I’m sharing my Crockpot Chicken Pot Pie that tucks tender chicken and hearty vegetables into a creamy gravy under a fluffy biscuit, and I reveal one pantry trick that makes the whole thing unexpectedly simple.
I love a good Crockpot Chicken Pot Pie because it feels like cheating on dinner, in the best possible way. This version is packed with chicken and frozen mixed vegetables swimming in a creamy gravy, then topped with refrigerated flaky biscuit dough that puffs up golden.
i use boneless skinless chicken breasts or thighs and the mix just hits all the right notes, it’s silly how something so simple can feel a little gourmet. If you want comfort without too much fuss you might not believe how good this gets.
I cant stop telling friends about it, they always want the recipe.
Why I Like this Recipe
• I like it cause it’s warm and comforting, like a hug after a long day
• I like that it’s super forgiving, I can mess up a bit and it still comes out tasty
• I like that it makes a lot so I got lunches covered for the week and it even taste better next day
• I like how it fills the house with cozy smells and everyone always wants seconds
Ingredients
- Chicken gives lean protein, keeps you full and soaks up savory flavors
- Frozen veg add fiber vitamins slight sweetness and nice color to the dish
- Cream soup makes the gravy rich adds salt, fat and comforting creaminess
- Butter boosts flavor gives smoother mouthfeel and helps biscuit browning
- Flour thickens the sauce adds carbs and gives that pot pie body
- Milk or cream thins or enriches gravy adds calcium and silky texture
- Biscuit topping gives golden flaky crust adds carbs and cozy homestyle feel
- Onion and garlic build savory depth add subtle sweetness and aromatic punch
- Parsley brightens flavors adds freshness small vitamins and a pop of color
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, trimmed and cut into large pieces
- 1 medium yellow onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 4 cups frozen mixed vegetables (peas, carrots, corn and green beans)
- 2 (10.5 oz) cans condensed cream of chicken soup or 1 can cream of chicken plus 1 can cream of celery if you prefer
- 1 to 1 1/4 cups low sodium chicken broth
- 1/2 to 1 cup whole milk or heavy cream, for a richer gravy
- 4 tablespoons unsalted butter, divided
- 1/3 cup all purpose flour (for thickening) or 2 tablespoons cornstarch plus 2 tablespoons cold water as an alternative
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- Salt and freshly ground black pepper, about 1 teaspoon salt and 1/2 teaspoon pepper or to taste
- 2 tablespoons fresh parsley, chopped, optional but nice
- 1 can (8 count) refrigerated flaky biscuit dough for topping, or use the homemade biscuit ingredients below
- For homemade biscuits: 2 cups all purpose flour
- For homemade biscuits: 1 tablespoon baking powder
- For homemade biscuits: 1/2 teaspoon salt
- For homemade biscuits: 6 tablespoons cold unsalted butter, cubed
- For homemade biscuits: 3/4 cup whole milk or buttermilk
- Optional for glazing: 1 large egg beaten with 1 tablespoon water
How to Make this
1. Trim and cut chicken into large pieces, chop the onion, mince the garlic and have the frozen vegetables handy; season the chicken with about 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried thyme and 1 teaspoon poultry seasoning.
2. Heat 2 tablespoons butter in a large skillet over medium high heat and quickly sear the chicken 1 to 2 minutes per side just to get some color, remove to a plate; in the same skillet add 1 tablespoon butter and sauté the onion until soft, add garlic for 30 seconds, then transfer onion and garlic to the crockpot with the chicken and frozen veggies.
3. Make the gravy: in the skillet melt the remaining butter, sprinkle in 1/3 cup flour and stir to form a roux, cook 1 minute while stirring, then whisk in the two cans of condensed cream of chicken (or one chicken + one celery), 1 to 1 1/4 cups low sodium chicken broth and 1/2 to 1 cup milk or cream until smooth; season a bit more if needed and stir in 2 tablespoons chopped parsley if using, then pour this over the crockpot contents. (If you prefer, skip the roux and plan to thicken at the end with a cornstarch slurry instead.)
4. Cover and cook on low 3 1/2 to 4 hours or on high 2 to 3 hours, until the chicken reaches 165 F and veggies are tender.
5. If you did not use the roux or the filling needs thickening, remove about 1 cup of hot liquid to a bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, whisk that into the hot liquid, then return it to the crockpot and cook on high 10 to 15 minutes until thickened.
6. Shred or chop the cooked chicken right in the pot with two forks, stir everything together and taste for salt and pepper; adjust if needed.
7. Biscuit options:
– Canned biscuits: for best texture transfer filling to an oven safe baking dish, place the 8 biscuits on top, brush with beaten egg + 1 tablespoon water if you want a glaze, bake at 375 F for 12 to 18 minutes until golden.
– Or if you must keep it all in the crockpot, place biscuits on top of hot filling and cook on high 45 to 60 minutes until biscuits are cooked through, then carefully remove lid and brown under the broiler a minute or two if you want color.
– Homemade biscuits: make by cutting 6 tablespoons cold cubed butter into 2 cups flour + 1 tablespoon baking powder + 1/2 teaspoon salt, stir in 3/4 cup milk or buttermilk until just combined, drop or roll and place on top of filling in an oven safe dish and bake as above.
8. Let the pot pie rest 5 to 10 minutes after baking so the gravy sets and biscuits finish cooking, then sprinkle with remaining parsley.
9. Serve warm, spooning hearty chicken and veggies with a flaky biscuit on top. Leftovers keep covered in the fridge 3 to 4 days, reheat gently on the stove or in a 350 F oven so biscuits dont dry out.
10. Quick tips: searing adds flavor but is optional, use whole milk or cream for a richer gravy, always taste for seasoning at the end, and if gravy looks thin later a little cornstarch slurry will save it.
Equipment Needed
1. Large skillet or heavy frying pan (for searing chicken and making the gravy)
2. Slow cooker / crockpot (6 to 8 quart is ideal)
3. Cutting board (use a separate one for raw chicken if you can)
4. Chef’s knife (sharp, for trimming and chopping)
5. Measuring cups and spoons (for broth, milk, flour and seasonings)
6. Whisk (for the roux and for whisking the cornstarch slurry)
7. Wooden spoon or heatproof spatula (to sauté and stir)
8. Instant read thermometer (to confirm chicken reaches 165 F)
9. Two forks (to shred the cooked chicken right in the pot)
10. Oven safe baking dish or rimmed baking sheet plus a pastry brush (for biscuit topping if you bake them in the oven)
FAQ
Best Crockpot Chicken Pot Pie Recipe Substitutions and Variations
- Chicken (breasts or thighs): swap with shredded rotisserie chicken for a super-quick shortcut, or use boneless turkey; for a vegetarian twist use firm tofu or seitan (cubed), they soak up the gravy but need less cook time
- Condensed cream of chicken soup: use cream of mushroom or cream of celery canned soup, or make your own by melting 2 tbsp butter, whisking in 2 tbsp flour, then slowly adding 1 1/2 cups chicken broth + 1/2 cup milk and simmering till thick
- Milk / heavy cream and butter: use half and half or evaporated milk for a lighter but still creamy sauce, or swap dairy with unsweetened oat or almond milk and use olive oil or vegan butter instead of butter
- Biscuit topping: replace refrigerated biscuit dough with store bought puff pastry, a frozen pie crust, or crescent roll dough; or skip pastry and spread mashed potatoes on top for a cobbler style finish
Pro Tips
1. Sear fast and shallow, not long and deep. You just want a little color on the outside to build flavor, so heat the pan hot, sear 1 to 2 minutes per side, dont crowd the pieces, then finish cooking in the crockpot. If you crowd the pan youll steam instead of brown.
2. Brighten the gravy with acid and mustard. A teaspoon of Dijon or a splash of lemon juice added at the end makes canned soup based gravies taste homemade, and it takes away that flat, overly creamy note.
3. Thicken smartly so you dont end up with lumps. If using cornstarch, whisk it with cold water first, temper a couple tablespoons of hot filling into that slurry, then stir it back into the pot and cook on high for 10 to 15 minutes. If you prefer a roux, cook it a minute longer so the raw flour taste is gone before you add liquid.
4. Keep biscuits crisp by baking them in the oven, not in the crockpot. Transfer the filling to an oven safe dish, top with biscuits and bake until golden. If you must cook them on top of the crockpot, finish under the broiler for a minute or two for color, and serve immediately so they dont go soggy.
5. Make leftovers better not just reheated. Store filling and biscuits separately if possible. Reheat filling gently on the stove or in a 350 F oven covered, then warm biscuits briefly uncovered to re-crisp the tops. A little extra cream or a splash of broth while reheating helps loosen gravy that tightened up in the fridge.
Best Crockpot Chicken Pot Pie Recipe
I’m sharing my Crockpot Chicken Pot Pie that tucks tender chicken and hearty vegetables into a creamy gravy under a fluffy biscuit, and I reveal one pantry trick that makes the whole thing unexpectedly simple.
6
servings
878
kcal
Equipment: 1. Large skillet or heavy frying pan (for searing chicken and making the gravy)
2. Slow cooker / crockpot (6 to 8 quart is ideal)
3. Cutting board (use a separate one for raw chicken if you can)
4. Chef’s knife (sharp, for trimming and chopping)
5. Measuring cups and spoons (for broth, milk, flour and seasonings)
6. Whisk (for the roux and for whisking the cornstarch slurry)
7. Wooden spoon or heatproof spatula (to sauté and stir)
8. Instant read thermometer (to confirm chicken reaches 165 F)
9. Two forks (to shred the cooked chicken right in the pot)
10. Oven safe baking dish or rimmed baking sheet plus a pastry brush (for biscuit topping if you bake them in the oven)
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, trimmed and cut into large pieces
-
1 medium yellow onion, chopped (about 1 cup)
-
3 cloves garlic, minced
-
4 cups frozen mixed vegetables (peas, carrots, corn and green beans)
-
2 (10.5 oz) cans condensed cream of chicken soup or 1 can cream of chicken plus 1 can cream of celery if you prefer
-
1 to 1 1/4 cups low sodium chicken broth
-
1/2 to 1 cup whole milk or heavy cream, for a richer gravy
-
4 tablespoons unsalted butter, divided
-
1/3 cup all purpose flour (for thickening) or 2 tablespoons cornstarch plus 2 tablespoons cold water as an alternative
-
1 teaspoon dried thyme
-
1 teaspoon poultry seasoning
-
Salt and freshly ground black pepper, about 1 teaspoon salt and 1/2 teaspoon pepper or to taste
-
2 tablespoons fresh parsley, chopped, optional but nice
-
1 can (8 count) refrigerated flaky biscuit dough for topping, or use the homemade biscuit ingredients below
-
For homemade biscuits: 2 cups all purpose flour
-
For homemade biscuits: 1 tablespoon baking powder
-
For homemade biscuits: 1/2 teaspoon salt
-
For homemade biscuits: 6 tablespoons cold unsalted butter, cubed
-
For homemade biscuits: 3/4 cup whole milk or buttermilk
-
Optional for glazing: 1 large egg beaten with 1 tablespoon water
Directions
- Trim and cut chicken into large pieces, chop the onion, mince the garlic and have the frozen vegetables handy; season the chicken with about 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried thyme and 1 teaspoon poultry seasoning.
- Heat 2 tablespoons butter in a large skillet over medium high heat and quickly sear the chicken 1 to 2 minutes per side just to get some color, remove to a plate; in the same skillet add 1 tablespoon butter and sauté the onion until soft, add garlic for 30 seconds, then transfer onion and garlic to the crockpot with the chicken and frozen veggies.
- Make the gravy: in the skillet melt the remaining butter, sprinkle in 1/3 cup flour and stir to form a roux, cook 1 minute while stirring, then whisk in the two cans of condensed cream of chicken (or one chicken + one celery), 1 to 1 1/4 cups low sodium chicken broth and 1/2 to 1 cup milk or cream until smooth; season a bit more if needed and stir in 2 tablespoons chopped parsley if using, then pour this over the crockpot contents. (If you prefer, skip the roux and plan to thicken at the end with a cornstarch slurry instead.)
- Cover and cook on low 3 1/2 to 4 hours or on high 2 to 3 hours, until the chicken reaches 165 F and veggies are tender.
- If you did not use the roux or the filling needs thickening, remove about 1 cup of hot liquid to a bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, whisk that into the hot liquid, then return it to the crockpot and cook on high 10 to 15 minutes until thickened.
- Shred or chop the cooked chicken right in the pot with two forks, stir everything together and taste for salt and pepper; adjust if needed.
- Biscuit options:
- – Canned biscuits: for best texture transfer filling to an oven safe baking dish, place the 8 biscuits on top, brush with beaten egg + 1 tablespoon water if you want a glaze, bake at 375 F for 12 to 18 minutes until golden.
- – Or if you must keep it all in the crockpot, place biscuits on top of hot filling and cook on high 45 to 60 minutes until biscuits are cooked through, then carefully remove lid and brown under the broiler a minute or two if you want color.
- – Homemade biscuits: make by cutting 6 tablespoons cold cubed butter into 2 cups flour + 1 tablespoon baking powder + 1/2 teaspoon salt, stir in 3/4 cup milk or buttermilk until just combined, drop or roll and place on top of filling in an oven safe dish and bake as above.
- Let the pot pie rest 5 to 10 minutes after baking so the gravy sets and biscuits finish cooking, then sprinkle with remaining parsley.
- Serve warm, spooning hearty chicken and veggies with a flaky biscuit on top. Leftovers keep covered in the fridge 3 to 4 days, reheat gently on the stove or in a 350 F oven so biscuits dont dry out.
- Quick tips: searing adds flavor but is optional, use whole milk or cream for a richer gravy, always taste for seasoning at the end, and if gravy looks thin later a little cornstarch slurry will save it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 474g
- Total number of serves: 6
- Calories: 878kcal
- Fat: 37.3g
- Saturated Fat: 16.2g
- Trans Fat: 0.25g
- Polyunsaturated: 5g
- Monounsaturated: 10g
- Cholesterol: 182mg
- Sodium: 1217mg
- Potassium: 950mg
- Carbohydrates: 84g
- Fiber: 4.7g
- Sugar: 5g
- Protein: 58.7g
- Vitamin A: 1333IU
- Vitamin C: 6.7mg
- Calcium: 133mg
- Iron: 1.5mg