Easy Slow Cooker Chicken Pot Pie {with Biscuits}
60 Comments Jan 17, 2024
Updated Nov 19, 2024
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Making a deliciously hearty meal that rings of comfort vibes just got easier with this crock pot chicken pot pie recipe. Chopped chicken and veggies are immersed in two types of creamy soup with big homestyle biscuits smothered on top. This is a meal you’ll want to make for those cold winter days.
If you like this recipe you will also like, comforting recipes like slow cooker chicken and dumplings or slow cooker turkey and dumplings great any night of the week since the slow cooker does most of the work.
Table of Contents
Why this crock pot chicken pot pie recipe works
Easy prep – The crockpot is perfect for making thick and comforting soups, so why not make your chicken pot pie filling in it? This easy crockpot chicken pot pie recipe is made with cream soups and fresh vegetables.
The crust – When you think of pot pie, you think of pie crust; since we use our slow cooker, we don’t use pie crust, and we use biscuits instead! Pour this filling into bowls and top with homemade biscuits or even canned baked biscuits. This chicken pot pie will be your go-to classic comfort food. Want to skip the crust? Try my Slow Cooker Chicken Pot Pie Pasta.
Recipe Ingredients
- Chicken Breasts: You’ll need about 1 1/2 pounds of chicken breast cut into 1-inch cubes.
- Cream of Chicken Soup: Adds the perfect amount of chicken flavor and contributes to the creamy base.
- Cream of Celery Soup: The taste of celery soup compliments the chicken soup and adds a more creamy finish to the overall pot pie.
- Chicken Broth: Combined with the creamy soups to break down some of the thickness.
- Heavy Cream: Using heavy cream makes everything taste richer in flavor and creamier in finish.
- Homemade Biscuits: Whip up your own version or use the recipe noted below. Canned biscuits (cooked first) will suffice as well.
- Vegetables: Carrots, a yellow onion, celery stalks, and frozen peas are all classic pot pie veggie ingredients and help make a hearty soup.
- Seasonings: Dried thyme, dried oregano, kosher salt, black pepper, crushed red pepper flakes (if you’d like to add a bit of spice), and fresh parsley (for garnish) are the only seasonings needed for this recipe.
- {The full recipe is in the recipe card below the images}
Step by Step Directions:
Step One – In the slow cooker, combine everything except for the frozen peas.
Step Two – Mix well to ensure the ingredients are fully incorporated.
Step Three – Cover the slow cooker and cook on LOW heat for 5-6 hours or HIGH heat for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are soft.
Step Four – Around 30 minutes before serving, stir the frozen peas into the slow cooker.
Step Five – Replace the top and continue cooking until peas are cooked (warmed).
Step Six – Place cooked homemade or storebought biscuits on top of the chicken and vegetable mixture and brush the biscuits with melted butter if desired. Serve the chicken and biscuits and garnish with chopped fresh parsley if desired. Enjoy!
What should I use for the pot pie topping?
Standard pot pie has pie crust, and we aren’t going in that direction. The slow cooker can’t brown crust, so we must make our “crust” another way.
- Southern Buttermilk Biscuits (Recipe from Melissa’s Southern Kitchen) – This recipe is made with butter and no shortening for buttery, soft, and delicious biscuits made from scratch.
- 2 Ingredient Biscuits (Recipe from The Country Cook) – These are SO easy and delicious! You just need self-rising flour and heavy cream. I keep self-rising flour on hand JUST for this recipe.
- Canned Biscuits – Pillsbury Grands are my go-to. These are in the refrigerated section of the store. If you can’t find biscuits, the crescent dough is wonderful too.
- Puff Pastry – Cut into squares and bake; puff pastry is very flakey and goes great with pot pie filling.
Variations
- Turkey Pot Pie: You can use leftover turkey or cubed raw turkey breasts. Add at the beginning of the cooking time.
- Cheddar Chicken Pot Pie: Stir in 2 cups of freshly grated sharp cheddar cheese into the crockpot when the cooking time is up.
- Cornbread: Want a southern twist? Pour the chicken pot pie filling over thick squares of cornbread.
What to serve with this recipe
- Give this recipe an extra dose in veggies by pairing it with roasted asparagus, green beans, and/or stewed squash.
- It also goes well with roasted potatoes, mashed potatoes, or even baked potatoes.
- Brussels sprouts, zucchini, and squash, as well as roasted cauliflower taste delicious with it too.
Recipe FAQs
Freeze in small containers for up to 3 months. Thaw in the fridge before needing to use. Warm in microwave or stovetop. Make fresh biscuits for topping for best taste.
Yes! The slow cooker is meant to cook meats from raw without browning first. Make sure your chicken is thawed and not expired.
This recipe should produce a thick pot pie filling. If your filling is thin, your chicken must have been extra juicy. You can thicken this by making a cornstarch slurry by mixing two tablespoons of cold water with two tablespoons of cornstarch, stirring into the cooked filling, and cooking for 15 more minutes.
You can use a leftover rotisserie chicken in this recipe, dice 2-3 cups of chicken, and add at the beginning of the cooking time.
Yes, you can use one 12-ounce bag of frozen mixed vegetables instead of chopping your own. These often have corn, and green beans in them, though still great in this recipe.
More comforting recipes for your slow cooker:
Easy Slow Cooker Chicken Pot Pie {with Biscuits}
Ingredients
- 1 ½ lbs. chicken breast, cut into 1-inch cubes
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper flakes, optional, for a hint of spice
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 yellow onion, diced
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of celery soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- Cooked homemade biscuits (or cooked canned biscuits, for serving
- fresh parsley, (for garnish)
Instructions
- In the slow cooker, combine everything except for the frozen peas. Mix well to ensure the ingredients are fully incorporated.
- Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are soft.
- Around 30 minutes before serving, stir the frozen peas into the slow cooker.
- Place cooked homemade or store bought biscuits on top of the chicken and vegetable mixture, brush the biscuits with melted butter if desired.
- Serve the chicken and biscuits and garnish with chopped fresh parsley if desired. Enjoy!
How to Video
Sarah’s Notes
- Feel free to adjust the amount of crushed red pepper flakes according to your desired level of spiciness.
- You can add additional vegetables such as potatoes or mushrooms to customize the recipe to your liking.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
If you prefer a thicker sauce, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the slow cooker during the last 30 minutes of cooking. - For an extra flavor boost, you can add 1-2 cloves of minced garlic or a teaspoon of garlic powder to the slow cooker.
- If you don’t have cream of chicken or cream of celery soup on hand, you can substitute with other creamy soups such as cream of mushroom or cream of potato.
- Feel free to customize the recipe by adding your favorite herbs and spices. You can experiment with adding dried basil, rosemary, or parsley for additional flavor.
- To make this recipe even more indulgent, you can sprinkle some grated cheese on top of the chicken and vegetables before serving.
- Remember to adjust the cooking time based on your slow cooker’s settings and the thickness of the chicken cubes. Thicker chicken cubes may require additional cooking time.
- If you’re short on time, you can cook this recipe on high heat for 3-4 hours instead of low heat for 5-6 hours. Just make sure to check the chicken and vegetables for doneness before serving.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hi, I have this in my slow cooker at the moment, although it looks like the sauce is curdled, is this normal?! Thanks
There is nothing to curdle. I bet it will smooth our after cooking.
I think the cooking times are wrong. Shouldn’t it be 4 hours on high and 8 hours on low?
Instructions:
Add everything to the slow cooker except the peas. Stir.
Cover and cook on HIGH for 4 hours or LOW for 8 hours without opening the lid.
Going to make this recipe this week along with a few others. Love your site and simple recipes. Some of them of course aren’t the healthiest but I eat healthy and quasi unhealthy as well and sometimes ease for sanity is better. The campbell soups do use too much salt but I say if it is too salty and you have issues with salt then do not cook this lol/
My question is since I cannot find Cream of Bacon anywhere ( and I live in the south so go figure) can I substitute it. I looked up the ingredients so I think I can use a Cream of Mushroom and add some cooked bacon and smoke flavor.
Canned soups are not really for people with dietary issues to be honest but if its not an issue then a simple meal sometimes is better than nothing.
You really can use any kind of cream soup. I love cream of mushroom in all recipes.
Wal-Mart has cream of bacon soup
Can you use left over chicken??
yes, that will work fine.
Instead of low for 8 hours, can I put it on high for 4 or 5 hours? I have tried many of your recipes. All are fantastically delicious. Thank you for them.
Nene
Yes, that should work fine. Sometimes I do 5 on high. The potatoes can take a while to cook.
How many people does this recipe serve? I would need it for about 20 people.
It serves about 8-10.
A question—this is my 3rd time asking this question—DO I HAVE TO BROWN OR COOK CHICKEN BEFORE PUTTING IN SLO-COOKER ???
No, it’s not nessesary.
If you use the “condensed” version of the cream soups, are you adding a can of water to the crockpot for each can as well?
Do you put the chicken in raw? I feel as tho I should brown it ?!
You don’t have to, but can if you’d like.
I have trouble with serving amount. Many recipes say serves six, or eight etc, but do not give amount of serving, something measurable, like cups or ounces. So what is the serving size for this recipe? Thanks.
Hi Nick. Because I’m a one person show making dinner for my family I don’t have time or the tools to measure an entire recipe into cups and ounces after it’s done cooking. Mostly the “serves 8” is approximate for how many I think the recipe would feed.
Thanks. I plan to make this soon, and will measure the yield in cups, and post it here. I wish slow cooker makers mark inside of the pot with measurement, or furnish a graduated scale that will tell the amount of volume.
can the biscuits be put on top of the casserole in the crockpot with a paper towel to absorb any condensation from the lid and will they “bake” like that? I’ve seen recipes that do that I just can’t find one.
Hi Barbara! That would turn out like chicken and dumplings, even with the paper towel on top. Here is my chicken dumpling recipe. 🙂 https://www.themagicalslowcooker.com/slow-cooker-chicken-and-dumplings/