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Bowl of Crockpot Chicken Pot Pie with Biscuits
ChefMaster Emily

Best Crock Pot Chicken Pot Pie

This cozy Crock Pot Chicken Pot Pie features tender chicken, creamy sauce, and hearty veggies—topped with golden biscuits for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb chicken thighs or breasts boneless and skinless
  • 2 cups frozen mixed vegetables
  • 2 cans cream of chicken soup 10.5 oz each
  • 1 cup chicken broth
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • salt and pepper to taste
Topping
  • 1 can refrigerated biscuit dough

Equipment

  • Slow Cooker (Crockpot)
  • Oven

Method
 

  1. Place chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, parsley, salt, and pepper in the crockpot. Stir to combine.
  2. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
  3. Shred the chicken in the crockpot using two forks. Stir to mix well.
  4. Bake biscuit dough separately according to package directions until golden brown.
  5. To serve, ladle chicken mixture into bowls and top with a biscuit or two.

Notes

For a richer sauce, add a splash of heavy cream after shredding the chicken. You can also thicken the sauce with a cornstarch slurry if needed.