There’s something magical about walking into a house that smells like a warm, buttery chicken pot pie has been simmering all day. This Crockpot Chicken Pot Pie with Biscuits takes everything you love about the classic comfort food and makes it ridiculously easy. No rolling out pie crust. No standing over the stove. Just toss everything in your slow cooker, let it work its magic, and top it off with fluffy, golden biscuits at the end.
This is the kind of recipe that saves busy weeknights. It’s creamy, hearty, loaded with tender chicken and vegetables, and finished with pillowy biscuits that soak up all that rich, savory gravy. If you’re looking for a set-it-and-forget-it dinner that tastes like it took hours of effort, this one’s for you.
Why You’ll Love This Recipe
- Minimal hands-on time, the crockpot does the heavy lifting
- Uses simple pantry staples you probably already have
- Freezer-friendly and great for meal prep
- Kid-approved comfort food that feels like a warm hug
- No soggy bottom crust to worry about, the biscuits stay perfectly fluffy
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1/2 cup yellow onion, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can cream of chicken soup (or homemade substitute)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1/2 cup heavy cream or whole milk
- 3 tablespoons flour (for thickening)
- 1 can refrigerated biscuit dough, or homemade biscuits
How to Make Crockpot Chicken Pot Pie
- Place the chicken breasts at the bottom of your crockpot
- Add the carrots, celery, onion, and garlic on top
- Pour in the chicken broth and cream of chicken soup
- Season with thyme, rosemary, salt, and pepper
- Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours
- About 30 minutes before serving, shred the chicken directly in the crockpot using two forks
- Stir in the frozen peas and corn
- Mix the flour with the heavy cream until smooth, then stir it into the crockpot to thicken the gravy
- Cover and cook for another 15 to 20 minutes until thickened
- Meanwhile, bake the biscuits according to package instructions until golden brown
- Ladle the chicken pot pie filling into bowls and top each one with a warm biscuit
- Serve immediately and enjoy
