Chicken pot pie is already one of the ultimate comfort foods, but making it in the crockpot takes the ease to a whole new level. Instead of juggling saucepans and pie crusts, you get to let the slow cooker do most of the work.
When I first tried making chicken pot pie in the crockpot, I didn’t expect it to taste this good. I thought it might be a shortcut version that just resembled the classic.
Instead, it turned out every bit as hearty and cozy as the oven-baked kind. The best part was coming home after a busy day to a kitchen that smelled like comfort itself.
What Makes This Version Different
Unlike a traditional chicken pot pie, this version doesn’t rely on pie crust to hold everything together. Instead, you get a creamy, rich filling in the crockpot and top it with biscuits for that classic finishing touch.
The slow cooker gently cooks the chicken and vegetables until they’re perfectly tender, then the biscuits bake right on top near the end. It’s the same soul-warming flavors, just in a more hands-off way.
Ingredients for Cozy Simplicity
- 1 ½ pounds boneless, skinless chicken breasts (or thighs)
- 1 small onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream (or half-and-half for lighter)
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 can refrigerated biscuit dough (or homemade, if you prefer)
How To Make Chicken Pot Pie
Place the chicken, onion, carrots, celery, garlic, broth, and seasonings into the crockpot. Stir everything together, then set to cook on low for 6–7 hours or high for 3–4 hours. This stage allows the flavors to meld while the chicken cooks until it’s fork-tender.
Halfway through, give it a stir if you’re around, but honestly, it will be fine even if you leave it alone. That’s the beauty of slow cooking—you set it and forget it.
The Creamy Twist
Once the chicken is done, remove it from the crockpot and shred it into bite-sized pieces with two forks. While the chicken is out, whisk flour into the cream until smooth, then stir that mixture back into the crockpot. This creates the creamy base that turns the broth into a luscious filling.
Return the shredded chicken, add the peas, and stir. Let everything simmer together on high for another 20–30 minutes. By now, it will smell like heaven.
The Biscuit Topping
Here’s where this version really shines. Open the can of biscuits and place them right on top of the filling inside the crockpot. Cover and let them cook for another 1–1 ½ hours on high, until the biscuits are golden and cooked through.
If you want a crispier top, you can transfer the filling to a baking dish, add the biscuits, and bake them in the oven for the last 15 minutes. But if you’re like me and don’t want the extra step, the crockpot does the job just fine.
Crockpot Method Is the Best
This isn’t just about convenience—though that’s a huge win. The slow cooking develops a depth of flavor you just can’t get in a rush. The vegetables soften gently without turning mushy, and the chicken stays juicy instead of drying out.
And because you’re not juggling multiple pots and pans, you can focus on other things while dinner basically cooks itself.
Make It Your Own
One of the best things about this recipe is how adaptable it is:
- Turkey Pot Pie – Swap in turkey for a great way to use up leftovers.
- Veggie-Heavy Version – Add mushrooms, green beans, or corn.
- Lighter Option – Use half-and-half instead of cream, or swap biscuits for puff pastry baked separately.
- Herb Lovers – Add fresh rosemary or sage for a flavor twist.
Tips From My Kitchen
I’ve made this recipe enough times to learn a few little tricks:
- Always whisk the flour into cream before adding—it prevents lumps.
- Don’t stir too much once the biscuits are on top, or they’ll sink.
- If you’re short on time, shred rotisserie chicken and stir it in with the cream mixture (cutting the cook time in half).
- Add the peas last, so they keep their bright color and don’t overcook.
Serving the Final Dish
When the biscuits are golden, scoop a big spoonful of filling and top it with one of those fluffy biscuits. The combination of creamy chicken and flaky bread is everything you want in comfort food. Add a simple side salad or roasted veggies, and dinner is complete.
Leftovers? They reheat beautifully. Store them in the fridge for up to 3 days and warm gently in the microwave or oven. Just keep the biscuits separate so they don’t get soggy.
Why This Will Be a Family Favorite
This crockpot chicken pot pie is proof that comfort food doesn’t have to mean hours in the kitchen. It’s hearty, flavorful, and just rustic enough to feel like it came from a farmhouse table. The slow cooker does the hard work, leaving you with a dish that’s perfect for busy weeknights or cozy weekends.
Every spoonful is creamy, comforting, and filled with the familiar flavors we all crave. Once you try it, I’m willing to bet it becomes one of those recipes you keep coming back to—because it’s just that good.
