Crockpot Chicken Pot Pie with Biscuits

This crockpot chicken pot pie is warm, hearty, and full of classic comfort food flavors. The chicken, potatoes, and vegetables slowly cook into a rich, creamy filling, while the biscuits cook right in the slow cooker during the final stretch. 

It’s an easy, hands-off dinner that still gives you that homemade pot pie feel.

Chicken pot pie is one of those meals that always sounds good, but making it from scratch can feel like a lot…especially on busy days. That’s why you’ll love this crockpot version so much – toss everything but the biscuits into the slow cooker, walk away, and come back to a cozy dinner that tastes great without having to make it in a pie shell. 

If you’re a fan of easy comfort food, this recipe fits right in with our favorites like Crockpot Chicken and Dumplings with Canned Biscuits and Instant Pot Chicken Corn Chowder with Bacon. Both have the comfort food vibe without keeping you stuck in the kitchen, which is exactly what I want on hectic weeknights or lazy weekends.

Crockpot Chicken Pot Pie Ingredients Needed 

• Boneless, skinless chicken breasts – Chicken thighs can be used if that’s what you have on hand.
• Seasonings – Onion powder, garlic salt, black pepper. 
• Chicken broth – I like to use low sodium broth.
• Cream of chicken soup and cream of celery soup – Creates that classic pot pie flavor and creamy texture.
• Minced garlic – Fresh garlic adds extra flavor, but jarred works perfectly here.
• Frozen mixed vegetables – No need to thaw – they cook in the slow cooker.
• Baby gold potatoes – Dice evenly so they cook through at the same time.
• Refrigerated biscuits – My favorite to use are the Pillsbury Grands. 
• Sour cream – Stir in at the end for extra creaminess.

How to Make Chicken Pot Pie with Biscuits in the Crockpot

Grease your slow cooker with nonstick spray or use a liner.

Place the chicken in the bottom of the crockpot and season evenly with onion powder, garlic salt, and pepper. Pour in the chicken broth.

Add both condensed soups, minced garlic, frozen vegetables, and diced potatoes. Stir everything together until well combined.

Cover and cook on low until the chicken is tender and the potatoes are cooked through.

Remove the chicken, shred it, and return it to the slow cooker, stirring it back into the mixture.

Arrange the biscuits on top, cover, and continue cooking until the biscuits are fully cooked. Remove the biscuits and set aside.

Stir the sour cream into the chicken mixture until smooth and creamy.

Ladle into bowls and serve with a biscuit on top.

Recipe Substitutions & Variations

• Cream of celery: Swap for another can of cream of chicken if preferred.
• Potatoes: Use diced Yukon Gold or russet potatoes instead of baby potatoes.
• Lighter: Greek yogurt can be used in place of the sour cream for a lighter option.

What to Serve with Chicken Pot Pie

When it comes to heavier dinners like this one, you’ll want to add a lighter side like Romaine Salad or Broccoli Salad with Bacon. And if you need a little sweet treat, go with Cherry Clafouti or these classic Oatmeal Craisin Cookies.

How to Store Leftover Chicken Pot Pie

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Why add the sour cream at the end?

Adding it at the end prevents curdling and keeps the filling creamy.

This meal is perfect for days when you’re craving comfort food but don’t want to spend hours cooking. The slow cooker makes it easy, and adding biscuits at the end makes it even better. If you want classic chicken pot pie flavors with less work, you’ll love this recipe.