Our easy Crockpot chicken pot pie with biscuits is a comforting one-pot dinner made with boneless, skinless chicken thighs, cream of chicken soup and frozen vegetables. For a different twist, you can swap refrigerated biscuits for cheddar bay or Bisquick biscuits if you prefer.
With three kids and two working parents, slow cooker meals are a lifesaver—throw everything in, go about your day, and come home to a hot family dinner. This recipe is especially handy because it requires minimal hands-on time and makes a generous, hearty meal everyone will enjoy.
This version cooks a bit faster than many slow-cooker recipes but does require a short bit of prep about halfway through. Instead of placing a crust on the bottom, refrigerated or thawed biscuit dough is placed on top so you get a baked biscuit topping with plenty of filling underneath.
Ingredient notes
I prefer dark meat—boneless, skinless chicken thighs—because they stay tender and flavorful after slow cooking. Chicken breasts can be used instead; choose smaller pieces so they finish in the same time and shred easily with two forks.
Can you use frozen chicken?
Yes. Frozen chicken will release more liquid as it cooks, so reduce the milk slightly if you start with frozen pieces. As long as pieces aren’t stuck together, cooking time is similar to fresh chicken.
Season the meat to taste. A simple blend of 1 tsp each poultry seasoning, salt, onion powder and garlic powder works well, but use whatever you normally prefer.
Cream of chicken soup combined with some milk creates a creamy filling. Whisk them together first so the sauce is smooth and evenly coats the chicken.
Add a bag of frozen mixed vegetables halfway through cooking. I like a mix of green beans, carrots, peas and corn because these hold up well to the gentle heat of the slow cooker.
Can you add potatoes?
Yes. Dice a large russet very small and add them beneath the vegetables, or add larger chunks earlier so they become fork-tender by the end of cooking.
What kind of biscuits should you use?
The easiest option is two tubes of refrigerated biscuits. Many people keep frozen rolls on hand, but those must be thawed about 45 minutes before cutting. Quartering the biscuits before placing them on top helps them bake through evenly and makes serving easier.
How long to cook
Plan for about 5 hours total. Cook on low for 3 hours, then shred the chicken, add the frozen vegetables and top with quartered biscuit pieces. Finish cooking on high for about 2 hours so the biscuits bake through and the vegetables become tender.
FAQ
Choose vegetables that are firm and cut small so they don’t turn to mush. If adding potatoes, dice them small and keep the skins on to help them hold shape. Cut biscuits into fourths rather than placing whole pieces on top to ensure they cook through.
If the filling seems thin after cooking, let it sit 15 minutes to thicken naturally. For a thicker result next time, add 1 tsp cornstarch mixed with a little water before finishing the cook.
Yes. Bisquick dough can be spread in a thin layer or dropped in small dollops on top in place of refrigerated biscuits.
Cool completely, store in a sealed container and refrigerate up to 3 days. Biscuits will soften and the texture will become more like a thick stew over time.
Crockpot Chicken Pot Pie Recipe
Equipment
- 1 slow cooker
- 1 knife
Ingredients
- 2 pounds chicken thighs, boneless skinless
- 1 can cream of chicken soup
- 1 can milk (use cream of chicken can to measure)
- 1 bag frozen vegetables (12 oz)
- 2 tubes biscuits (refrigerated) — cut into fourths for the top
Instructions
- Place the chicken in the bottom of the slow cooker and season to taste (for example, 1 tsp each salt, poultry seasoning, onion powder and garlic powder).
- Whisk the cream of chicken soup with the milk until smooth, then pour over the chicken.
- Cook on low for 3 hours. Use two forks to shred the chicken in the pot, then spread the frozen vegetables over the top.
- Cut each biscuit into fourths and arrange the pieces over the filling so the top is covered.
- Cover and cook on high for 2 more hours, until the biscuits are cooked through and the vegetables are tender. Serve with a large spoon.
Nutrition
Nutrition information is an approximation.