Crock Pot Chicken Pot Pie (With Biscuits)
Crock Pot Chicken Pot Pie with Biscuits – This slow cooker soup version of your favorite classic Chicken Pot Pie recipe is an easy set-and-forget dinner with a quick canned biscuit topping. It’s so simple and satisfying!
Why We Love This Easy Chicken Pot Pie Recipe
This Crock Pot Chicken Pot Pie with Biscuit Topping recipe is perfect for those who like a “set-and-forget” recipe. It tastes as if you labored for hours over the stove, but really only takes a few minutes to put together… And then the slow cooker does all of the hard work!
Chicken pot pie is one of those classic dishes that feels like a warm hug. It has a flaky crust that is golden, soft, and also slightly crispy. Inside the pot pie is rich and creamy, with tender chicken and veggies. You want to get a bit of everything in each bite, and keep eating until the bowl is clean! It is one of the best comforting foods out there.
The delicious chicken pot pie soup filling is easy to prep in the morning and throw in the slow cooker. Then when it’s almost time for dinner, quickly bake the canned biscuit topping to place over the filling. Done! You will have a super easy deconstructed chicken pot pie that has all the quintessential flavors of chicken pot pie without all the work!
Our Slow Cooker Chicken Pot Pie soup has all the best features of your favorite classic chicken pot pie and chicken and dumpling dishes. Like a terrific cross between chicken pot pie casserole and chicken pot pie soup. It’s a super comforting meal the whole family will love! All made without cream of chicken soup!
Ingredients You Need
This Crock Pot Chicken Pot Pie recipe uses frozen veggies and canned biscuits for a ridiculously easy dish. Pretty much all of the ingredients are regular pantry staples! Here is everything needed to make the best slow cooker chicken pot pie with biscuit topping:
- Butter – Butter mixed with flour will thicken things up!
- All-Purpose Flour – to make a thick, delicious gravy
- Onion – diced into small pieces
- Water – I used water with chicken base, but you can also use chicken broth instead!
- Chicken Base – or bouillon cubes
- Poultry Seasoning – for added flavor
- Chicken Breasts – or boneless, skinless chicken thighs
- Frozen Mixed Vegetables – or fresh if you have them, diced up small.
- Chopped Parsley – for added herby goodness!
- Can of Large Biscuits – for ease, use a can of biscuits.
Of course, if you’re feeling up to it you can bake biscuits from scratch. Try making our Fluffy Southern Cathead Biscuits while you let the crock pot work its magic, and just top each bowl with a biscuit when ready to serve.
How to Make Chicken Pot Pie with Biscuit Topping
Start this dish in the morning or afternoon in just a few easy steps, and you’ll have the most delicious Chicken Pot Pie by dinnertime!
First, set a large skillet over medium heat. Add the butter. Once melted, whisk in the flour until smooth. Whisk and cook the roux over 2-3 minutes, until golden.
Then stir in the onions. Cook the onions for 2-3 minutes, until soft. Then whisk in the water, chicken base, and poultry seasoning. Simmer for 2-3 minutes to form a gravy.
Set out a large 6+ quart slow cooker. Pour the gravy mixture into the slow cooker. Add the diced chicken, mixed vegetables, and parsley. Stir well.
Cover the crock and set on HIGH for 3-4 hours or on LOW for 6-7 hours. Close to dinner time, preheat the oven to 425 degrees (or the temperature listed on the can of biscuits). Use kitchen shears to snip each biscuit into 8 pieces. Spread the pieces out on a baking sheet. Bake for 11-12 minutes, or until golden.
Once the biscuit pieces are puffy and golden, stir the chicken pot filling and sprinkle the biscuit topping over the filling. Taste the filling for salt and pepper and add more if needed! Serve warm and enjoy!
Serving Suggestions
Crockpot chicken pot pie with biscuits is a meal all on its own! If you prefer to serve the chicken pot pie soup without the canned biscuits, you can serve it with homemade breadsticks or cheesy garlic bread! For added nutrition, serve with some roasted vegetables or a fresh side salad!
Get the Complete Crock Pot Chicken Pot Pie Recipe + Video Below. Enjoy!
Tips & Tricks
- Serve this crockpot chicken pot pie with your favorite biscuits! You can keep them large and serve one per serving instead if you want.
- Add or omit veggies! You can add or omit veggies here, depending on what you want! Some other good options are mushrooms, celery, and broccoli!
- Chicken thighs would also work well in this recipe! Just be sure to use boneless and skinless so you can dice them up easily.
- The creamy chicken pot pie filling is going to be the consistency of soup. If you prefer it to be thicker, combine 1-2 tablespoons of cornstarch with 1-2 tablespoons of water to create a cornstarch slurry. Then add it to the filling mixture and let it cook for about 15 minutes on high!
Frequently Asked Questions
How Long Does This Recipe Last In The Fridge?
If you know that you’ll have leftovers, keep portions of the biscuit pieces to the side and store them separately from the filling. Both the chicken pot pie filling and biscuits will keep well for up to 3 days in the refrigerator.
Can I freeze leftover slow cooker chicken pot pie?
Definitely! You can freeze the crockpot chicken pot pie mixture separately without the biscuits for up to 3 months. You can also freeze the biscuits separately if desired!
Can I put raw chicken in a crock pot?
Yes, you can definitely put raw chicken in the crock pot! The crockpot is designed to cook raw meat safely.
Can I Make It Creamier With Heavy Cream?
Yes, you can add heavy cream… I’d start with about 1/2 cup.
How Can I Make Crock Pot Chicken Pot Pie with a Pastry Crust?
Missing the pastry top? You can skip the canned biscuits if you like. Instead, lay a refrigerated roll-out pie crust on a baking sheet. Use a pizza cutter to cut the pie crust into 1-inch diamonds. Then bake according to the package instructions. When ready to serve, sprinkle the pie crust pieces over the top of the chicken pot pie filling.
Looking for More Slow Cooker Recipes? Be Sure to Also Try:
- Slow Cooker Shepherd’s Pie Recipe
- Mom’s Best Beef Pot Roast
- Slow Cooker Garlic Butter Chicken and Potatoes
- Crock Pot Pork Loin with Vegetables
- Slow Cooker Chili Mac and Cheese
Crock Pot Chicken Pot Pie (With Biscuits)
Video
Ingredients
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 large onion peeled and chopped
- 1 ½ cups water
- 5 teaspoons chicken base or 5 bouillon cubes
- 2 teaspoons poultry seasoning
- 2 large boneless chicken breasts diced
- 3 ½ cups frozen mixed vegetables (peas, carrots, corn and green beans)
- 2 tablespoons chopped parsley
- 1 can large biscuits (about 5 biscuits needed)
Instructions
- Set a large skillet over medium heat. Add the butter. Once melted, whisk in the flour until smooth. Whisk and cook the roux for 2-3 minutes, until golden.
- Then stir in the onions. Cook the onions 2-3 minutes, until soft. Then whisk in the water, chicken base, and poultry seasoning. Simmer 2-3 minutes to form a gravy.
- Set out a large 6+ quart slow cooker. Pour the gravy into the slow cooker. Add the diced chicken, mixed vegetables, and parsley. Stir well.
- Cover the crock and set on HIGH for 3-4 hours or on LOW for 6-7 hours.
- Close to dinner time, preheat the oven to 425 degrees (or the temperature listed on the can of biscuits.) Use kitchen shears to snip 5 biscuits into 8 pieces. Spread the pieces out on a baking sheet. Bake for 11-12 minutes, or until golden.
- Once the biscuit pieces are puffy and golden, stir the chicken pot filling and sprinkle the biscuit topping over the filling. Serve warm.
This was amazing! We have a lot of late night sports practices for the kids and this literally saved me and everyone loved it! Well done!