Creamy Crockpot Chicken Pot Pie with Biscuits

This Crockpot chicken pot pie with biscuits is the kind of dinner that does the work while you go about your day. The filling turns out velvety and packed with tender chicken and vegetables, and the biscuit topping bakes right on top. The result is a homey, satisfying meal with almost no hands-on time.

A slow cooker keeps the chicken incredibly moist, and stirring in the biscuit halves at the end gives you that golden, pull-apart topping without turning on the oven. It is the version I keep coming back to when I need something that feels like a weekend dinner on a Tuesday.

What Makes This Slow Cooker Pot Pie So Good

The filling is rich without being heavy, thanks to a base of cream of chicken soup mixed with just enough broth. The vegetables cook down but still have a little bite. And because the chicken is cooked from raw, all the juices stay in the pot instead of on a cutting board.

The biscuit trick is what really sells it. Instead of a pie crust, you drop refrigerated biscuit dough right on top of the hot filling, let it steam and bake with the lid on, then finish with the lid off so the tops get a little color. You end up with soft, fluffy biscuits sitting in a creamy stew.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs: thighs are more forgiving, but breasts work fine if you do not overcook them.
• 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, green beans): no need to thaw first.
• 1 can (10.5 oz) condensed cream of chicken soup: the full-salt kind works best here, low-sodium is fine too.
• 1/2 cup chicken broth: adds enough liquid so the filling does not get gluey.
• 1 tsp garlic powder: for depth without fresh garlic.
• 1 tsp onion powder: a dry, savory backbone.
• 1/2 tsp dried thyme: earthy and warm, pairs well with the chicken.
• 1/4 tsp black pepper: fresh or pre-ground.
• 1/2 cup sour cream or full-fat plain Greek yogurt: stirred in at the end for tang and silkiness.
• 1 can (16.3 oz) jumbo refrigerated biscuits (8 count): the flaky layered kind hold up better than the homestyle ones.
• Salt, to taste: wait until the end to add salt, since the soup and biscuits bring plenty.

Variations / Substitutions

• Rotisserie chicken: skip the raw chicken step, add 3 cups of shredded cooked chicken when you stir in the sour cream, and reduce the cook time to just the vegetable and biscuit steps.
• Veggie swaps: use 3 cups of chopped fresh carrots, celery, and peas if you want to skip the frozen bag. They will need a slightly longer cook time to soften.
• Cream soup switch: one can of cream of mushroom or cream of celery soup works instead of chicken soup. The flavor shifts a little earthier.
• Dairy-free: use a dairy-free cream soup substitute (like a thickened chicken broth) and swap the sour cream for a plain dairy-free yogurt or cashew cream. Most refrigerated biscuits contain dairy, so check the label.
• Fresh herbs: a handful of chopped parsley or a small spoon of fresh thyme stirred in just before serving brightens everything up. If you want a similar feel from a different angle, take a look at my Slow Cooker Chicken and Dumplings.

How to Make Crockpot Chicken Pot Pie with Biscuits

Step 1: Load the Slow Cooker with the Filling

Place your 1.5 lbs chicken in an even layer in the bottom of the slow cooker. A standard 6-quart round or oval works best; anything smaller and the biscuits may crowd. In a medium bowl, whisk together the can of cream of chicken soup, the 1/2 cup chicken broth, the garlic powder, onion powder, dried thyme, and black pepper. Pour this mixture over the chicken, then dump the bag of frozen vegetables on top. No need to stir yet. Put the lid on and cook on high for 3 to 4 hours, or low for 6 to 7 hours. The chicken is done when it shreds easily with two forks. At the 3 hour mark on high, it should be fork-tender. If you are home to peek, the liquid will look thin and bubbly at this point, which is exactly right.

Step 2: Shred the Chicken and Stir in the Sour Cream

Use tongs to lift the chicken breasts from the pot onto a cutting board. Do not turn off the slow cooker; you need the filling to stay hot. With two forks, shred the chicken into bite-sized pieces. They will fall apart without much effort. Return the shredded chicken to the pot along with the 1/2 cup sour cream. Stir everything together until the sour cream melts into the sauce. At this stage the filling should be creamy and thick, coating the back of a spoon. Taste it and add salt only if it needs it, keeping in mind the biscuits will add some seasoning later. The color will be pale gold and studded with bright bits of carrot and peas.

Step 3: Top with the Biscuit Halves

Open the can of biscuits and separate them. Slice each biscuit in half horizontally so you have 16 thin rounds. Lay the halved biscuits in a single layer right on top of the hot filling. They will puff and expand, so it is okay if they barely touch the edges. No need to press them down; the steam will cook the bottoms as they sit. Cover the slow cooker with the lid and cook on high for 45 minutes to 1 hour. The biscuits are done when a toothpick inserted into the center of a biscuit comes out clean. The bottoms will be soft and soaked with a little of the creamy liquid, while the tops will look puffed and set but still pale.

Step 4: Brown the Tops and Scoop to Serve

Remove the lid and continue cooking on high for another 10 to 15 minutes. This lets some steam escape and gives the biscuit tops a chance to dry and get a bit of golden color at the edges. You can also pop the crock under the broiler for 2 to 3 minutes if your insert is oven-safe, but the lid-off method works fine. Spoon big scoops into wide bowls, making sure each portion gets at least one biscuit half. The filling will be thick and piping hot, and the biscuits will hold their shape but pull apart with a fork. Serve while still hot.

A Few Notes Before You Start

• Do not skip the sour cream at the end.: It cuts the richness of the soup and gives the sauce a silky texture that plain broth cannot match.
• Biscuit choice matters.: The flaky, layered Grands-style biscuits cook all the way through and get a soft, fluffy crumb. The homestyle or biscuit dough rounds can turn dense and doughy in the center.
• Keep the lid on tight during the biscuit step.: Lifting it early lets out too much heat and makes the biscuits take longer to cook. Only check doneness with a toothpick at the 45-minute mark.
• Leftover filling can be repurposed without the biscuits.: Spoon the extra over toast or rice for a quick lunch the next day.

Cook times on high:

Storing Leftovers

• Refrigerate: Store any leftovers in an airtight container for up to 3 days. The biscuits will soften as they sit, so if you know you will have extra, you can scoop off the biscuit topping and store it separately, then reheat together.
• Reheating: Warm individual portions in the microwave in 45-second bursts, or reheat on the stovetop over low heat with a splash of broth. The biscuit topping will not regain its crust, but the flavor is still good.
• Serve Cold: This dish is best hot.

What to Serve with Crockpot Chicken Pot Pie

This meal is pretty complete on its own, but a crisp green salad with a lemon vinaigrette cuts through the richness. A simple apple and celery slaw with a little cider vinegar also works well because the crunch and acidity balance the creamy filling.

Frequently Asked Questions

Can I use frozen biscuits instead of refrigerated ones?

Yes, but they need to be thawed first so they cook evenly. Separate them and let them sit at room temperature for about 20 minutes before slicing and adding to the pot.

How do I keep the biscuits from getting soggy?

Using the lid-off step at the end helps a lot. Also, make sure your filling is hot when you add the biscuits so they start steaming right away and the bottoms set quickly.

Is it okay to use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs are more forgiving and stay juicy on high heat. They shred just as easily and the cook time stays the same.

Can I skip the cream of chicken soup?

You can make a quick substitute by melting 3 tablespoons of butter with 3 tablespoons of flour, then whisking in 1 cup of chicken broth and 1/2 cup milk until thick. Season it with salt and pepper before using.

Does the biscuit topping ever get fully brown on top?

Not deeply brown, no. The slow cooker environment is too humid for a dark crust. The lid-off time gives you a lightly golden top, but if you want a more traditional pie-crust look, place the crock under the broiler for a couple minutes (if oven-safe) or use the lid-off method a little longer.

Crockpot Chicken Pot Pie with Biscuits Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings: 6 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 bag (12 oz) frozen mixed vegetables
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 cup sour cream or full-fat plain Greek yogurt
• 1 can (16.3 oz) jumbo refrigerated biscuits (8 count)
• Salt, to taste

Method

 

1. Place chicken in a 6-quart slow cooker. Whisk together soup, broth, garlic powder, onion powder, thyme, and pepper; pour over chicken. Add frozen vegetables, cover, and cook on high for 3 to 4 hours or low for 6 to 7 hours.
2. Remove chicken, shred with two forks, and return to pot. Stir in sour cream until smooth. Taste and add salt if needed.
3. Slice each biscuit in half horizontally. Arrange halved biscuits in a single layer over the hot filling. Cover and cook on high for 45 to 60 minutes, until a toothpick inserted in a biscuit comes out clean.
4. Uncover and cook on high another 10 to 15 minutes to let the biscuit tops dry and lightly brown. Scoop into bowls and serve hot.

Notes

The biscuit topping is soft and pillowy, not crisp. If you prefer a browner top and your slow cooker insert is oven-safe, broil for 2 to 3 minutes after step 4 instead of the lid-off time. The cook time is based on high setting with no interruptions; if you use low, follow the ranges in the tips table. Avoid lifting the lid during the biscuit step or the cooking time will increase.