Tasty Crockpot Chicken Pot Pie with Biscuits

Growing up, chicken pot pie meant those little frozen ones from the grocery store. My mom would pop them in the oven, and we’d wait impatiently for that flaky crust and creamy filling. But let’s be honest – they were pretty tiny, and I always wanted seconds.

That’s why I love this crockpot version with biscuits on top. It’s basically a “set it and forget it” meal that makes enough to feed a hungry family. Plus, using the slow cooker means the chicken comes out tender every time, and those refrigerator biscuits make it so much easier than fussing with pie crust.

What Kind of Chicken Should I Use?

For this crockpot recipe, you can use either chicken thighs or breasts – both work great, but they each bring something different to the table. Chicken thighs tend to stay more tender and juicy during the long cooking process, plus they have more flavor due to their higher fat content. If you prefer white meat, chicken breasts will still work well, just keep in mind they might end up slightly less tender than thighs. When cutting your chicken, try to keep the pieces roughly the same size (about 1-inch cubes) so they cook evenly. Fresh chicken is ideal, but if you’re using frozen, make sure it’s completely thawed before adding it to your crockpot.

Options for Substitutions

This cozy pot pie recipe is pretty adaptable – here are some helpful swaps you can try:

• Chicken: While the recipe calls for chicken thighs or breasts, you can use leftover rotisserie chicken or even turkey. Just add it during the last hour of cooking since it’s already cooked.
• Red potatoes: You can swap red potatoes with Yukon gold or russet potatoes. Just keep the pieces similar in size for even cooking.
• Frozen vegetable mix: Any frozen veggie mix will work here, or you can use fresh vegetables – just make sure they’re cut into similar sizes. You’ll need about 3 cups total.
• Refrigerated biscuits: If you don’t have store-bought biscuits, you can use homemade biscuit dough or even pie crust cut into circles. Just follow the regular baking time for whatever dough you’re using.
• Chicken stock: Vegetable stock works fine here, or you can use bouillon cubes dissolved in water (use 3 cubes for 3 cups of water).
• Fresh herbs: If you don’t have dried herbs, you can use fresh ones – just triple the amount since dried herbs are more concentrated. And if you’re missing one herb, just use more of the others.

Watch Out for These Mistakes While Cooking

The biggest challenge when making crockpot chicken pot pie is ending up with a filling that’s too thin or watery – to prevent this, avoid lifting the lid during cooking as this releases essential heat and steam that helps thicken the sauce. A common mistake is adding the frozen vegetables too early, which can make them mushy and release excess water; instead, stir them in during the last hour of cooking to maintain their texture and color. To ensure your biscuits don’t turn soggy, never place them directly in the liquid – rather, arrange them on top of the filling during the final 30-45 minutes of cooking time, and make sure they’re touching each other slightly to help them rise properly. For the best flavor development, don’t skip browning your chicken pieces before adding them to the crockpot, as this simple step creates a deeper, richer taste in the final dish.

What to Serve With Chicken Pot Pie?

Since this crockpot chicken pot pie is already packed with meat, veggies, and biscuits, you’ll want to keep the sides simple and light. A fresh green salad with a tangy vinaigrette makes a perfect partner – the crisp lettuce and bright dressing provide a nice contrast to the warm, creamy pot pie. If you’re feeding a hungry crowd, some roasted green beans or steamed broccoli would work great too. For those who love extra sauce (like me!), you might want to whip up a little extra gravy on the side to spoon over those fluffy biscuits.

Storage Instructions

Keep Fresh: This cozy chicken pot pie stays good in the fridge for up to 4 days when stored in an airtight container. Keep the biscuits separate from the filling if you have any leftover – this prevents them from getting soggy. The filling actually gets even tastier after a day as the flavors continue to meld together!

Freeze: The filling freezes really well for up to 3 months in a freezer-safe container. I recommend making fresh biscuits when you’re ready to serve, though, as frozen and thawed biscuits tend to get a bit tough. This is perfect for busy weeknight meal prep – just thaw the filling overnight in the fridge and top with fresh biscuits before serving.

Reheat: To warm up your pot pie filling, simply heat it in the microwave, stirring occasionally, or warm it up on the stovetop over medium-low heat. If it seems a bit thick after storage, you can thin it out with a splash of chicken broth. Top with freshly baked biscuits and you’re good to go!

Preparation Time	15-20 minutes
Cooking Time	120-300 minutes
Total Time	135-320 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 130-150 g
• Fat: 90-100 g
• Carbohydrates: 250-270 g

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts, cut into small pieces
• 1 pound red potatoes, cut into cubes
• 1/2 cup diced carrots
• 1 cup diced celery
• 1 cup chopped onion
• 2 tablespoons minced parsley, portioned for use
• 20 ounces frozen vegetable mix
• 16 ounces refrigerated biscuits
• 2 tablespoons butter
• 1/4 teaspoon garlic salt
• 4 tablespoons butter
• 1 tablespoon minced garlic
• 1/2 cup all-purpose flour
• 3 cups chicken stock
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Step 1: Prepare the Sauce

Melt the butter in a saucepan over medium heat.

Add the garlic and cook for 1 minute until fragrant.

Whisk in the flour and continue to cook for an additional 1 to 2 minutes until the flour is lightly golden.

Gradually whisk in the chicken broth, ensuring there are no lumps.

Stir in thyme, basil, oregano, salt, and pepper.

Cook the mixture until it thickens, about 5 minutes, whisking constantly to prevent burning or sticking.

Step 2: Assemble Ingredients in the Crockpot

In the Crockpot, place the chicken, red potatoes, carrots, celery, onion, and parsley.

Pour the prepared sauce over the ingredients and stir to combine everything well.

Cover the Crockpot with the lid and set it to cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, depending on your schedule.

Step 3: Add Mixed Vegetables

During the last hour of cooking in the Crockpot, add in the mixed vegetables.

This step ensures the vegetables remain tender-crisp and don’t get overcooked.

Stir everything to ensure the vegetables are evenly distributed.

Step 4: Prepare the Biscuits

Follow the package instructions to prepare the biscuits while your Crockpot meal is nearing completion.

Once the biscuits are baked to golden perfection, remove them from the oven.

Step 5: Prepare Garlic Butter

Meanwhile, melt 2 tablespoons of butter in a small bowl and mix in some garlic salt.

This mixture will be used to add extra flavor to your biscuits.

Step 6: Serve and Garnish

Once the chicken pot pie mixture in the Crockpot is done, serve portions into bowls.

Top each serving with a freshly baked biscuit and brush the tops with the garlic butter mixture.

Enjoy your hearty chicken pot pie!