There’s nothing quite like the smell of chicken pot pie bubbling away on a cozy evening. This Crockpot Chicken Pot Pie takes all the creamy, savory goodness you love and makes it ridiculously easy.
No rolling out pie dough or babysitting the oven. Just toss everything in your slow cooker, let it work its magic, and top it with golden, flaky biscuits. It’s comfort food that practically makes itself—and tastes like you spent hours in the kitchen.
Why You’ll Love This Recipe
Set It and Forget It: The slow cooker does 90% of the work, creating a rich, flavorful filling while you go about your day.
Easy Biscuit Topping: Instead of a fussy pie crust, we use easy biscuits that bake right on top (or separately) for a perfect golden crunch.
Total Comfort: It’s creamy, savory, and packed with veggies. It’s the ultimate warm hug in a bowl.
Family-Friendly: Even picky eaters love this dish. It’s classic, familiar, and deeply satisfying.
Ingredients
Chicken Breasts: Boneless and skinless. They stay tender and shred easily after slow cooking.
Cream of Chicken Soup: Provides the thick, creamy base without needing a roux. It’s the shortcut that makes this recipe foolproof.
Potatoes & Carrots: Classic pot pie veggies that hold up well in the crockpot. They soak up all that delicious flavor.
Frozen Peas: Added at the end to keep them bright green and popping with flavor.
Onion & Garlic: Build depth and savory richness into the filling.
Chicken Broth: Thins the soup slightly so the sauce isn’t too thick or pasty.
Seasonings: Dried thyme, black pepper, and a pinch of salt bring everything together.
Refrigerated Biscuits: The easy shortcut for the “crust” topping. Golden, buttery, and ready in minutes.
Step-by-Step Instructions
1. Combine: Place chicken breasts, diced potatoes, sliced carrots, chopped onion, cream of chicken soup, and chicken broth in the slow cooker. Season generously with thyme, black pepper, and a pinch of salt.
2. Cook: Cover and cook on High for 3-4 hours or Low for 6-7 hours. The chicken should be tender and easy to shred.
3. Shred: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot. Stir in the frozen peas and corn (if using).
4. Bake Biscuits: While the filling finishes, bake the biscuits in the oven according to package directions. This prevents them from getting soggy and ensures they’re perfectly golden.
5. Serve: Ladle the creamy chicken mixture into bowls and top each serving with a warm, flaky biscuit. Enjoy immediately!
Tips for Success
Don’t Overcook Veggies: Cut your potatoes and carrots into uniform chunks (about 1-inch pieces) so they cook evenly without turning to mush.
Thicken It Up: If the sauce is too thin after cooking, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes on High. Let it thicken before serving.
Biscuits on Top: You can cook biscuits directly in the crockpot, but they often turn out dumpling-like and dense. For crispy, golden biscuits, bake them separately in the oven!
Use Chicken Thighs: If you prefer darker meat, boneless skinless chicken thighs work beautifully and stay even more tender in the slow cooker.
Crockpot Chicken Pot Pie Variations
Turkey Pot Pie: A perfect way to use up leftover holiday turkey. Add it at the end since it’s already cooked—just stir it in to warm through.
Vegetarian Version: Skip the chicken and add mushrooms, green beans, and more potatoes. Use vegetable broth and cream of mushroom soup for a rich, meat-free filling.
Herby & Savory: Add fresh rosemary and sage for a Thanksgiving-inspired flavor profile. A pinch of nutmeg also adds warmth.
Dairy-Free: Use a dairy-free cream soup (or make your own with coconut milk and flour) and brush biscuits with olive oil instead of butter.
Serving Suggestions
Serve with a simple green salad dressed in a tangy vinaigrette to cut through the richness of the pot pie.
Extra warm biscuits on the side are always welcome—they’re perfect for soaking up every last bit of that creamy sauce.
Cranberry sauce pairs surprisingly well with this savory dish, especially if you’re serving it during the holidays.
FAQs
Can I put raw chicken in the crockpot?
Yes! Raw chicken cooks safely and gently in the slow cooker. It becomes tender and easy to shred.
Can I use heavy cream instead of soup?
Absolutely. Use 1 cup heavy cream and 2 tablespoons flour whisked together as a base if you want to avoid canned soup. Add extra seasonings for flavor.
Can I freeze leftovers?
Yes! Freeze the filling only (it keeps for up to 3 months). Bake fresh biscuits when you’re ready to reheat and serve.
Final Thoughts
This Crockpot Chicken Pot Pie is the definition of easy comfort food. It’s rich, creamy, and filling—everything you want on a chilly night. Your family will beg for this meal again and again!
So grab your slow cooker, toss in the ingredients, and let it do all the work. Then sit back, relax, and enjoy the cozy deliciousness.
Don’t forget to pin this recipe so you can make it whenever a craving strikes!
Creamy Crockpot Chicken Pot Pie with Biscuits
Ingredients
Equipment
Method
- Add chicken breasts, diced potatoes, sliced carrots, diced onion, cream of chicken soup, and chicken broth to the slow cooker. Season with thyme, black pepper, and salt, then stir to combine.
- Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours until chicken is tender and vegetables are cooked through.
- Remove chicken breasts, shred with two forks, and return shredded chicken to the slow cooker.
- Stir in frozen peas and corn and let heat through.
- While filling finishes, bake biscuits according to package directions until golden brown.
- Ladle creamy chicken mixture into bowls and top each serving with a warm biscuit. Serve immediately.