There are some meals that just feel like home, and Crock Pot Chicken Pot Pie with Biscuits is at the top of that list. It’s the kind of dish that reminds you of Sunday dinners at grandma’s, cozy nights in, and that first warm bite that makes everything right in the world. But let’s be honest—traditional chicken pot pie takes time. Making the filling, rolling out pie crust, baking it all together—it’s a commitment.
That’s why this Crock Pot Chicken Pot Pie with Biscuits recipe is a total game-changer. You get all the creamy, hearty, comforting goodness of a classic chicken pot pie, but without spending hours in the kitchen. Just toss everything into the slow cooker, let it work its magic, and top it off with golden, buttery biscuits. Sound too good to be true? Stick around, and I’ll prove you wrong.
Why You’ll Love This Recipe
- Effortless Cooking: Your crock pot does all the heavy lifting—you just sit back and let the magic happen.
- One-Pot Wonder: No need for multiple pans and extra dishes. Everything simmers in one pot.
- Ridiculously Delicious: Creamy, rich, and packed with tender chicken and flaky biscuits.
- Perfect for Meal Prep: Leftovers? Even better the next day.
- Customizable: Want to switch up the veggies? Prefer a cheddar biscuit topping? Go for it!
And if you’re on the hunt for more easy, comforting meals, check out this Crockpot Garlic Parmesan Chicken Pasta for another winner.
Ingredients You’ll Need
You probably have most of these in your kitchen already. This recipe keeps things simple and familiar, with easy-to-find ingredients that deliver big flavor.
Filling:
- Chicken – Boneless, skinless chicken breasts or thighs work best.
- Vegetables – A mix of onions, carrots, celery, and peas.
- Chicken Broth – The base for a rich, flavorful sauce.
- Heavy Cream or Half & Half – Makes the filling thick and creamy.
- Flour – Helps thicken the sauce to that classic pot pie consistency.
- Garlic & Onion Powder – Because no good comfort food skips these.
- Thyme, Rosemary & Sage – The holy trinity of chicken pot pie seasoning.
- Soy Sauce or Worcestershire Sauce – Adds depth and that little something extra.
- Butter – Because a little richness never hurt anyone.
Biscuits:
- Refrigerated Biscuits – Pillsbury Grands are a classic choice.
- Homemade Buttermilk Biscuits – If you want to go all out.
- Cheddar Bay Biscuits – Because cheese makes everything better.
- Bisquick or Biscuit Mix – When you need a quick fix.
For another slow-cooked classic, don’t miss this Chicken Potato Soup Crock Pot.
Step-By-Step Instructions
Step 1: Prep Your Ingredients
Start by chopping up your onions, carrots, and celery—the ultimate flavor base. Dice them small so they cook evenly in the slow cooker. Pro tip: If you hate chopping onions, buy the pre-chopped ones. No one’s judging.
Step 2: Load Up the Crock Pot
Place the chicken, veggies, chicken broth, butter, and seasonings into your slow cooker. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. During this time, the flavors will meld together into a savory, thick, creamy masterpiece.
Step 3: Shred That Chicken
Once the chicken is fall-apart tender, take it out and shred it with two forks. Then, stir it back into the pot so it can soak up all that deliciousness.
Step 4: Thicken the Sauce
In a small bowl, whisk together flour and heavy cream. Pour this into the slow cooker and stir well. Let it cook on HIGH for another 30 minutes so the sauce thickens.
Step 5: Add the Biscuits
You’ve got two options:
- Bake Separately – If you like crispy, golden-bottomed biscuits, bake them in the oven.
- Bake on Top – Place raw biscuits directly on the filling in the crock pot, cover, and cook on HIGH for 30-45 minutes until golden brown.
Either way, you’re about to experience chicken biscuit pot pie heaven.
For another comfort classic, try this Green Chili Chicken Stew Crock Pot.
Tips for the Best Chicken Pot Pie with Biscuits
- Thighs over Breasts: If you like juicier, more flavorful chicken, use thighs instead.
- Extra Creamy? Add a bit of cream cheese to the sauce.
- Want a Crispy Biscuit Bottom? Bake them separately instead of in the crock pot.
- Try Puff Pastry Instead: For a fancy twist, top your pot pie with flaky puff pastry.
- Add More Veggies: Mushrooms, corn, or green beans are great additions.
Make-Ahead and Storage Tips
Make-Ahead:
- Prepare the filling up to 2 days in advance and store it in the fridge.
- Make homemade biscuits and store them unbaked.
Storage:
- Keep leftovers in an airtight container in the fridge for 3-5 days.
- Freeze for up to 3 months.
Reheating:
- Warm the filling in a skillet, adding a splash of broth or milk if needed.
- Reheat biscuits in the oven at 350°F for 5-7 minutes.
Looking for another easy slow cooker meal? Try this Crockpot Loaded Potato Soup.
Chicken Pot Pie with Biscuits
Ingredients
- For the Chicken Pot Pie Filling:
- 2 lbs boneless skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 cup heavy cream or half & half
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- 1 teaspoon Worcestershire sauce or soy sauce
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup frozen peas
- Salt and pepper to taste
- For the Biscuits:
- 1 can refrigerated biscuits Pillsbury Grands or similar OR
- 6 homemade buttermilk biscuits OR
- 6 cheddar bay biscuits for extra flavor
Instructions
- Prep the Ingredients: Dice the onions, carrots, and celery. If using homemade biscuits, prepare the dough and refrigerate until needed.
- Slow Cook the Chicken: Add the chicken, chicken broth, butter, garlic powder, onion powder, thyme, rosemary, sage, Worcestershire sauce, diced onions, carrots, and celery to the crock pot. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked.
- Shred the Chicken: Remove the cooked chicken from the slow cooker, shred with two forks, and return to the crock pot. Stir in the frozen peas.
- Thicken the Sauce: In a small bowl, whisk together the flour and heavy cream. Pour into the slow cooker, stir, and let cook on HIGH for 30 minutes until thickened.
- Add the Biscuits: You have two options:
- Bake Separately: If you like crispier biscuits, bake them in the oven according to the package or recipe instructions.
- Bake on Top: Place raw biscuits directly on top of the filling in the crock pot, cover, and cook on HIGH for 30-45 minutes until golden brown.
- Serve & Enjoy: Scoop out generous portions of chicken pot pie with biscuits on top and serve warm.
Notes
- For Extra Creaminess: Add 2 oz of cream cheese when thickening the sauce.
- Want a Crispier Biscuit Bottom? Bake biscuits separately and place them on top just before serving.
- Vegetable Variations: Add mushrooms, corn, or green beans for extra texture.
- Storage: Leftovers can be refrigerated for 3-5 days or frozen for up to 3 months.
- Reheating: Warm filling in a skillet and reheat biscuits in a 350°F oven for 5-7 minutes.
Why You Need to Try This Recipe
This Crock Pot Chicken Pot Pie with Biscuits is everything you love about a classic pot pie, but without the hassle. It’s rich, creamy, comforting, and topped with golden biscuits that make each bite pure comfort food perfection.
So, next time you’re craving something cozy, skip the frozen pot pies and make this super easy chicken pot pie instead. Your taste buds will thank you.
Want more slow cooker goodness? Check out this Beef and Noodles Crock Pot for another easy dinner win.
Enjoy!
