house smell amazing.
If you love this recipe, try my classic Chicken Pot Pie for an oven-baked version, or Chicken and Dumplings for another cozy favorite. You’ll find more easy dinners like this in my Cozy Crock Pot Dinners collection.
Table of Contents
Before You Get Started
A few quick tips will help you get the best results:
- Choose your chicken. Boneless, skinless thighs stay juicier during the long cook time, while breasts are leaner but can dry out if overcooked. Either works well here.
- Classic pot pie veggies include carrots, celery, and onion. Add frozen peas at the end so they stay bright and tender rather than turning brown and mushy.
- Bake the biscuits separately for the flakiest, golden finish. Refrigerated dough (such as Pillsbury Grands!) is a great shortcut, or make homemade 3-Ingredient Buttermilk Biscuits when time allows. Adding raw biscuits directly to the slow cooker results in soggy, steamed biscuits.
- A little flour and cream thicken the sauce, giving it that classic pot pie texture without canned soup.
How to Make Crockpot Chicken Pot Pie
This dish comes together easily, but here’s a walkthrough with a few extra tips you won’t find in the recipe card.
Step 1: Prep the Crock Pot
Spray the slow cooker insert with nonstick cooking spray to prevent sticking and make cleanup easier.
Add carrots, celery, onion, flour, chicken broth, thyme, and a bay leaf. Stir until the veggies are coated in flour. This helps the mixture thicken as it cooks.
⇢ Cut your vegetables into similar-sized pieces (about ½-inch dice) so they cook evenly. Larger chunks may need extra time to become tender.
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 helps it stay tender and juicy.
Step 3: Slow Cook Until Tender
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender.
⇢ If your filling looks too thick at the end, stir in a splash of chicken broth to loosen it. Slow cookers vary, and sometimes the sauce reduces more than expected.
Step 4: Shred or Chop and Stir
Remove the thyme sprigs (if using fresh) and bay leaf.
Transfer the chicken to a cutting board and dice or shred it with two forks. Return the chicken to the slow cooker and stir everything together.
Step 5: Add Peas and Cream
Stir in frozen peas and heavy cream. Let the filling cook for about 10 more minutes so the peas heat through and the sauce turns rich and creamy.
Step 6: Bake the Biscuits
While the filling finishes, bake the biscuits in the oven according to package directions. Baking them separately guarantees golden, fluffy biscuits every time.
⇢ Air Fryer Option: Cook refrigerated biscuit dough at 350°F for about 6 minutes, flip, then cook for 2 to 3 more minutes until browned and cooked through.
Step 7: Serve and Enjoy
Ladle the creamy chicken mixture into bowls, top with warm biscuits, and serve right away.
This recipe is a keeper! I made it tonight for supper and it was delicious…Great recipe! Hearty and wholesome!
– Rosemary
What to Serve with Chicken Pot Pie
This creamy, savory dish pairs well with lighter sides that add color and freshness to the plate. A crisp salad or simple vegetable rounds out the meal nicely.
- Salads: A simple green salad, Pink Salad, or Fruit Salad with Honey Lemon Dressing.
- Vegetables: Garlic Roasted Broccoli, Roasted Root Vegetables, or Southern-Style Green Beans.
- Fruit: Fried Apples add a sweet Southern touch.
Variations and Customizations
- Switch up the biscuits. Try Cheddar Biscuits, Sweet Potato Biscuits, or Drop Biscuits for extra flavor.
- Use rotisserie chicken. Shred about 4 cups of cooked rotisserie chicken and stir it in at the same time as the peas for an even faster dinner.
- Lighten up the filling. Swap heavy cream with half-and-half or evaporated milk.
- Skip the biscuits. Serve the filling over Mashed Potatoes, egg noodles, or rice. You can also top with baked puff pastry or crescent rolls.
- Add more vegetables. Mushrooms, corn, or green beans all work well in the filling.
Freezer Meal Prep
This recipe works great as a freezer meal. Prep the filling ingredients ahead and freeze them raw, then cook when you’re ready.
To freeze: Combine the carrots, celery, onion, flour, chicken broth, thyme, and bay leaf in a gallon-sized freezer bag. Add the raw chicken on top. Remove as much air as possible, seal, and freeze flat for up to 3 months.
To cook: Thaw the bag overnight in the refrigerator. Spray the slow cooker, pour in the contents, and cook as directed. Add the peas and cream at the end.
Storage and Reheating
Refrigerate leftovers in an airtight container for 3 to 4 days.
Freeze the filling (without biscuits) for up to 3 months.
Reheat gently on the stovetop over low heat, or microwave individual portions until hot. Biscuits are best reheated in the oven or toaster oven to restore their crispness.
Frequently Asked Questions
Why are my biscuits soggy?
Biscuits turn soggy when they cook directly on top of the filling because they steam instead of baking in dry heat. The fix is simple: bake them separately in the oven while the filling finishes in the slow cooker.
How do I thicken the sauce?
If your filling seems thin, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water or broth. Stir it into the slow cooker during the last 30 minutes of cooking.
Can I use frozen chicken?
It’s best to thaw chicken first for even cooking and food safety. Frozen chicken will significantly increase the cooking time and may not cook evenly.
Can I use rotisserie chicken instead?
Yes! Shred about 4 cups of rotisserie chicken and add it when you stir in the peas and cream. This shortcut makes dinner even faster.
More Cozy Crock Pot Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crock Pot Chicken Pot Pie with Biscuits
Equipment
Ingredients
- 1 cup peeled and diced carrots
- 1 cup diced celery
- 1 small yellow onion, diced (about 1 cup)
- ⅓ cup all-purpose flour
- ⅓ cup chicken broth
- ¼ teaspoon dried thyme (or the leaves from 1 sprig fresh thyme)
- 1 dried bay leaf
- 2 lbs. boneless, skinless chicken breasts or thighs
- 1 cup frozen peas
- ⅓ cup heavy cream
- Kosher salt and ground black pepper
- 1 tube refrigerated biscuit dough (or use your favorite homemade biscuits)
Instructions
- Spray the insert of a 4- to 6-quart slow cooker with nonstick cooking spray. Add the carrots, celery, onion, flour, chicken broth, thyme, and bay leaf. Stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender.
- Remove the bay leaf. Transfer the chicken to a cutting board and dice or shred it with two forks. Return the chicken to the slow cooker.
- Stir in the frozen peas and heavy cream. Cook for an additional 10 minutes until the peas are heated through.
- While the filling finishes, bake the biscuits in the oven according to package directions.
- Ladle the chicken mixture into bowls and top with warm biscuits.
Notes
- Chicken breasts vs. thighs: Thighs stay juicier during the longer cook time. If using breasts, check them at the 2-hour mark on HIGH to prevent drying out.
- Vegetable size matters: Cut carrots, celery, and onion into similar-sized pieces (about ½-inch) so they cook evenly. Larger pieces may need extra time.
- Filling too thick? Stir in a splash of chicken broth at the end to loosen it.
- Filling too thin? Mix 1 tablespoon flour with 2 tablespoons cold broth, stir into the slow cooker, and cook 30 more minutes.
- Rotisserie chicken shortcut: Use about 4 cups shredded rotisserie chicken. Add it when you stir in the peas and cream.
- Canned soup option: You can substitute one 10.5-oz can of cream of chicken soup for the flour and cream, though homemade gives fresher flavor.
- Freezer meal: Combine all ingredients except peas and cream in a freezer bag with the raw chicken. Freeze flat for up to 3 months. Thaw overnight before cooking.
- Storage: Refrigerate leftovers for 3 to 4 days. Freeze the filling (without biscuits) for up to 3 months.
Nutrition
Originally published in October, 2015, this post was updated in February, 2026.
My comfort food can be served in just 10 minutes? Superb!Thank you for posting this recipe. This will be added to my list, for sure.
I know, right?! It’s so easy you just HAVE to try it! 🙂
This sounds like the ultimate weeknight meal. I’ve been using the slow cooker a lot lately. I’m just too darn busy to slave over the stove for dinner. This chicken and biscuits would be a great addition to our dinner rotation.
I’m the same way, Jen — after a busy day (especially one where I’ve been in the kitchen for blog stuff) the last thing I want to worry about is dinner! Slow cookers are the best. 🙂
Mmmm…this looks like the perfect dinner! I LOVE that it comes together with so little hands-on prep work! Definitely making this dish SOON! 🙂
Thanks, Anna! 🙂
Hi Blair,
I saw this over at Jebbica’s World and just had to come see more. I’m finally embracing the Fall and the best thing is the comfort food. Wow – this is stellar and something I could dig into once a week. I will be adding it to our monthly meal planning. I just bought my first slow cooker a few weeks ago, lol.
Thanks for a great recipe 🙂
Thanks, Robyn!! You’re going to LOVE that slow cooker! I hope that you give this recipe a try. 🙂
Can you substitute chicken breasts instead of chicken thighs?
Hi, Emmy! Yes, you can definitely substitute with chicken breasts. I find that the thighs stay more moist and tender in the slow cooker, but the breasts work fine too!
This recipe is a keeper! I made it tonight for supper and it was delicious. I did add more half and half and then I added too much,but I put in a little more flour and it was perfect. I did not want to peel and chop carrots so I added 2 bags of peas and carrots at the end and it turned out great! Great recipe! Hearty and wholesome!
Sounds perfect, Rosemary! Thank you! 🙂
This recipe is wonderful!! I did end up adding more half and half and chicken broth. The vegetables seemed to take awhile to cook. I had it on high for 2 hours but discovered I needed to go about an hour longer as the recipe indicates (2-3 hours on high).
Hi, I’m trying this recipe for the first time right now and realize that I forgot the celery! Do you think it will turn out okay? Without the celery? Thank you kindly for responding to me if you get a chance
It might have just a little less flavor but should still turn out okay!
Great recipe!! Everyone enjoyed it!!
Thank you, Donna! We’re so happy to hear this.