Slow cooker chicken pot pie with biscuits is classic comfort food made effortless in the crockpot. This hearty dish combines shredded chicken, cream of chicken soup, milk, diced potatoes, onion, celery, and a bag of mixed vegetables in a savory, seasoned gravy, finished with warm, soft biscuits. It’s an ideal weeknight meal or cozy dinner on a cold day.
This recipe is straightforward, with most of the work done by the slow cooker. After a few minutes of prep to chop vegetables and combine the sauce, the crockpot slowly develops rich flavor while the chicken cooks until tender. Near the end of cooking you shred the chicken and bake biscuits to serve alongside. The result is a creamy, vegetable-packed pot pie filling that pairs perfectly with flaky biscuits.
Keep this crockpot chicken pot pie recipe in your rotation for busy nights, winter dinners, or a relaxed holiday meal. It’s easy to scale, reheats well, and works with shortcuts like rotisserie chicken or your preferred biscuit brand.
Why You’ll Love This Crock Pot Chicken Pot Pie
- Minimal cleanup — you’ll mainly wash the slow cooker.
- Family friendly — kids and adults alike enjoy the familiar pot pie flavors.
- Hands-off cooking — after assembling the ingredients, the slow cooker does the work.
- Comforting and filling — plenty of chicken, potatoes, and vegetables in a creamy sauce.
Equipment For your Slow Cooker Chicken Pot Pie Recipe
- Slow cooker (6-quart recommended)
- Cutting board
- Peeler
- Knife
Ingredients You’ll Need To Make This Crockpot Chicken Pot Pie Recipe
- Boneless, skinless chicken breasts
- Cans of cream of chicken soup
- Milk
- Yellow onion
- Yellow potatoes
- Unsalted butter
- Frozen mixed vegetables
- Celery
- Salt & black pepper
- Paprika
- Dried parsley
- Dried rosemary
- Thyme
- Cornstarch
- Biscuits (Grand’s or preferred brand)
How to Make Crock Pot Chicken Pot Pie With Biscuits
In a 6-quart slow cooker, whisk together milk, cream of chicken soup, salt, paprika, parsley, rosemary, thyme, black pepper, and cornstarch until smooth.
Add the chicken breasts, frozen mixed vegetables, diced onion, peeled and diced potatoes, diced celery, and butter to the sauce.
Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and the potatoes are tender.
Remove the chicken, shred it with two forks, then return the shredded chicken to the slow cooker and stir to combine. If the sauce needs thickening, cook uncovered for a short time or mix a little extra cornstarch slurry and stir in.
During the last 20 minutes of cook time, bake the biscuits according to package directions so they are hot and flaky when you serve.
Serve the pot pie mixture hot with baked biscuits alongside or on top.
Storing & Reheating Crockpot Chicken Pot Pie With Biscuits
Store leftovers in an airtight container in the refrigerator for 4–5 days once fully cooled. Reheat portions in the microwave, on the stovetop, or in the slow cooker until warmed through. You can freeze the pot pie filling (without baked biscuits) for up to one month; thaw completely before reheating and baking fresh biscuits to serve.
Tips For Making the Perfect Crock Pot Chicken Pot Pie With Cream of Chicken Soup
- Keep the slow cooker lid closed as much as possible to retain moisture and flavor.
- If the filling is ready before you are, switch the slow cooker to the warm setting to hold it without overcooking.
- If you prefer a thicker gravy, mix an extra teaspoon of cornstarch with a small amount of cold water and stir it in during the last 30 minutes of cooking.
Substitutions and Variations
- Use shredded rotisserie chicken to shorten cooking time — add it near the end to warm through.
- Swap cream of chicken soup for cream of mushroom or cream of celery for a different flavor profile.
- Try homemade biscuits or another frozen biscuit brand if you prefer.
What To Serve/Pair With Your Slow Cooker Chicken Pot Pie Recipe
- A simple side salad with tomatoes, cucumbers, and croutons brightens the meal.
- Pair with a warm fruit-based dessert like apple pie or peach cobbler for a classic comfort-food finish.
Crock Pot Chicken Pot Pie With Biscuits FAQs
Can I use a different kind of biscuits with this pot pie?
Yes — use your favorite biscuit brand or homemade biscuits for the topping or a side. Any flaky biscuit pairs well with the creamy filling.
Do I have to use pre-mixed frozen veggies or can I choose my own?
You can use any combination of vegetables you like; the frozen mixed veggies are a convenient, time-saving option that already includes common pot pie vegetables.
Can I use another variation of cream soup?
Absolutely. Cream of chicken is classic here, but cream of mushroom or cream of celery will also work nicely and change the flavor slightly.
Crockpot Chicken Pot Pie
Ingredients
- 3 boneless, skinless chicken breasts
- 2 (10.5 oz) cans of cream of chicken soup
- 1¼ cups milk
- 1 medium yellow onion, diced
- 4 medium yellow potatoes, peeled and diced
- 2 tbsp unsalted butter
- 1 (12 oz) bag frozen mixed vegetables
- ⅓ cup diced celery
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp thyme
- 1½ tsp black pepper
- 1 tbsp corn starch
- 1 (16 oz) package Grand biscuits (8 count) or preferred biscuits
Instructions
- Add milk, cream of chicken soup, salt, paprika, parsley, rosemary, thyme, black pepper, and cornstarch into a 6-quart slow cooker. Stir until well combined.
- Add chicken breasts, mixed vegetables, diced onion, diced potatoes, diced celery, and butter to the sauce.
- Cook on low for 6–8 hours or on high for 3–4 hours, until chicken is cooked through and potatoes are tender.
- Remove the chicken and shred it. Return shredded chicken to the slow cooker and stir until combined.
- During the last 20 minutes, bake biscuits according to package directions.
- Serve the pot pie hot with biscuits.
Notes
Nutrition
Carbohydrates: 56.4 g
Protein: 64.9 g
Fat: 23.4 g
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