There is nothing quite like walking through the front door after a long day to the savory aroma of dinner already done. We all crave those meals that feel like a warm hug but do not require hours of standing over a hot stove. That is exactly why this Crockpot Chicken Pot Pie is about to become a regular in your weekly rotation. It captures all the creamy and savory goodness of the classic dish you grew up with but removes the hassle of rolling out pie crusts or monitoring an oven.
If you are a fan of Dump And Go Crockpot Dinners, this recipe is going to be a game changer for you. It combines tender chunks of chicken with a medley of colorful vegetables in a rich and flavorful sauce. The best part happens right at the end when you top it all off with pieces of refrigerated biscuit dough. The slow cooker steams the biscuits to fluffy perfection, creating a dumpling style topping that soaks up all that delicious gravy. It is the definition of comfort food made simple.
This guide will walk you through everything you need to know to make this Easy Chicken Pot Pie Recipe. Whether you are feeding a hungry family or just want plenty of leftovers for the week, this meal delivers on flavor and convenience. Let us dive into why this Crockpot Chicken Pot Pie With Biscuits is the ultimate solution for busy weeknights.
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Why You’ll Love This Recipe
You are going to fall in love with this recipe for so many reasons. First and foremost, it is incredibly forgiving. You do not need to be a master chef to pull this off. The slow cooker does the heavy lifting for you. It gently cooks the chicken and vegetables until they are perfectly tender, allowing the flavors to meld together beautifully over several hours.
Another reason this Crockpot Chicken Pot Pie stands out is the minimal cleanup involved. Since you are mixing everything directly in the slow cooker insert, you do not have a sink full of pots and pans to scrub later. It is a true one pot meal that respects your time. Plus, it is budget friendly. You can use simple pantry staples and frozen vegetables to create a hearty meal that feeds a crowd without breaking the bank.
Finally, the texture is simply amazing. The sauce becomes thick and creamy, coating every piece of chicken and vegetable. When you add the biscuits on top, they cook up soft and pillowy on the bottom while staying slightly firm on top. It is a delightful contrast that makes every bite interesting. This isn’t just dinner; it is an experience that brings the whole family to the table.
Ingredients
To make this delicious Crockpot Chicken Pot Pie, you will need a handful of simple ingredients that are easy to find at any grocery store. Here is what you need to gather to get started.
- 2 pounds boneless, skinless chicken breasts (diced into 1 inch pieces)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup chicken broth
- 1 can cream of chicken soup (10.75 ounce)
- 1/2 cup milk
- 1/4 cup all purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 can refrigerated biscuits (16.3 ounce)
Step-By-Step Instructions
Making this Easy Chicken Pot Pie Recipe is straightforward. Follow these simple steps to ensure your dinner turns out perfect every single time.
Step 1: Combine The Base Ingredients
Start by preparing your slow cooker. You can use a liner for easier cleanup if you wish, but it is not strictly necessary. Place your diced chicken breasts into the bottom of a 6 quart slow cooker. Add the diced carrots, celery, frozen peas, and frozen corn. These vegetables provide the classic pot pie flavor profile and add a wonderful sweetness and crunch to the dish.
Next, pour in the chicken broth, cream of chicken soup, and milk. Sprinkle the flour over the top, followed by the dried thyme, black pepper, and salt. The flour is crucial here as it helps thicken the sauce as it cooks, ensuring your Crockpot Chicken Pot Pie isn’t too watery.
Step 2: Mix And Cook
Take a sturdy spoon and stir everything together until it is well combined. You want to make sure the flour and spices are distributed evenly throughout the liquid and coating the chicken and vegetables. This ensures every bite is seasoned perfectly.
Place the lid on your slow cooker. You have two options for cooking time depending on your schedule. You can cook on LOW for 6 to 8 hours, which is perfect if you are starting this before work. Alternatively, you can cook on HIGH for 3 to 4 hours if you are getting a later start. The chicken should be cooked through and tender by the end of this time.
Step 3: Add The Biscuit Topping
About 30 minutes before you are ready to serve, it is time to add the biscuit layer. Open the can of refrigerated biscuits. Take each biscuit and tear it into quarters. This size is perfect for ensuring they cook through evenly without becoming gummy.
Remove the lid from the slow cooker and give the chicken mixture a quick stir. Arrange the biscuit pieces over the top of the chicken mixture. Try to spread them out so they cover most of the surface, but it is okay if there are small gaps. The biscuits will expand as they cook.
Step 4: Finish Cooking And Serve
Place the lid back on the slow cooker quickly to trap the heat. Continue to cook on HIGH for another 30 minutes. This boost of heat is essential to steam and bake the biscuits properly. You will know they are done when they have puffed up and are no longer doughy in the center.
Once the biscuits are cooked through, turn off the slow cooker. Scoop the Crockpot Chicken Pot Pie into bowls, making sure everyone gets a generous portion of the creamy filling and plenty of biscuit topping. Serve it warm and enjoy the comfort.
How To Store Leftovers
If you are lucky enough to have leftovers, storing them is easy. Allow the pot pie to cool down slightly before transferring it to a container. You want to prevent excess condensation from making the biscuits soggy. Place the mixture into an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to 3 to 4 days.
When you are ready to reheat, the microwave is your best friend for a quick lunch. Place a portion in a microwave safe bowl and heat for 1 to 2 minutes, or until it is heated through. If you prefer, you can also reheat it in the oven at 350 degrees Fahrenheit for about 15 minutes. This helps crisp up the biscuits a little bit, bringing back some of that freshly cooked texture.
Freezing this dish is possible, but there is a trick to it. The biscuit topping does not freeze very well once cooked, as it can become mushy upon thawing. If you want to freeze the filling, do so before adding the biscuits. Freeze the cooked chicken and vegetable mixture in a freezer safe container for up to 3 months. When you are ready to eat, thaw the mixture in the fridge overnight, heat it up in the slow cooker or on the stove, and then cook fresh biscuits on top or bake them separately.
Tips
To get the absolute best results from your Crockpot Chicken Pot Pie, here are a few handy tips. First, resist the urge to lift the lid during the initial cooking phase. Slow cookers rely on trapped heat and steam to cook food evenly. Every time you peek, you lose significant heat, which can extend the cooking time.
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a splash of water and stir it into the pot before adding the biscuits. This will give you a gravy that clings even more to the ingredients. However, the flour in the recipe usually does a great job on its own.
Feel free to customize the vegetables based on what you have on hand. Green beans or diced potatoes make excellent additions or substitutions. If you use potatoes, make sure to cut them small so they cook through at the same rate as the carrots. This recipe is very flexible, making it one of the best Dump And Go Crockpot Dinners for using up produce.
For the biscuits, try to work quickly when adding them to the pot. You want to keep the internal temperature of the slow cooker as high as possible. If your slow cooker runs a bit cool, you might need an extra 10 or 15 minutes for the biscuits to fully cook. Just keep an eye on them towards the end.
Conclusion
This Crockpot Chicken Pot Pie is truly a meal that checks all the boxes. It is warm, satisfying, and incredibly simple to prepare. By using the slow cooker, you free up your evening while still providing a wholesome homemade dinner for your family. The combination of tender chicken, sweet vegetables, and savory gravy topped with soft biscuits is a texture and flavor match made in heaven.
Whether you are new to cooking or a seasoned pro looking for an easy win, this recipe will not disappoint. It proves that you do not need complicated techniques to create something delicious. So grab your ingredients, toss them in the pot, and get ready to enjoy a bowl of pure comfort. Do not forget to save this Easy Chicken Pot Pie Recipe for the next time you need a hassle free dinner solution.
FAQ
Can I put frozen chicken in the crockpot?
It is generally recommended to thaw your chicken before adding it to the slow cooker. putting frozen meat directly into a slow cooker can keep the meat in the “danger zone” temperatures for too long, where bacteria can grow. For safety and the best texture, thaw your chicken breasts in the refrigerator the night before you plan to make this Crockpot Chicken Pot Pie.
Can I use homemade biscuit dough?
Absolutely. If you have a favorite homemade biscuit recipe, you can certainly use it. Just roll out your dough and cut it into pieces similar in size to the quartered refrigerated biscuits. The cooking time should be roughly the same, but keep an eye on them to ensure they rise and cook through properly.
Can I make this gluten free?
Yes, you can adapt this recipe to be without gluten. Substitute the all purpose flour with a high quality gluten free flour blend. Ensure your cream of chicken soup is a certified gluten free variety, as many standard brands contain wheat. Finally, use a gluten free biscuit dough or dumpling recipe for the topping. The result will still be a delicious Crock Pot Chicken Pot Pie With Biscuits that fits your dietary needs.
Why is my sauce too thin?
Vegetables can sometimes release more water than expected, or the condensation from the lid can add liquid. If your sauce is thinner than you like after cooking, you can leave the lid off for the last few minutes of cooking to let some steam escape. Alternatively, the cornstarch slurry mentioned in the tips section works wonders to thicken it up quickly.
Can I use chicken thighs instead of breasts?
You certainly can. Boneless skinless chicken thighs are a great alternative. They tend to stay juicier and have a slightly richer flavor than breast meat. Since thighs are more forgiving with long cooking times, they work exceptionally well in slow cooker recipes like this one. Just dice them up the same way you would the breasts.
Crockpot Chicken Pot Pie
This Crockpot Chicken Pot Pie is the ultimate comfort food made simple. Tender chicken and colorful veggies in a creamy sauce, topped with fluffy steamed biscuits. A no-fuss, one-pot meal perfect for busy weeknights.
Requirements
Ingredients
Instructions
- Place diced chicken, carrots, celery, peas, and corn in a 6-quart slow cooker.
- Pour in chicken broth, cream of chicken soup, and milk. Sprinkle with flour, thyme, pepper, and salt.
- Stir everything until well combined.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender.
- About 30 minutes before serving, tear each biscuit into quarters.
- Stir the chicken mixture, then arrange biscuit pieces over the top.
- Replace the lid and cook on HIGH for another 30 minutes, until biscuits are puffed and cooked through.
- Serve warm and enjoy.
Notes
Resist the urge to lift the lid during the initial cooking phase to maintain heat.
For a thicker sauce, mix 1 tbsp of cornstarch with water and add it before the biscuits.
Feel free to customize with other vegetables like green beans or small-diced potatoes.
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