This recipe isn’t some fussy, flour-dusted version your grandma made with homemade crust and a prayer. It’s the modern, dump-and-go spin, with creamy filling, tender chicken, and golden biscuits crowning every bowl. And the best part? You’ll spend about five minutes throwing it together before letting your slow cooker work its magic.
Whether you’re feeding a busy family, meal prepping on Sunday, or just chasing the cozy vibes of a fall evening, this version of chicken pot pie checks all the boxes: easy, cheap, filling, and unapologetically comforting.
Table of Contents
Ingredients for Easy Biscuit Chicken Pot Pie
Before we dive into crockpot magic, let’s talk about what you’ll actually need to make this easy biscuit chicken pot pie sing. Spoiler: it’s nothing fancy. This is all about minimal effort and maximum comfort, using pantry staples and freezer finds to bring dinner together without the stress.
Whether you’re doing a grocery haul or pulling from what’s on hand, this ingredient list is designed to be flexible, forgiving, and flat-out convenient.
What You’ll Need
• 3 boneless, skinless chicken breasts (frozen is fine!)
• 1 can (10.5 oz) cream of chicken soup
(Or swap in cream of mushroom or celery if needed)
• 1 cup milk
(Or go richer with half & half or heavy cream)
• 1 small onion, chopped
• 4 medium potatoes, peeled and diced
(Or a shortcut: 2 cups frozen hash browns)
• 2 cups frozen mixed vegetables
(Think peas, carrots, corn, green beans)
• ½ cup celery, chopped
• 1 tsp garlic powder
• ½ tsp poultry seasoning
(Or a mix of thyme, sage, and black pepper)
• Salt and pepper, to taste
• 1 tube refrigerated biscuits
(Or homemade biscuit dough if you’re feeling extra)
This is your base, but don’t be afraid to riff. Got leftover rotisserie chicken? Toss it in. Want a bit of heat? Add crushed red pepper or smoked paprika.
How to Make Chicken Pot Pie in a Crock Pot
This is the kind of recipe that works with your day, not against it. You’ll need about five minutes to get it going, then the slow cooker takes over like a culinary autopilot. It’s the definition of one pot chicken pot pie, no searing, sautéing, or pre-cooking. Just layer, lid, and go.
Whether you’re working from home, wrangling kids, or mentally checked out by 3 p.m., this recipe will quietly handle dinner while you do… literally anything else.
Step-by-Step Instructions
Step 1: Layer the good stuff
Add the raw chicken breasts, cream of chicken soup, milk, diced potatoes, onion, celery, frozen vegetables, garlic powder, poultry seasoning, salt, and pepper directly into your crockpot. Give it a gentle stir to roughly combine.
Step 2: Set it and walk away
Cover with the lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Don’t lift the lid unless you really have to, trust the process.
Step 3: Shred and stir
Once the chicken is fully cooked, remove the breasts and shred them using two forks. Return the meat to the pot and give everything a good stir.
Step 4: Thicken (optional)
If the filling feels a little too loose, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the pot. Let it cook uncovered for another 20-30 minutes on high.
Step 5: Bake the biscuits
About 10 minutes before serving, pop the biscuits in the oven according to the package directions. You want them golden on top and fluffy inside.
Step 6: Serve & savor
Spoon the creamy filling into bowls, top with a warm biscuit (or two), and dig in. Warning: second helpings are practically guaranteed.
Chicken Pot Pie Filling Recipe Tips & Secrets
The filling makes or breaks a chicken pot pie. No pressure, right?
Here’s the good news: with a slow cooker doing most of the work, you’re already halfway to delicious. But if you want that creamy, well-balanced, “just one more bite” result — these little tweaks can take your chicken pot pie filling recipe from good to next-level comfort food.
Think of the Filling as a Stew, Not a Sauce
Too runny? It’s soup. Too thick? It’s paste. You want that sweet spot where the filling clings to your spoon but still pools slightly in the bowl. Here’s how to dial it in:
Tips for a Perfect Filling
• Start thicker than you think
Crockpots release liquid as they cook. If the mix looks thick in the beginning, you’re doing it right.
• Don’t skip the seasoning
Garlic powder and poultry seasoning bring layered flavor. Taste before serving, salt is a game-changer here.
• Use cornstarch to fix a watery base
Whisk 1 tbsp cornstarch with 2 tbsp cold water. Stir it into the pot during the last 30 minutes on high. It’ll thicken without lumps.
• Dice vegetables evenly
Small, uniform cuts = even cooking and less mush. Potatoes should be about ½-inch cubes for best texture.
• Shred chicken at the right time
Don’t rush this. Wait until the chicken is fully cooked and tender before shredding, it absorbs flavor better that way.
Optional Upgrades for Depth
• A splash of white wine or a squeeze of lemon before serving adds brightness.
• A dollop of sour cream stirred in at the end gives richness without weight.
• Fresh herbs (like parsley or thyme) can bring that “from scratch” vibe.
Biscuit Topping: Oven-Baked or Homemade?
Now we’ve come to the crown jewel of this biscuit chicken pot pie: the topping.
It’s not just fluff (okay, technically it is). It’s texture, contrast, and a bite of buttery comfort to balance the rich, creamy filling. But here’s where things get personal, should you go with classic refrigerated biscuits or make your own from scratch?
Let’s break it down like a real person making dinner at 5:27 p.m. on a Tuesday.
The Case for Store-Bought Biscuits
• Speed: No rolling, no kneading, no mess. Pop, bake, done.
• Consistency: You know they’ll rise, flake, and brown properly.
• Taste: Honestly? Still delicious. Especially brushed with melted butter.
When Homemade Might Be Worth It
If you’re baking-inclined or looking to impress, homemade biscuits can elevate the whole dish. Fluffier, customizable (hello, cheddar chive), and with that slight tang from buttermilk, they’re a flex. Just know it adds time and dishes.
Pro Tip: Bake biscuits separately, not directly on top of the filling, to avoid sogginess. You want that golden crunch on the outside and soft center inside.
Add-Ons for Biscuit Brilliance
• Brush with garlic butter before serving.
• Sprinkle a little shredded cheddar on top pre-bake.
• Add a pinch of Italian herbs or black pepper to the dough for a savory punch.
Easy Variations For Crock Pot Chicken Pot Pie
Part of what makes this recipe so weeknight-worthy is how forgiving it is. Don’t have raw chicken breasts? Cool. Want it soupier? No problem. Feeding picky eaters? Say no more.
Let’s dig into some easy twists to make this crockpot chicken pot pie your own, without complicating your life.
Rotisserie Chicken Shortcut
Have a leftover rotisserie bird sitting in your fridge? This is its time to shine.
How to Use It:
Shred about 3 cups of cooked chicken and stir it into the pot during the last hour of cook time. It’ll soak up all that rich flavor without turning to mush.
Why it works:
• Saves time
• Adds deep, roasted flavor
• Perfect for meal-prepping
Want It Soupier? Go Full Slow Cooker Chicken Pot Pie Soup
For those cozy, ladle-it-into-a-mug nights, you can nudge this into slow cooker chicken pot pie soup territory.
How?
• Add 1 extra cup of broth or milk
• Skip or reduce the potatoes
• Use smaller veggie cuts
• Serve with crusty bread or biscuits on the side instead of on top
One-Pot Simplicity: Skip the Biscuits
If you want zero oven use, go crustless and treat it like a hearty stew. It’s still rich, filling, and hits all the same flavor notes. Bonus: freezes beautifully.
Other Fast Variations
• Add mushrooms for an earthy flavor layer
• Use turkey instead of chicken post-Thanksgiving
• Swap cream of chicken for cream of mushroom or celery based on what you’ve got
Storage, Freezing & Make-Ahead Instructions
Let’s be honest: when a meal delivers cozy vibes and gives you leftovers that don’t taste like regret, you hang on to it.
This crockpot chicken pot pie checks that box. Whether you’re meal prepping or just don’t want to think about cooking tomorrow, here’s how to store, freeze, and reheat it without sacrificing flavor or texture.
How to Store Leftovers
• Refrigerator: Store cooled filling in an airtight container for up to 4 days.
• Biscuit Tip: Keep biscuits separate from the filling, otherwise they get soggy. Wrap them in foil or a container with a dry paper towel.
Freezer Instructions
• Freeze the Filling Only: Let the pot pie filling cool completely, then spoon into freezer-safe bags or containers. Label and freeze for up to 3 months.
• When Ready to Use: Thaw overnight in the fridge, then reheat in a saucepan or microwave. Add a splash of milk or broth if it’s too thick.
Pro Tip: Don’t freeze cooked potatoes, they can get mealy. If making ahead to freeze, use frozen hash browns or skip the potatoes entirely and add fresh ones when reheating.
Make-Ahead Magic
• Full Prep Option: Assemble all the uncooked ingredients in a gallon freezer bag (except biscuits). Freeze flat. Thaw overnight, dump in crockpot, and cook as directed.
• Fridge Option: Pre-mix the uncooked filling the night before and refrigerate it in the crock insert. Just place it into the cooker and start in the morning.
Conclusion
If you’ve made it this far, chances are you’re chasing that magic mix of comfort, ease, and maybe a little nostalgia on a plate. Crockpot chicken pot pie delivers all of that, minus the mess, the effort, or the need to hover over a stove.
It’s one of those rare recipes that feels homemade but doesn’t demand much. Whether you’re using up leftovers, feeding picky eaters, or just looking for a no-brainer dinner that won’t disappoint, this one quietly checks every box.
And who knows? It might just earn a regular spot in your meal rotation, right next to tacos and spaghetti.
Crock Pot Chicken Pot Pie
Ingredients
Main Ingredients
- 3 pieces Boneless, skinless chicken breasts Can use frozen or fresh
- 1 can Cream of chicken soup 10.5 oz
- 1 cup Milk Or substitute with heavy cream
- 1 small Onion Chopped
- 4 medium Potatoes Peeled and diced or substitute with frozen hash browns
- 2 cups Frozen mixed vegetables
- 0.5 cup Celery Chopped
- 1 tsp Garlic powder
- 0.5 tsp Poultry seasoning Or use a mix of thyme and sage
- 1 tsp Salt To taste
- 0.5 tsp Black pepper
- 1 tube Refrigerated biscuits 8-count
Instructions
- Add chicken breasts, soup, milk, potatoes, onion, celery, vegetables, garlic powder, poultry seasoning, salt, and pepper into the crock pot and stir.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove chicken, shred with forks, and return to the pot. Stir well.
- Optional: For thicker filling, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook for another 20–30 minutes on HIGH.
- Bake biscuits according to package instructions until golden brown.
- To serve, ladle filling into bowls and top each with a warm biscuit.
Notes
- Calories: 375
- Total Fat: 14g
- Saturated Fat: 4.5g
- Cholesterol: 85mg
- Sodium: 870mg
- Carbohydrates: 34g
- Fiber: 4g
- Sugars: 4g
- Protein: 28g
FAQs
Can I use canned biscuits instead of refrigerated dough?
Yes, but with a caveat. Canned biscuit dough doesn’t bake well inside the slow cooker, it turns soggy and doughy. Bake them in the oven for the best texture, then serve on top of the filling.
What kind of chicken works best for this recipe?
Boneless, skinless chicken breasts or thighs both work well. Thighs offer more flavor and tenderness. You can also use rotisserie chicken, just stir it in at the end instead of slow-cooking it.
Can I cook this on high instead of low?
Absolutely. Cook on HIGH for 3-4 hours if you’re short on time. Just keep an eye on it during the last hour so the potatoes don’t over-soften.
Can I make it dairy-free?
Yes, sub the milk with unsweetened oat milk or almond milk, and use a dairy-free cream of chicken alternative or homemade thickener using broth and cornstarch.
Can I turn this into a traditional pot pie later?
Definitely. Let the filling cool, spoon it into a pie crust, top with puff pastry or a second crust, and bake until golden. It’s a great second-day remix.
