Crock Pot Chicken Pot Pie with Biscuits Cooked Inside

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Ultimate Crock Pot Chicken Pot Pie with Biscuits Cooked Inside

When it comes to comfort food that’s both satisfying and easy to prepare, nothing compares to a warm, hearty Crock Pot Chicken Pot Pie with Biscuits cooked inside. This one-pot wonder brings together tender chicken, creamy vegetables, and fluffy biscuits for a meal the entire family will love. No oven required—just your slow cooker and a few simple ingredients.

Why You’ll Love This Slow Cooker Chicken Pot Pie Recipe

Chicken pot pie is a classic, but baking it in the oven can take time. This Crock Pot version simplifies the process and cooks the biscuits directly in the slow cooker, saving time and cleanup. The biscuits soak up the savory gravy while maintaining their fluffy texture, creating a truly indulgent one-pot meal.

Ingredients You’ll Need

To make this slow cooker chicken pot pie with biscuits, gather the following:

For the filling:

  • 2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
  • 1 cup diced onion
  • 1 ½ cups sliced carrots
  • 1 ½ cups diced celery
  • 2 cups frozen peas
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup heavy cream or half and half
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp paprika
  • 2 tbsp all-purpose flour (for thickening)

For the biscuits:

  • 1 can refrigerated biscuit dough (such as Pillsbury Grands)
  • Or homemade biscuit dough if preferred

How to Make Crock Pot Chicken Pot Pie with Biscuits Cooked Inside

Step 1: Prepare the Chicken and Vegetables

Place the chicken, onions, carrots, celery, peas, and garlic into the Crock Pot. This hearty mixture forms the foundation of the pot pie and slowly cooks to perfection over the next few hours.

Step 2: Create the Creamy Sauce

In a medium bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, and seasonings (salt, pepper, thyme, parsley, paprika). Pour this creamy mixture over the chicken and vegetables.

Stir in the flour to help thicken the sauce during cooking. This is crucial for achieving the classic pot pie consistency without needing additional steps later.

Step 3: Slow Cook the Filling

Cover the Crock Pot and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is cooked through and tender. Stir occasionally if your Crock Pot allows it.

Step 4: Add the Biscuits

About 45-60 minutes before serving, cut the biscuit dough into quarters and place them directly on top of the bubbling mixture in the Crock Pot. Space them evenly to allow for expansion.

Re-cover the slow cooker and cook on HIGH until the biscuits are fully cooked through, puffed, and golden on top—typically 45 minutes. Avoid lifting the lid during this time, as it will release the steam needed to cook the biscuits properly.

Pro Tips for Perfect Crock Pot Biscuits

  • Don’t overcrowd the biscuits. Give them space to rise and cook evenly.
  • Use Grands-style refrigerated biscuits for a fluffier, more traditional biscuit topping.
  • For crispier biscuit tops, you can transfer the top layer of the mixture with biscuits to a baking dish and broil for 2-3 minutes.
  • To avoid soggy biscuits, ensure your sauce isn’t too runny before adding them. If needed, add a tablespoon of cornstarch mixed with water to thicken.

Customizations and Variations

This recipe is highly adaptable based on your preferences:

Make it from scratch

Prefer homemade over canned? Substitute the cream of chicken soup with a homemade roux-based sauce using butter, flour, and chicken stock.

Vegetable swaps

Use corn, green beans, mushrooms, or potatoes instead of peas or carrots for a variation in flavor and texture.

Add cheese

Stir in 1 cup of shredded cheddar cheese before adding the biscuits for a cheesier, richer flavor.

Make it gluten-free

Use gluten-free biscuit dough and replace flour with a gluten-free thickener like arrowroot powder or gluten-free all-purpose flour.

What to Serve with Crock Pot Chicken Pot Pie

This dish is rich and hearty on its own, but if you’re looking to stretch the meal or add more color to your plate, try:

  • Simple side salad with vinaigrette
  • Steamed green beans or asparagus
  • Roasted sweet potatoes

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Note that the biscuits may soften, but the flavor remains delicious.

To freeze, store the filling without the biscuits in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge, reheat in the Crock Pot, and add fresh biscuit dough as directed.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes! Add cooked, shredded rotisserie chicken in the last 1-2 hours of cook time to avoid overcooking.

Can I prep this ahead of time?

Absolutely. Assemble all the filling ingredients in the Crock Pot insert the night before, cover, and refrigerate. In the morning, just pop it into the base and start cooking.

Can I make this dairy-free?

Yes. Replace heavy cream with unsweetened almond milk or coconut milk, and use a dairy-free cream of chicken soup alternative.

Why This is the Best Crock Pot Chicken Pot Pie with Biscuits

What makes this recipe stand out is the combination of flavor, convenience, and texture. Cooking the biscuits inside the Crock Pot creates a pillowy, dumpling-like top that perfectly complements the creamy, savory filling. It’s an easy, all-in-one comfort meal that tastes like it took all day—because it did, in the best way.

Whether you’re cooking for a busy weeknight or feeding a crowd, this slow cooker chicken pot pie with biscuits delivers on flavor and convenience every time.

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