Try this easy Crockpot Chicken Pot Pie for your next dinner. It’s great for a weeknight or a lazy Sunday. I’ve made this several times and it’s always a hit! This dish should be on your list if you want a balanced meal with tasty protein and veggies.
The best part is that even your kids will love it! I’m not sure why, but biscuits are the ingredient that I look forward to the most. Maybe it’s the soft texture that pie crust doesn’t have.
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The creamy crockpot pot pie filling is well seasoned and full of a variety of textures to keep you coming back for another bite. You’re going to love the veggies, soft potatoes, and juicy chicken in a flavorful sauce.
If you like pot pie recipes, you will love my Seafood Pot Pie and Turkey Pot Pie with Stuffing Crust.
Why You Will Love This Recipe
- It’s budget-friendly: This is an inexpensive meal that you can add to your weekly dinner rotation. I love having a hearty and cheap recipe on my list when I’m not sure what to make.
- It’s a one-pot meal: All of the ingredients are cooked in the crockpot so you don’t have to worry about any extra cleaning.
- It’s great to make ahead: I love preparing this recipe in advance to make dinnertime a breeze! Just store it in the refrigerator until you’re ready to set up your slow cooker.
Ingredients
Below is everything you’ll need to make my rendition of crockpot pot pie with biscuits. I make an easy filling using chicken, veggies, and broth. Cream of chicken soup is the star ingredient to make it perfectly rich and creamy!
- Chicken breasts: I like to use boneless chicken breasts for this recipe because they cook well in this recipe. You may use boneless chicken thighs if you prefer but they will take longer to cook through. I don’t recommend bone-in chicken since we will be shredding the meat.
- Spices: I use salt, pepper, garlic powder, and onion powder for more depth of flavor to the pot pie.
- Potatoes: Idaho potatoes are my go-to but you may use Yukon gold or Russet potatoes if you prefer. Ensure they are diced uniformly so they cook evenly.
- Veggies: Onion and mixed veggies provide the perfect amount of texture to this recipe. Just a frozen bag of any variety of mixed veggies (I like corn, carrots, and peas) works great.
- Cream of chicken soup: This ingredient thickens the pot pie filling while also providing a creamy texture and flavor. It’s key in this recipe!
- Chicken broth: I like to add some chicken broth to help cook the chicken, veggies, and potatoes while also ensuring the sauce doesn’t become too thick.
- Biscuits: Use any variety of refrigerated biscuits that you like. This includes buttermilk, honey butter, flaky layers, and more! I love classic homestyle biscuits for this slow cooker pot pie. You can even make homemade like these cream cheese biscuits!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Herb and mushroom: Use fresh herbs like rosemary, sage, and thyme to add a lovely herbaceous flavor. I also add mushrooms because they all taste amazing together.
- Cheesy garlic: Add some cream cheese and shredded parmesan, as well as fresh garlic, for a cheesy version.
- Vegetarian: Skip the chicken and add extra potatoes and lentils as the protein. Swap the cream of chicken for cream of celery and use vegetable broth for a vegetarian version.
How to Make Chicken Pot Pie in the Slow Cooker
Here are the instructions on how to make this slow cooker chicken pot pie recipe. I recommend that you preheat your oven for the biscuits while you shred the chicken so it’s ready for the biscuits. Also, make sure that you spray the inside of your slow cooker with nonstick cooking spray.
Step 1: Season and add the chicken and veggies. Generously season the chicken breasts with the spices and place them on the bottom of the crockpot. Add the potatoes, onions, and frozen veggies on top and around the chicken.
Step 2: Make the sauce mixture. Whisk together the cream of chicken soup and chicken broth in a small bowl.
Step 3: Add to the slow cooker. Pour the soup mixture evenly over the top of the chicken and veggies in the crockpot.
Step 4: Cook. Cover and cook it for 3-4 hours on high or 6-7 hours on low. Check to ensure the potatoes are tender and the chicken is fully cooked.
Step 5: Shred the chicken. Remove the chicken breasts from the pot and shred them using two forks. Add the chicken back into the slow cooker while you make the biscuits.
Step 6: Add biscuits and serve. Bake the biscuits according to the package directions. Place them on top of the chicken pot pie filling or serve them on the side. Scoop and enjoy!
Recipe Tips
- Keep the lid closed: Allow the chicken pot pie in the crockpot to cook undisturbed. Try to keep the lid on so the steam doesn’t escape. This helps ensure even thorough cooking.
- Add more broth if needed: If the consistency is too thick for you, feel free to stir in a splash of chicken broth.
- Use a thermometer: When in doubt, use a meat thermometer! Chicken must be cooked to an internal temperature of at least 165 degrees F. It’s not worth the risk, so always check if you’re unsure.
If you love recipes like this easy chicken pot pie, you may also enjoy this Cream of Chicken Soup Chicken Pot Pie .
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze the leftovers in a container or freezer bag for up to 3 months. If possible store the biscuits separately or even better recommend making fresh biscuits to serve with the leftovers.
- Reheating: Place an individual portion in the microwave or pour the filling into a saucepan over medium-low heat until heated through. Reheat the biscuits wrapped in foil in the oven.
- Make Ahead: Prepare the chicken pot pie filling and store it in the refrigerator for 24-48 hours before you’re ready to cook it. Then, pull it out and let it sit at room temperature for 30 minutes before you start the slow cooker.
Serving Suggestions
- Fresh salads like this easy asparagus salad and broccoli salad make great easy side dishes to pair with this biscuit chicken pot pie.
- If you want more veggies, I like this spinach and carrots side dish or simply sauteed spinach as a side.
- Lemon blueberry ice cream is the perfect easy dessert to enjoy after a warm and comforting meal.
- A key lime pie shot is refreshing and sweet. I love dessert shots, too!
Recipe FAQs
I don’t recommend it. They become gummy and tough. If you want brown and flaky biscuits, bake them separately in the oven and add them at the end.
Yes! I like to shred it because I prefer the texture but you may chop the chicken breasts into bite-size pieces instead.
Sure! If it’s too thin, combine a little broth or water with cornstarch to make a slurry. Then, stir it in the crockpot when you remove the chicken.
Video
More Delicious Crockpot Chicken Dishes
Do you like slow cooker chicken dishes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crockpot Chicken Pot Pie with Biscuits
Ingredients
- 2 chicken breasts skinless, boneless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Idaho potatoes peeled and diced
- 1 onion finely chopped
- 1 10.5-ounce can cream of chicken soup
- 1 cup chicken broth
- 2 cups frozen mixed vegetables
- 1 package refrigerated biscuits
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder, and place them in the slow cooker.
- Add the diced potatoes, chopped onion and frozen vegetables to the slow cooker, surrounding the chicken.
- In a small bowl, whisk together the cream of chicken soup, and chicken broth then pour over chicken, onions and vegetables.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the potatoes are fully cooked.
- Remove the chicken breasts from the slow cooker and shred them using two forks, then return the shredded chicken to the slow cooker. Return the chicken to the slow cooker.
- Cook the biscuits according to package directions. Place over the filling and allow guests to serve themselves or serve on top of a bowl or plate of the filling.
Video
Notes
- Store leftover crock pot chicken pot pie with biscuits in an airtight container in the refrigerator for up to 4 days.
- Check the doneness of the chicken with a thermometer if you aren’t sure if it’s fully cooked. It should have an internal temperature of at least 165 degrees F.
Nutrition
This post was originally published in September 2021. It's been updated with new content and images.
Mona says
What a fabulous dinner. We all loved it and will definitely make again. Total comfort food. ❤️
Karin and Ken says
I love this comfort food too! All the best. Karin