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.

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

Name: Crockpot Chicken Pot Pie with Fluffy Biscuits
Prep time: 15 min
Cook time: 6 h
Total time: PT-487660H50M24S
Cuisine: American
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

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