Chicken Pot Pie with Biscuits
This Crock Pot Chicken Pot Pie with Biscuits is the ultimate comfort food—tender chicken, creamy sauce, and golden, flaky biscuits on top. Easy to make in a slow cooker, this dish is perfect for busy nights when you want something hearty and homemade.
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.