Crockpot Chicken Pot Pie with Fluffy Biscuits combines the cozy comfort of classic pot pie with the hands-off ease of slow cooker cooking. Juicy chicken, tender veggies, and homemade gravy simmer all day, and right at the end you top it with fluffy biscuit dough for a soft, golden finishing touch. In this article, you’ll discover why this version feels so special, the simple ingredients that elevate it, a step-by-step crockpot method, and smart tips for customizing it. Internal links guide you to similar comfort meals from our library as well.
Table of Contents
Why This Chicken Pot Pie Turns Everyday into Comfort
I discovered the idea of crockpot chicken pot pie while craving something hearty and soothing, but without the fuss of timed steps. The groundwork you lay in the morning turns into a rich gravy–infused filling by dinner time, and then biscuits baked on top bring that cozy home-cooked magic. Remembering Jake Miller’s story from the About page, where simple cooking forms lasting memories, this recipe truly reflects that philosophy—comfort food made personal and practical.
Once you try the flaky biscuits baking over the creamy filling, you’ll understand why this version feels special. It delivers wholesome flavor and warmth with minimal effort and maximum reward.
Ingredients That Deliver Comfort
Here’s what you’ll need to build the base and topping of this dish:
- 4 boneless, skinless chicken breasts (or thighs), cubed
- 2 cups mixed vegetables (carrots, peas, corn)
- 3 cups low-sodium chicken broth
- ½ cup milk or half-and-half
- 3 tbsp all-purpose flour or cornstarch (for thickening)
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
- 1 can biscuit dough (8–10 biscuits) or homemade biscuit dough
Prep That Sets the Stage
Start by placing the cubed chicken and mixed vegetables in the crockpot. In a separate bowl, whisk together broth, milk, flour, herbs, salt, and pepper until smooth. Pour that gravy mixture over the chicken and veggies. Cover and cook low for 5–6 hours or high for 3–4 hours. Biscuit topping comes just before serving.
If you enjoy scratch-made gravy and comfort-style cooking, you’ll love our Chicken Pot Pie in the Crockpot – No Cream Soup! which shares a similar base with no canned ingredients.
Print
Crockpot Chicken Pot Pie with Fluffy Biscuits
- Total Time: 6 hrs 15 mins
- Yield: 6 servings
Description
Comforting slow-cooked chicken pot pie with creamy homemade gravy and tender veggies, finished with fluffy golden biscuits on top.
Ingredients
4 boneless, skinless chicken breasts or thighs, cubed
2 cups mixed vegetables (carrots, peas, corn)
3 cups low-sodium chicken broth
½ cup milk or half-and-half
3 tbsp all-purpose flour or cornstarch
1 tsp dried thyme or rosemary
Salt and pepper to taste
1 can biscuit dough (8–10 biscuits) or homemade biscuits
Instructions
1. Add cubed chicken and vegetables to the crockpot.
2. In a bowl, whisk broth, milk, flour, thyme, salt, and pepper until smooth.
3. Pour mixture over chicken and veggies. Stir gently.
4. Cover and cook on low for 5–6 hours or high for 3–4 hours.
5. About 30 minutes before serving, open crockpot and place biscuit dough evenly over hot filling.
6. Switch to high if not already, and cook for 20–30 minutes until biscuits are golden and cooked through.
7. Spoon and serve hot.
Notes
For extra richness, add 2 tbsp butter to the gravy mix.
Use fresh herbs like sage or parsley for a seasonal variation.
If biscuits don’t bake fully in the crockpot, finish them in the oven on a baking tray.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 580
- Sugar: 4g
- Sodium: 710mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 155mg
Keywords: Chicken Pot Pie, Crockpot Dinner, Chicken and Biscuits
Crockpot & Biscuit Method for Fluffy Perfection
Slow Cooked Filling
Cook the filling on low for 5–6 hours so the chicken becomes tender and the vegetables soften, while the gravy thickens into a creamy sauce. On high, cook for 3–4 hours and stir gently before adding biscuits.
Biscuit Topping & Finishing Step
About 20–30 minutes before serving, open the crockpot and arrange biscuit dough pieces over the hot filling. Switch to high if on low and bake biscuits for 20–30 minutes until golden and fluffy on top. Alternatively, place in a 375 °F oven using a heatproof insert from the crockpot if possible.
Tips, Variations & FAQ
Ways to Customize Your Pot Pie
- Add more veggies: Stir in fresh potatoes, zucchini, or chopped broccoli during the final hour.
- Herb changes: Use sage, thyme, or parsley to vary flavor.
- Cheesy twist: Sprinkle shredded cheddar over filling before placing biscuits.
- More cozy slow cooker meals: Try our Slow Cooker Chicken and Gravy for a similar homestyle flavor base without biscuits.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes—thighs stay moist and flavorful longer; cook about 5–6 hours on low.
What if my gravy is too thin?
Mix in 1–2 tbsp of cornstarch or flour slurry and let sit uncovered for 10–15 minutes to thicken.
Can I prep ahead?
Yes—combine the filling ingredients in the crockpot insert and refrigerate overnight. Add biscuit dough just before cooking or before the final bake time.
How long do leftovers last?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve biscuit texture.
Is it freezer-safe with biscuits?
Freeze only the filling (no biscuit topping). Thaw the filling and bake fresh biscuits before serving to maintain quality
Crockpot Chicken Pot Pie with Fluffy Biscuits delivers unmatched comfort—with tender chicken, creamy gravy, and a tender biscuit topping, all made in one pot. Ideal for cozy gatherings or simple family dinners, it’s a dish you’ll make again and again. Try it tonight, pair with sides you love, and share how it turned out.