Introduction
Few meals feel as comforting as chicken pot pie, especially when the weather turns cooler and the evenings call for something hearty. This Crockpot Chicken Pot Pie takes all the flavors of the classic dish—tender chicken, hearty vegetables, and creamy sauce—and brings them together with the ease of a slow cooker.
It’s a family-friendly recipe that saves time in the kitchen without sacrificing the warmth and satisfaction of a homemade dinner. With golden biscuits on top, it’s a meal that everyone will look forward to.
Ingredients
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2 lbs boneless, skinless chicken breasts (or thighs for extra flavor)
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1 medium onion, diced
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3 medium carrots, chopped
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3 celery stalks, chopped
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2 cups frozen peas
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3 medium potatoes, peeled and diced
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4 cups chicken broth
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1 cup milk
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1/3 cup all-purpose flour
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1/4 cup butter or margarine
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp dried thyme
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1/2 tsp dried parsley
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Salt and black pepper, to taste
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1 can refrigerated biscuit dough (or homemade biscuit dough if preferred)
Directions
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Prepare the Crockpot
Place chicken, onion, carrots, celery, and potatoes into the crockpot. Sprinkle with garlic powder, onion powder, thyme, parsley, salt, and pepper. Pour in chicken broth. -
Cook the Base
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and the vegetables are tender. -
Shred the Chicken
Remove the chicken, shred it into bite-sized pieces, and return it to the crockpot. Stir well. -
Make the Cream Sauce
In a saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for about 1–2 minutes. Slowly whisk in milk until smooth and slightly thickened. -
Combine and Thicken
Stir the cream sauce into the crockpot mixture until blended. Add frozen peas and mix. Let cook for another 15–20 minutes on low to heat through. -
Prepare the Biscuits
Bake the biscuits according to package or homemade recipe instructions until golden brown. -
Serve
Ladle the creamy chicken filling into bowls and top with warm biscuits. Serve immediately.
Tips & Variations
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Vegetable Variety: Add corn, green beans, or mushrooms for extra flavor.
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Lighter Option: Use low-fat milk for the sauce.
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Make-Ahead Friendly: The filling can be prepared ahead and stored in the fridge, then reheated with fresh biscuits.
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Freezer-Friendly: Freeze the filling (without the biscuits) for up to 2 months.
Why You’ll Love This Recipe
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Classic comfort food with less effort
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Slow cooker convenience for busy nights
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Family-friendly and hearty
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Flexible with vegetables and add-ins
Final Thoughts
This Crockpot Chicken Pot Pie blends the ease of slow cooking with the timeless comfort of a traditional pot pie. With tender chicken, creamy filling, and golden biscuits on top, it’s a dinner that feels both homey and satisfying. Perfect for fall evenings, family gatherings, or anytime you want a cozy, nourishing meal.