I’ve been sharing easy, comforting recipes for over a decade, and this Crockpot Chicken Pot Pie with warm biscuits is one of those classics that always hits. It’s creamy, hearty, and full of that old-school Southern flavor I grew up on, tender chicken, rich gravy, and buttery biscuits. Everything cooks low and slow until it’s melt-in-your-mouth good. I’ve tested this one every way you can imagine, and it never lets me down.
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Slow Cooker Chicken Pot Pie Ingredients
- Skinless Chicken Breasts or Thighs: I use skinless chicken breasts. You can also use chicken thighs. Dark meat tends to have more flavor, is more tender, and will follow the same cook time noted in the recipe. Feel free to grab a rotisserie chicken and/or use fully cooked chicken. If using cooked chicken combine the ingredients and heat/cook until warm.
- Onions
- Potatoes: I like to use russet potatoes, but you can use any potatoes you like. You can also leave the skin on the potatoes if you prefer.
- Mixed Vegetables: I like to use frozen mixed veggies. It keeps this recipe super easy! I don’t thaw them. You can also use any fresh veggies you want.
- Garlic
- Broth
- Thyme, Salt, and Pepper
- Better Than Boullion Chicken Flavor Optional for Flavor. You can also use chicken bouillon cubes or poultry seasoning. This provides a burst of additional flavor, you can omit it if you wish.
- Half and Half or Heavy Whipping Cream
- Flour
How to Make Slow Cooker Crockpot Chicken Pot Pie with Biscuits
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.
- Slow cook.
- Open the slow cooker, remove the chicken and shred it. Add the shredded chicken back to the pot.
- Combine half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.
- Stir to combine the ingredients. Slow cook until the soup thickens.
- Top with biscuits or baked pie crust.
Slow Cooker Crockpot Chicken Pot Pie with Biscuits
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 16 oz skinless, boneless chicken breasts
- ½ cup chopped onions
- 3-4 cups diced russet potatoes Peeled. This was 2 potatoes for me.
- 10 oz frozen mixed vegetables Fresh vegetables are fine.
- 2-3 garlic cloves Minced.
- 4 cups chicken broth
- ½ teaspoon ground thyme
- salt and pepper to taste
- 1 tablespoon Better Than Boullion Chicken Flavor Optional for Flavor.
- 1 cup half and half or heavy whipping cream Either will work fine.
- 2 tablespoons cup all-purpose flour
Optional Topping
- baked biscuits or baked pie crust
Instructions
- Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.
- Cook on High for 3-4 hours or on low for 6-7 hours.
- Open the slow cooker, remove the chicken and shred it. Add the shredded chicken back to the pot.
- Combine the half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.
- Stir to combine the ingredients. Slow cook for 30 minutes on High or until the soup thickens.
- Top with biscuits or baked pie crust.
Instant Pot Instructions
- Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.
- Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 3 minutes.
- Allow the steam to naturally release for 10 minutes instead of performing a quick release.
- Release the steam and open the pot. Remove the chicken and shred it. Add the shredded chicken back to the pot.
- Combine the half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.
- Place the pot on the Saute function. Stir until the soup thickens.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Slow Cooker Pot Pie Recipe Tips
If using frozen chicken it typically follows the same cook time or will need additional time, up to around an hour.
Cook on High for 3-4 hours or on low for 6-7 hours.
Thicken the soup by combining all-purpose flour and heavy whipping cream, half and half, or milk. Combine the two in a bowl, mix well and add it to the soup once cooked.
Half and half or heavy cream can be substituted for any milk of your choice. Heavy cream is thicker than half and half and will work great for this soup. Milk and plant based milk are less thick and your soup likely won’t be as creamy or thick if you choose to use it.
The dish will last for 3-4 days tightly sealed in the fridge.
You can reheat leftovers in the microwave or on the stove on medium heat.
You can freeze the soup for up to 6 months, but because it has milk/cream, the dairy will likely separate once frozen. In general, creamy soups with dairy aren’t the best to freeze if you want the texture to stay the same.
Crockpot Pot Pie Variations and Substitutions
- Spinach
- Broccoli
- Asparagus
- Mushrooms
- Celery
- Turkey
- Bacon
- Ham
- Shredded cheddar or Parmesan cheese
What To Pair With the Pot Pie
I love to add cooked biscuits. You can also add on baked pie crust. Whatever you like will work wonderfully for this recipe.
More Soup Recipes
Lasagna Soup
Chicken Lasagna Soup
Autumn Butternut Squash Soup
Homestyle Chicken Noodle Soup
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Crockpot Broccoli Cheese Soup
Creamy Chicken Alfredo Soup
Roasted Poblano Soup
Grilled Cheese and Tomato Soup
Marry Me Chicken Soup
More Slow Cooker Recipes
Slow Cooker Crockpot Turkey Necks
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Chili Mac
Slow Cooker Crockpot Chicken Fajitas
Slow Cooker Chicken Stroganoff
Slow Cooker Crockpot Gumbo
Heather S. says
Delicious! I’ve never made chicken pot pie before because it sounds so labor intensive. When I saw your crockpot chicken pot pie recipe, I knew I had to make it. Easy preparation and great flavor! Thank you, Brandi!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Sydney says
The easiest recipe to make! This is so good such a nice comfort meal and perfect because now I have my meals for the week
staysnatched says
I'm so glad you enjoyed it!
Jill says
I loved that this recipe required little work in the beginning and in the end. It made my house smell delicious. It had lots of leftovers so we have a few lunches and a few cups in the freezer in Souper Cubes, of course. Husband got seconds.
staysnatched says
I'm glad you enjoyed it!
Lindsay says
I made this recipe after seeing it on IG about a month ago. It was so delicious I made it again when it was 110 degrees out! Now we’re finally getting some rainy weather and I’m making it again today. It’s just delicious.
staysnatched says
I'm glad you enjoyed the recipe.
Typhanie says
This is a really great recipe. My husband doesn’t like peas and carrots so being able to change up the vegetables was a great option. We added some triple inferno sea salt to finish it off just because we like a little more heat.
staysnatched says
I'm glad you both enjoyed it.
Kimberly says
Simple, delicious, flavorful, and satisfying! Will be making again!
staysnatched says
I'm so glad to hear it!
Monica R says
Another easy recipe, with great flavor! My fiancé was able to whip this up in no time, and we loved it!
staysnatched says
I'm glad you enjoyed it!
Elise says
This dish was soooo good! The way the ingredients came together to produce a beautiful flavor was not what I expected. I knew it would be good but I was pleasantly surprised. The biscuits really put the exclamation point on it. My family and I had this for dinner and it was enjoyed by us all. Thank you!
staysnatched says
So glad you enjoyed it!
Sydney says
My favorite soup to make. Love being able to put together a delicious soup that’s easy to make
staysnatched says
Yay! I'm so glad you enjoy it.
Foothillspj says
I finally got around to trying this recipe. OMG it is so delicious.
staysnatched says
Yay! So glad to hear it.
Don Gerber says
My wife loved this recipe and it is easier, and healthier than the recipe I was using. It is now in the rotation.
Thank You for sharing.
staysnatched says
You're welcome! I'm glad it's in the rotation.
Letha says
Wonderful! I made this for my parents and myself. It was a big hit! My dad couldn’t stop praising me on how good it was! Even my mom did! And we had leftovers for the next night. I cooked the biscuits on the side and brought the salt shaker to my dad because he always uses it no matter what I make. But not this time! He said it was seasoned perfectly! I will definitely be making this again. I’ve been looking for good recipes as I’m trying to slowly take over cooking for my mom as she’s getting older so this was a test run that passed with flying colors😊Thanks so much for sharing your recipe!
staysnatched says
You're welcome! I'm so glad to hear that.