Go Back
–+ servings
Crockpot Chicken Pot Pie With Biscuits

Crockpot Chicken Pot Pie With Biscuits

This Crockpot Chicken Pot Pie With Biscuits is a cozy, dump-and-go comfort meal filled with creamy chicken, veggies, and tender potatoes — all served with buttery biscuits on top. It’s the perfect weeknight dinner that feels homemade and heartwarming with minimal effort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Finishing Time 15 minutes
Total Time 4 hours 10 minutes
Course Comfort Food, Main
Cuisine American
Servings 6 servings
Calories 410 kcal

Equipment

  • Crockpot / Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

Main Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 1 cup milk or unsweetened almond milk
  • 10.5 oz can cream of chicken soup
  • 1.5 cups frozen mixed vegetables
  • 2 medium potatoes peeled and diced
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp dried parsley
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Thickener

  • 1 tbsp cornstarch
  • 2 tbsp water

To Serve

  • 1 can refrigerated biscuits baked according to package
  • fresh parsley chopped, for garnish

Instructions
 

  • Lightly grease the crockpot insert. Add chicken breasts, potatoes, onions, frozen vegetables, and garlic. Sprinkle in thyme, parsley, salt, and pepper.
  • In a small bowl, whisk together chicken broth, milk, and cream of chicken soup. Pour evenly over the chicken and veggies.
  • Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and cooked through.
  • Remove chicken and shred with two forks. Return it to the crockpot and stir to combine.
  • In a small bowl, mix cornstarch with water. Stir into the crockpot and cook on high for 15–20 minutes until thickened.
  • Meanwhile, bake biscuits according to package directions until golden brown.
  • Serve the creamy filling in bowls topped with warm biscuits and a sprinkle of fresh parsley.

Notes

To lighten this dish, use unsweetened almond milk and a dairy-free soup alternative. The filling also works great as a wrap or over greens for a deconstructed pot pie.

Nutrition

Calories: 410kcalCarbohydrates: 35gProtein: 32gFat: 16gSaturated Fat: 4gCholesterol: 85mgSodium: 710mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 3200IUVitamin C: 9mgCalcium: 90mgIron: 3.5mg
Keyword Biscuits, chicken pot pie, crockpot, slow cooker
Tried this recipe?Let us know how it was!