Crock Pot Chicken Pot Pie is a cozy slow-cooker meal made with tender shredded chicken thighs and vegetables in a rich, savory sauce. The biscuit “crust” is prepared as easy buttermilk drop biscuits and baked separately so they stay golden and crisp instead of getting soggy on top of the filling.
Crock Pot Chicken Pot Pie Ingredients
Below are the ingredients for both the creamy filling and the buttermilk drop biscuits that top each bowl.
Chicken Filling Ingredients
- Boneless, skinless chicken thighs: cook them low and slow, then shred.
- Kosher salt and black pepper
- Yellow onion, finely minced so it melts into the sauce
- Celery ribs, diced
- Minced garlic
- Chicken broth
- Condensed cream of chicken soup to build body and flavor
- Dried thyme and garlic powder
- Heavy cream, stirred in at the end so it doesn’t separate
- Cornstarch, whisked into the cream to make a slurry and thicken the sauce
- Frozen peas and carrots, added late so they remain firm
- Minced parsley, optional for freshness
Biscuit Topping Ingredients
- All-purpose flour
- Baking powder and baking soda
- Salt
- Cold butter, cut into cubes so the biscuits are flaky
- Buttermilk, which reacts with the baking soda to lift the biscuits
Exact measurements and full recipe quantities appear in the recipe card below.
If you prefer the filling with a baked, layered crust instead of biscuits, you can bake a pot pie on the stovetop or oven using a similar filling.
Variations and Substitutions
This recipe is forgiving—swap what you have on hand without losing the comforting result.
- Swap the condensed soup: cream of mushroom or cream of celery both work well.
- Change the vegetables: use any frozen mixed vegetable blend if you prefer.
- Use leftover turkey: shredded roast turkey makes a great variation.
- Serve over starch: skip the biscuits and spoon the filling over mashed potatoes or rice.
Grab These Tools
You don’t need specialty equipment—just the basics.
- Slow cooker: a 6-quart crock fits this amount comfortably.
- Baking sheet and parchment paper for the biscuits.
- Large mixing bowl for biscuit dough.
- Pastry cutter or box grater to cut cold butter into the flour.
- Two forks to shred the cooked chicken.
How to Make Crock Pot Chicken Pot Pie: An Easy Guide
The slow cooker does the hands-off work while you prepare a few simple components. Below is the streamlined method to make this dish.
Build the Base
Combine the minced onion, diced celery, garlic, chicken broth, condensed soup, thyme, and garlic powder in the slow cooker. Starting with these wet ingredients mixed together prevents dry pockets and helps the flavors meld.
Season and Cook the Chicken
Nestle the raw chicken thighs into the mixture, season with kosher salt and black pepper, and stir to coat. Cover and cook on Low for 5 to 6 hours, until the thighs shred easily with a fork.
Shred and Thicken the Filling
Remove the chicken, shred it into bite-size pieces, then return it to the slow cooker. Whisk heavy cream with cornstarch to make a smooth slurry, then stir it into the filling. Once the sauce thickens, add frozen peas and carrots, replace the lid, and cook 10 more minutes on High so the vegetables heat through without overcooking.
Mix the Buttermilk Drop Biscuits
Preheat your oven to 425°F. In a large bowl whisk together the flour, baking powder, baking soda, and salt. Cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the buttermilk just until combined; the dough will be loose. Use a soup spoon to drop the dough onto a parchment-lined baking sheet to form five biscuits.
Bake and Serve
Bake the biscuits for 14 to 16 minutes until they are deeply golden and cooked through. Spoon the hot filling into bowls, top each serving with a warm biscuit, and sprinkle with parsley if you like.
5 Mistakes When Making Slow Cooker Chicken Pot Pie
Avoid these common errors to get the best result from your slow cooker.
- Using chicken breast: breasts can dry out over a long cook; thighs stay moist and shred nicely.
- Adding cream too early: dairy can separate if cooked for hours. Add heavy cream at the end.
- Skipping the slurry: cornstarch is needed to thicken the sauce; without it the filling will be thin and may soak into the biscuit.
- Putting frozen vegetables in too soon: add peas and carrots in the last few minutes so they stay intact.
- Overmixing biscuit dough: mix only until combined so the biscuits remain tender and flaky.
Make Ahead and Storage
Store the filling and biscuits separately for the best texture.
Storing Leftovers
- Cool first: let the filling cool to room temperature before refrigerating.
- Keep them apart: store filling and biscuits in separate airtight containers so biscuits don’t go soggy.
- Fridge life: the filling will keep for 3 to 4 days.
Freezing
- Freeze the filling: it stores up to 3 months in a sealed container.
- Freeze biscuits separately: wrap them well; they keep about a month.
- Thaw overnight: move frozen filling to the fridge the day before reheating.
Reheating Leftovers
- Stovetop is best: warm the filling in a saucepan over medium-low heat, stirring often.
- Loosen the sauce: add a splash of broth if the sauce tightens in the fridge.
- Refresh the biscuits: re-crisp them in a 350°F oven for about 5 minutes.
What to Serve with Crock Pot Chicken Pot Pie
Because the filling is rich and creamy, pair it with something bright or crisp to balance the meal.
Toppings and Add-Ins
- Extra parsley: a sprinkle of fresh herbs livens up each bowl.
- Freshly ground black pepper: adds a pleasant bite at the table.
- Lemon: a small squeeze of lemon brightens the cream.
Side Dishes and Pairings
- A crisp green salad: something with a tangy vinaigrette cuts through the richness.
- Simple coleslaw: offers crunchy texture and acidity.
- Roasted vegetables or greens: a bitter or caramelized side complements the creamy bowl.
- Mashed potatoes or rice: an alternative base if you skip biscuits.
Tips for the Best Crockpot Chicken Pot Pie
- Keep the butter cold: cold butter yields flakier biscuit layers.
- Buttermilk helps the rise: its acidity reacts with baking soda for tender biscuits.
- Mince the onion finely: small pieces break down during the long cook and thicken the sauce.
- Let the slurry cook a few minutes: cornstarch needs heat to fully thicken.
- Shred while warm: chicken is easiest to pull apart straight from the crock.
- Bake biscuits at the end: start them when the slurry goes in so everything finishes together.
Frequently Asked Questions
Quick answers to common questions about this recipe.
You can, but breasts may dry out during the long cook. If using breast meat, check at around four hours and remove it as soon as it shreds easily.
If the filling is thin, the cornstarch slurry likely hasn’t finished thickening. Cook with the lid on for another 10 minutes on high and stir; the sauce should then coat the back of a spoon.
You can, but steam trapped under the lid will steam the dough rather than brown it. Baking the biscuits separately gives a crisp, golden exterior.
Yes—cream of mushroom or cream of celery are direct substitutes and will produce a similar texture with slightly different flavor notes.
Other Chicken Recipes You’ll Love
- Crockpot Chicken Noodle Soup
- Crock Pot Garlic Parmesan Chicken
- Crockpot Lemon Chicken
- Crockpot BBQ Chicken Thighs
- Slow Cooker Whole Chicken
- Chicken and Dumpling Soup
Crock Pot Chicken Pot Pie with Biscuits (Slow Cooker Recipe)
Ingredients
Chicken Filling
- 2 lb boneless, skinless chicken thighs
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 small yellow onion, finely minced
- 2 ribs celery, diced
- 2 tsp minced garlic
- ¾ cup chicken broth
- 1 can condensed cream of chicken soup (10.5 oz)
- 1 tsp dried thyme
- ½ tsp garlic powder
- ¾ cup heavy cream
- 2 tbsp cornstarch
- 1 ½ cups frozen peas and carrots (or mixed vegetables)
- 2 tbsp minced parsley (optional)
Biscuit Topping
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cold butter, cubed
- 1 cup buttermilk
Instructions
Make the Filling
- In the slow cooker crock, stir together the onion, celery, garlic, chicken broth, condensed soup, thyme, and garlic powder.
- Place the chicken thighs in the slow cooker and season with the salt and pepper. Stir to combine.
- Cover and cook on Low for 5 to 6 hours, until the chicken shreds easily.
- Remove the chicken, shred into bite-size pieces, and return it to the slow cooker.
- Whisk the heavy cream and cornstarch to form a slurry, then stir it into the filling. When the sauce thickens, add the frozen peas and carrots, replace the lid, and cook 10 minutes on High until the vegetables are heated through. Stir in parsley if using.
Make the Biscuits
- Heat the oven to 425°F. Whisk flour, baking powder, baking soda, and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in the buttermilk just until combined. Use a soup spoon to drop dough into five biscuits on a parchment-lined baking sheet. Bake 14 to 16 minutes until deeply golden and cooked through.
- To serve, stir parsley into the filling if desired. Spoon filling into bowls and top each with a warm biscuit.
Notes
Storage: Keep the filling and biscuits separate. Filling lasts 3 to 4 days in the fridge or up to 3 months frozen.
Nutrition: Nutrition values are estimates and will vary by ingredients and portion size.
Nutrition
Carbohydrates: 47 g |
Protein: 41 g |
Fat: 44 g
Nutrition information is automatically calculated and should be used as an approximation.
