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. No standing over a hot stove or worrying about burning anything.
Easy Biscuit Topping: Instead of a fussy pie crust, we use refrigerated biscuits that bake to golden perfection. They’re crispy on the outside, fluffy on the inside, and require zero rolling pins.
Total Comfort: It’s creamy, savory, and packed with veggies. Every spoonful delivers that warm hug feeling you crave on chilly evenings.
Ingredients
Chicken Breasts: Boneless and skinless breasts stay tender and shred beautifully after slow cooking. They soak up all that herby, savory flavor.
Cream of Chicken Soup: This provides the thick, creamy base without needing to make a roux from scratch. It’s the secret to effortless creaminess.
Potatoes & Carrots: Classic pot pie veggies that hold up beautifully in the crockpot. They turn tender but not mushy, adding hearty texture.
Frozen Peas: Added at the end to keep them bright green and popping with sweet flavor. They add a fresh contrast to the rich sauce.
Refrigerated Biscuits: The ultimate shortcut for a “crust” topping. They bake up golden and buttery in minutes.
Chicken Broth: Adds depth and helps create that silky, spoonable consistency.
Seasonings: Thyme, black pepper, and a hint of garlic powder bring savory warmth to every bite.
Step-by-Step Instructions
- 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, garlic powder, and black pepper. Stir everything together.
- Cook: Cover and cook on High for 3-4 hours or Low for 6-7 hours. The chicken should be fork-tender and the vegetables perfectly cooked through.
- Shred: Remove the chicken breasts, shred them with two forks into bite-sized pieces, and return the shredded chicken to the pot. Stir in the frozen peas and corn. Let them warm through for 10 minutes.
- Bake Biscuits: While the filling finishes, bake the refrigerated biscuits in the oven according to package directions (usually 375°F for 10-12 minutes). This prevents them from getting soggy and ensures that golden, crispy exterior.
- Serve: Ladle the creamy chicken pot pie filling into shallow bowls and crown each serving with a warm, buttery biscuit. Watch it soak up all that delicious gravy!
Tips for Success
Don’t Overcook Veggies: Cut your potatoes and carrots into uniform 1-inch chunks so they cook evenly without turning to mush. Consistency is key for perfect texture.
Thicken It Up: If your sauce looks too thin after cooking, stir together 2 tablespoons cornstarch with 2 tablespoons cold water. Stir this slurry into the crockpot during the last 30 minutes on High, and it’ll thicken beautifully.
Biscuits on Top: You can cook biscuits directly in the crockpot, but they often turn out dense and dumpling-like. For that crispy, flaky biscuit experience, bake them separately in the oven!
Season to Taste: Before serving, taste the filling and adjust the salt and pepper. The slow cooking process can mellow seasonings, so don’t be shy about adding a little extra.
Crockpot Chicken Pot Pie Variations
Turkey Pot Pie: This is a perfect way to use up leftover holiday turkey. Since it’s already cooked, add shredded turkey during the last 30 minutes of cooking so it just warms through without drying out.
Vegetarian Version: Skip the chicken and add sliced mushrooms, green beans, and extra potatoes. Use vegetable broth and cream of mushroom soup for a rich, earthy flavor.
Herby & Aromatic: Add fresh chopped rosemary and sage for a Thanksgiving-inspired flavor profile. A bay leaf thrown in during cooking adds wonderful depth too.
Cheesy Twist: Stir in 1 cup of shredded cheddar cheese during the last 15 minutes for an extra-indulgent, creamy finish.
Serving Suggestions
Serve your Crockpot Chicken Pot Pie with a crisp green salad dressed in tangy vinaigrette. The acidity cuts through the richness beautifully and adds a fresh element to the meal.
Extra warm biscuits on the side are always welcome. Slather them with butter and use them to mop up every drop of that creamy sauce.
A small side of cranberry sauce pairs surprisingly well with this savory dish. The sweet-tart flavor creates a delightful contrast.
FAQs
Can I put raw chicken in the crockpot?
Absolutely! Raw chicken cooks safely and gently in the sauce, staying incredibly moist and tender. The slow cooker is perfect for this.
Can I use heavy cream instead of canned soup?
Yes! Use 1 cup of heavy cream mixed with 1½ cups chicken broth and 3 tablespoons of flour to create your own creamy base. Whisk the flour into the cold broth first to avoid lumps.
Can I freeze leftovers?
Yes, but freeze only the filling in airtight containers for up to 3 months. Biscuits don’t freeze well once baked, so make fresh ones when you reheat the filling.
Final Thoughts
This Crockpot Chicken Pot Pie is the definition of easy comfort food that tastes like you spent hours in the kitchen. It’s rich, creamy, filling, and bursting with savory flavor in every spoonful. Your family will beg for this meal on chilly nights, rainy weekends, or anytime they need a serious dose of comfort. The combination of tender chicken, perfectly cooked vegetables, and that buttery biscuit on top creates pure magic.
Save this recipe now so you always have the ultimate comfort food solution ready when you need it most!
Creamy Crockpot Chicken Pot Pie with Biscuits
Equipment
- slow cooker
- cutting board
- chef’s knife
- baking sheet
Ingredients
- 2 lbs boneless skinless chicken breasts
- 3 medium potatoes, peeled and diced
- 2 cups carrots, sliced
- 1 medium onion, diced
- 2 cans cream of chicken soup (10.5 oz each)
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 can refrigerated biscuits (16 oz)
Instructions
- 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.