If you’re craving hearty, comforting crock pot dishes, this crockpot chicken pot pie with biscuits is going to be your new favorite. It’s everything you love about the best chicken pot pie recipe but made even easier in the slow cooker. No rolling out pie crusts or fussing with complicated steps—this is a true dump-and-go comfort food dinner that’s perfect for busy weeknights.
This crustless chicken pot pie crockpot version keeps all the cozy flavors of the traditional dish: tender chicken, creamy sauce, hearty vegetables, and warm biscuits served on the side. It’s an easy dinner recipe that feels homemade without the stress, making it a family favorite for weeknights or even Sunday dinner.
When you walk into the kitchen after a long day and smell this slow cooker meal that has been simmering away, you’ll understand why it’s one of the best homemade chicken pot pie recipes. It’s creamy, filling, and crowd-pleasing—just what you need when you want comfort food done right.
Why You’ll Love This Recipe
- Easy weeknight dinner: Prep in 10 minutes, let the crockpot do the work.
- Family-friendly: Kids and adults love it, especially with biscuits.
- Dump-and-go recipe: No complicated steps, just layer, cook, and enjoy.
- Versatile: Works with chicken breast or thighs, frozen or fresh veggies, and even leftover rotisserie chicken.
This is the kind of recipe that saves you time, keeps everyone happy, and fills the house with the cozy smell of comfort food.
Easy Chicken Dinners
- Crock Pot Crack Chicken
- Crock Pot Chicken Fajitas
- Marry Me Chicken
- Chicken Ritz Casserole
- Smothered Chicken with Gravy
- Best Bourbon Chicken
Ingredients
- 4 boneless skinless chicken breasts – Use chicken thighs if you like richer flavor. Rotisserie chicken works if you’re short on time.
- 5–6 gold potatoes, peeled and cubed (about 2 cups) – Red or russet potatoes also work. Just keep the pieces similar in size so they cook evenly.
- 1 medium onion, chopped – Yellow onions are standard, but sweet onions give a milder taste.
- 4 celery ribs, chopped – Adds a subtle crunch and depth of flavor. Can substitute with diced carrots if you’re out.
- 3–5 garlic cloves, minced – Fresh is best, but jarred garlic works in a pinch.
- 1 teaspoon dried thyme – Classic flavor for chicken pot pie. Swap with Italian seasoning for variety.
- 1 teaspoon salt & 1 teaspoon pepper – Adjust to taste.
- 2 cans (10.5 oz each) cream of chicken soup – Use cream of mushroom or cream of celery as substitutes.
- 1 cup chicken broth – Low-sodium recommended so you can control salt.
- ½ cup heavy cream (or whole milk) – Heavy cream gives richness, but milk keeps it lighter.
- 16 oz bag frozen mixed vegetables – Easiest option. Use fresh veggies if you prefer.
- 1 can (16.3 oz) refrigerated biscuits – Southern-style biscuits bake fluffy and golden. Can swap for homemade biscuits or even crusty bread.
- Fresh parsley (optional) – Adds a fresh, bright touch before serving.
How to Make Chicken Pot Pie in Slow Cooker
Layer chicken: Place chicken breasts in a single layer on the bottom of your slow cooker.
Add vegetables and seasoning: Scatter potatoes, onion, celery, and garlic evenly on top. Sprinkle with thyme, salt, and pepper.
Pour in liquids: Add the cream of chicken soup, chicken broth, and heavy cream. Spread gently so everything is covered.
Cook: Cover with lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours. (Tip: low and slow gives more tender chicken.)
Bake biscuits: In the last hour, preheat oven and bake biscuits according to package instructions.
Shred chicken: About 30 minutes before serving, remove chicken and place on a cutting board. Shred with two forks or cut into cubes. Return chicken to the slow cooker.
Add vegetables: Stir in the frozen mixed vegetables. Cover and let cook for another 30 minutes until veggies are heated through.
Serve: Ladle into bowls, sprinkle with parsley if using, and serve hot with warm biscuits on the side.
Storage & Reheating
- Refrigerator: Store cooled chicken mixture in an airtight container for 3–5 days. Store biscuits separately in another container (up to 5 days).
- Freezer: The chicken filling freezes well (without biscuits) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding a splash of broth or milk if it thickened too much.
Serving Tips & Variations
- Serve with biscuits, dinner rolls, or crusty bread.
- Add extra herbs like rosemary or sage for more flavor.
- For a lighter version, use low-fat milk and skip the cream.
- Want extra creamy texture? Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) during the last 10 minutes.
FAQs
Can I use frozen chicken in the crockpot?
Yes, but it’s always best to thaw chicken first for even cooking and food safety. If you do use frozen chicken, add at least 30 minutes of extra cooking time. Make sure the internal temperature reaches 74°C (165°F).
Can I make this vegetarian?
Definitely. Swap the chicken for mushrooms, jackfruit, or canned chickpeas. Use cream of mushroom soup and vegetable broth instead of chicken soup and broth. It won’t taste exactly like the classic version, but it’s still a hearty and satisfying dish.
What if my sauce is too thin?
If you find it runny, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and let it cook for 10–15 minutes more. This thickens it up into a creamy sauce. If it’s too thick, just stir in a little extra broth or milk until you reach the texture you like.
Do I have to serve with biscuits?
Not at all. Biscuits make it a true chicken pot pie style dish, but you can also serve it over rice, mashed potatoes, or egg noodles. If you want something lighter, try pairing it with a fresh green salad and crusty bread.
Can I use leftover rotisserie chicken?
Yes, and it’s a huge time saver. Add shredded rotisserie chicken about 30 minutes before serving, when you stir in the vegetables. This way the chicken doesn’t overcook and dry out.
How can I make this recipe dairy-free?
Use a dairy-free cream of chicken substitute (or cream of mushroom) and replace heavy cream with coconut milk or an oat-based cream. Biscuits can be swapped for dairy-free bread or rolls.
Can I prep this ahead of time?
Yes, you can chop all the veggies and even mix the sauce (soups, broth, cream, and seasonings) the night before. Store everything in the fridge and dump it into the crockpot in the morning.
Is this freezer friendly?
Yes, the filling freezes very well (without biscuits). Let it cool, then store in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or slow cooker. Bake fresh biscuits when ready to serve.
What size slow cooker should I use?
A 6-quart crockpot is ideal for this recipe. A 5-quart may be a bit tight, while an 8-quart could make the mixture spread out too thin and cook unevenly.
More Slow Cooker Dinner Ideas
Easy Dump and Go Fall Crock Pot Lazy Dinner Recipes
Slow Cooker White Chicken Chili
Crock Pot Crack Chicken
Slow Cooker Chicken Pot Pie Recipe
This Slow Cooker Chicken Pot Pie with Biscuits is the ultimate comfort food made easy. Tender chicken, creamy sauce, hearty veggies, and golden biscuits come together in a simple dump-and-go crockpot dinner the whole family will love.
6
servings10
minutes4
hoursKeep the screen of your device on
Ingredients
4 4 boneless skinless chicken breasts
5 5 gold potatoes, peeled and cubed (about 2 cups)
1 medium 1 onion, chopped
4 sticks 4 celery, chopped
4 4 garlic cloves, minced
1 tsp 1 dried thyme
1 tsp 1 salt
1 tsp 1 pepper
2 ounce 2 cans cream of chicken soup (10.5)
1 cup 1 chicken broth
1/2 cup 1/2 heavy cream or whole milk
16 ounce 16 bag frozen mixed vegetables
16.3 ounce 16.3 Grands southern homestyle butter tastin’ biscuits, for serving
Fresh parsley, for garnish (optional)
Directions
- Place chicken breasts in an even layer inside the 6-7 quarts slow cooker.
- Evenly top with the potatoes, onion, celery, garlic, and seasonings. Then pour in the cream of chicken soup, chicken broth, and heavy cream.
- Place the lid on the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- During the last 1 hour, preheat the oven and prepare the biscuits according to package instructions.
- As the biscuits are cooking, remove the chicken breasts and transfer onto a chopping board. Cut into bite-sized cubes or shred with a fork. Return it to the slow cooker and add the frozen mixed vegetables. Stir to combine. Cover with lid and then continue cooking the remainder of the time, until the vegetables are heated through.
- Garnish with fresh chopped parsley. Ladle into bowls and serve with freshly baked biscuits.
Notes
- Chicken breast or chicken thighs will work for this recipe
- Gold potatoes, red potatoes, baby potatoes, or russet potatoes will work in this recipe. Just be sure to cut them around the same size for even cooking.
- I recommend cooking low and slow for the most tender meat. Do not go past the recommended cooking times or the chicken will dry out.
- For a thicker and creamier soup, use less broth and add a little more cream. If you find the soup too thin for your liking, you can make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water and stirring the mixture into the soup. Cook for 10 more minutes, or until desired consistency is reached.
- If the soup gets too thick, simply stir in a little more broth to thin it out.
- Use your favorite store bought or homemade biscuits. You can even serve with crusty bread if desired.
