There’s nothing quite like a hearty, warm bowl of chicken pot pie to bring comfort and satisfaction. But what if we told you that classic, soul-warming dish could be made even easier, richer in flavor, and with minimal fuss? Welcome to the world of the **Crock Pot Chicken and Biscuit Pot Pie** – a truly delightful slow cooker creation that delivers on taste, convenience, and pure culinary joy.
For those who cherish flavorful, filling meals but dread spending hours in the kitchen, this slow cooker chicken pot pie recipe is a game-changer. It embodies everything we love about easy cooking: simple ingredients, straightforward steps, and incredible results that taste like you’ve been slaving away all day. Prepare to make this a new family favorite!
Slow Cooker Chicken and Biscuit Pot Pie: A Comfort Food Masterpiece
My household, like many, has a deep appreciation for classic comfort food, and chicken pot pie holds a special place. It’s the kind of meal that instantly evokes warmth and coziness, making it perfect for any day that calls for a little extra comfort. Given its popularity, I was determined to find an even simpler way to enjoy this beloved dish, and the slow cooker proved to be the ultimate solution. This particular **crockpot chicken recipe** offers a convenient and equally delicious twist on the traditional pot pie, ensuring that great food doesn’t have to mean long hours of prep.
This recipe is designed for busy individuals and families who want to enjoy a homemade, wholesome meal without the usual kitchen chaos. With minimal prep time, you can set your slow cooker and let it work its magic, leaving you free to focus on other tasks or simply relax. It’s all about great food, fast prep, and having time to do the things you truly want to do!
Why Choose the Slow Cooker for Your Chicken Pot Pie?
The slow cooker is an unparalleled kitchen hero, especially for dishes like pot pie that benefit from long, slow simmering. Here’s why it’s the perfect tool for this recipe:
- Effortless Cooking: Dump the ingredients, set it, and forget it! The slow cooker handles the low-and-slow cooking, allowing flavors to meld beautifully without constant supervision.
- Tender Results: Chicken breasts, often prone to drying out, become incredibly tender and juicy in the moist heat of a slow cooker. Vegetables soften to perfection, absorbing all the rich flavors of the broth.
- Deep Flavor Infusion: The extended cooking time allows the herbs, spices, and chicken bouillon to deeply penetrate every ingredient, resulting in a complex and satisfying flavor profile that’s hard to achieve with quicker methods.
- One-Pot Wonder (Almost): While the biscuits are baked separately, the main filling comes together in a single pot, minimizing cleanup.
- Meal Prep Friendly: This recipe is fantastic for preparing ahead. You can chop your vegetables the night before, and the cooked pot pie filling reheats wonderfully.
Embracing the slow cooker means embracing convenience without compromising on the deliciousness of a homemade meal. It’s the smart way to enjoy classic comfort food!
Essential Ingredients for Your Crock Pot Chicken Pot Pie with Biscuits
One of the beauties of this recipe is its reliance on readily available ingredients that come together to create a symphony of flavors. Here’s a closer look at what you’ll need and why each component is vital:
- Boneless, Skinless Chicken Breast: We prefer chicken breast for its lean protein and ease of cubing, making it quick to cook and integrate into the pie. You can also use boneless, skinless chicken thighs for a richer flavor and even more tender texture if desired.
- Butter or Margarine: Essential for browning the chicken and adding a foundational richness to the sauce. It helps create that classic pot pie depth of flavor.
- Potatoes: Diced potatoes, such as Yukon Gold or red potatoes, are ideal as they hold their shape well and contribute a wonderful creamy texture to the filling as they slowly cook. Make sure to chop them into roughly 1-inch pieces for even cooking.
- Yellow Onion: A diced yellow onion provides a sweet and aromatic base for the entire dish, enhancing all the other flavors.
- Evaporated Milk: This is the secret to a velvety, rich, and creamy sauce without the heaviness of thick cream. It creates a smooth consistency that coats every ingredient beautifully.
- Chicken Bouillon Cube: A concentrated burst of savory chicken flavor. It elevates the broth and ensures a deeply satisfying taste. You can also use an equivalent amount of chicken broth or stock, adjusting salt as needed.
- Dried Thyme: Thyme is a classic herb for chicken dishes, imparting an earthy, slightly minty, and peppery note that is quintessential to pot pie.
- Salt and Pepper: These fundamental seasonings bring out the best in all the ingredients. Always taste and adjust to your preference.
- Frozen Peas and Carrots: This classic vegetable combination adds a pop of color, sweetness, and essential nutrients. Using frozen vegetables is incredibly convenient and requires no chopping. You’ll add them towards the end to maintain their texture.
- Cornstarch: Used to create a slurry that thickens the pot pie filling to the perfect consistency, ensuring it’s not too watery.
- Biscuits (Grands refrigerator biscuits recommended): The crowning glory of this pot pie! Refrigerated biscuits are incredibly convenient and bake up golden, flaky, and tender, perfect for soaking up the rich filling.
- Grated Parmesan Cheese: A final flourish that adds a salty, umami kick and a wonderful cheesy aroma when sprinkled over the hot pot pie.
Crockpot Choice: For optimal results, we highly recommend using a crockpot that features a digital timer. This allows you to set the cooking duration, and once completed, it automatically switches to a “warm” setting. This feature is invaluable for preventing overcooking and ensures your dinner is perfectly cooked and ready when you are, eliminating any stress about timing.
Other Delicious Crockpot Chicken Recipes to Explore
If you’ve enjoyed the ease and flavor of this slow cooker chicken pot pie, you’ll love exploring other convenient crockpot chicken meals:
- Crock Pot Teriyaki Chicken
- Crock Pot Hawaiian Chicken
- Slow Cooker Honey Mustard Chicken
- Crock Pot Spicy Buffalo Ranch Chicken
- Slow Cooker Cheesy Chicken and Rice
Do you love discovering new and exciting recipes? Be sure to check out our extensive collection of copycat recipes, delectable dessert recipes, and even more incredible CrockPot Recipes.
Stay connected with Tammilee Tips for all our latest recipe posts and culinary inspiration! Follow us on Facebook, Instagram, and Pinterest.
Crock Pot Chicken and Biscuit Pot Pie Recipe
Learn how to make an incredibly easy Crockpot Chicken and Biscuit Pot Pie that’s rich, creamy, and satisfying. Perfect for any meal!
Print Recipe
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Ingredients
- 1 ¼ lbs Boneless, skinless chicken breast, cubed
- 2 Tablespoons Butter or margarine
- 3 cups Potatoes, chopped (approx. 1-inch pieces)
- 1 Yellow onion, diced
- 36 oz Evaporated Milk (3 cans)
- 1 Chicken bouillon cube (or 1 tsp granulated bouillon)
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 10 oz Frozen peas and carrots mix
- 3 Tablespoons Cornstarch
- 12 Refrigerated Biscuits (e.g., Pillsbury Grands)
- ½ cup Grated Parmesan Cheese
Instructions
- Begin by cubing the boneless, skinless chicken breast into bite-sized pieces. Season the chicken generously with salt and black pepper.
- In a large skillet, melt the butter over medium heat. Add the seasoned chicken cubes and brown them lightly on all sides for about 3-5 minutes. This step is optional but adds an extra layer of flavor. Transfer the browned chicken to your slow cooker.
- Into the slow cooker with the chicken, add the chopped potatoes, diced yellow onion, evaporated milk, chicken bouillon cube, dried thyme, salt, and pepper. Stir all the ingredients well to ensure they are thoroughly combined.
- Cover the slow cooker and cook on the LOW setting for 6 hours. This slow cooking process will ensure the chicken becomes incredibly tender and the flavors meld beautifully.
- After 6 hours, increase the slow cooker setting to HIGH. In a small bowl, whisk together the cornstarch with 3 tablespoons of water to create a smooth slurry. Stir this slurry into the pot pie mixture in the slow cooker.
- Add the frozen peas and carrots to the slow cooker, stirring gently to combine. Recover the slow cooker and continue to cook on HIGH for an additional 1 hour, or until the sauce has thickened to your desired consistency and the vegetables are tender.
- While the pot pie filling finishes cooking, preheat your oven and bake the refrigerated biscuits according to the package directions until golden brown and flaky.
- Once the pot pie filling is ready, ladle generous portions into individual serving bowls. Top each serving with one or two warm, freshly baked biscuits. Sprinkle generously with grated Parmesan cheese before serving. Enjoy your comforting and easy Crock Pot Chicken and Biscuit Pot Pie!
Kitchen Tools You’ll Need
- Slow cooker (preferably with a digital timer)
- Large skillet (optional, for browning chicken)
- Measuring cups and spoons
- Whisk
- Small bowl (for cornstarch slurry)
- Serving ladle
Nutrition Facts
Calories from Fat 279
Pro Tips for the Ultimate Crock Pot Chicken and Biscuit Pot Pie
To ensure your chicken and biscuit pot pie turns out perfectly every time, keep these expert tips in mind:
- Don’t Overfill: Ensure your slow cooker isn’t filled to the very brim. Leave some space for the liquid to bubble without overflowing.
- Chop Evenly: For consistent cooking, try to chop your potatoes and onion into roughly similar-sized pieces. This helps them become tender at the same rate.
- Browning the Chicken (Optional but Recommended): While the slow cooker will cook the chicken through, a quick browning in a skillet beforehand adds a deeper, more caramelized flavor that enhances the overall richness of the dish.
- Adjusting Seasoning: After the initial cooking time, taste the filling and adjust the salt, pepper, or any other seasonings as needed. Different brands of bouillon can vary in saltiness.
- Preventing Mushy Veggies: Adding the frozen peas and carrots during the last hour of cooking prevents them from becoming overcooked and mushy, keeping their texture and vibrant color intact.
- Biscuit Timing: Start baking your biscuits about 15-20 minutes before you plan to serve, so they are warm and fresh right when the pot pie filling is ready.
- Thickening Control: If you prefer a thicker pot pie, you can whisk in an additional tablespoon of cornstarch slurry during the last hour of cooking. If it’s too thick, a splash of warm chicken broth or milk can thin it out.
Creative Variations and Customizations
This Crock Pot Chicken and Biscuit Pot Pie is wonderfully versatile. Feel free to experiment with these ideas to make it your own:
- Alternative Proteins: Swap chicken breast for boneless, skinless chicken thighs for a richer flavor, or even cooked turkey (perfect for Thanksgiving leftovers!). For a heartier twist, consider diced pork or beef.
- Vegetable Power-Up: Add other vegetables like chopped celery, sliced mushrooms, green beans, or corn. Fresh herbs like parsley or sage can also be added with the thyme.
- Cheesy Twist: Beyond Parmesan, try stirring in some shredded cheddar, Monterey Jack, or a blend of your favorite cheeses during the last hour of cooking for an even creamier, cheesier filling.
- Spice It Up: A pinch of red pepper flakes can add a subtle kick. Smoked paprika can also introduce a delightful smoky depth.
- Homemade Biscuits: If you have extra time and want to elevate the dish, homemade biscuits are always a wonderful option.
- Different Toppings: Instead of biscuits, you could top individual servings with puff pastry squares (baked separately), or even a traditional pie crust if you prefer. For a lighter touch, serve with crusty bread.
Serving and Storage Tips
This pot pie is a complete meal on its own, but it pairs wonderfully with a simple side salad for freshness.
- Leftovers: Any leftover pot pie filling can be stored in an airtight container in the refrigerator for up to 3-4 days. Store leftover biscuits separately to prevent them from becoming soggy.
- Reheating: Reheat the filling gently on the stovetop or in the microwave until warmed through. Warm biscuits in the oven or toaster oven for best results.
- Freezing: The cooked pot pie filling freezes exceptionally well. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Do not freeze the biscuits.
Frequently Asked Questions About Crock Pot Chicken and Biscuit Pot Pie
Can I use raw chicken in the slow cooker?
Yes, you can absolutely use raw chicken. The recipe instructs to brown the chicken first, which adds flavor, but it’s not strictly necessary for food safety in a slow cooker. If you skip browning, simply add the raw, cubed chicken directly to the slow cooker with the other ingredients.
What kind of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes are excellent for this recipe because they hold their shape well during the long cooking process. Starchy potatoes like Russets can become a bit too soft or fall apart, though some people prefer that texture.
Can I use fresh vegetables instead of frozen?
Certainly! If using fresh carrots and peas, you’ll want to add them earlier in the cooking process to ensure they become tender. Diced fresh carrots can go in with the potatoes and onions. Fresh peas can be added about an hour before serving, similar to the frozen ones.
My pot pie filling isn’t thick enough. What can I do?
The cornstarch slurry should do the trick. If after the last hour of cooking on HIGH, your filling is still too thin, you can whisk together another tablespoon of cornstarch with an equal amount of cold water to create a second slurry. Stir it into the hot pot pie, cover, and cook for another 15-30 minutes on HIGH until it reaches your desired thickness. Remember, it will thicken slightly more as it cools.
Can I make this recipe dairy-free?
Yes, with a few substitutions. You can replace evaporated milk with a dairy-free milk alternative like unsweetened soy milk or oat milk, potentially increasing the cornstarch slightly for thickening. Ensure your biscuits are also dairy-free, and omit the Parmesan cheese or use a dairy-free alternative.
Is it possible to make this ahead of time?
Absolutely! The pot pie filling can be prepared entirely in advance and stored in the refrigerator. When you’re ready to serve, gently reheat it on the stovetop or in the slow cooker, then bake fresh biscuits. This makes it a fantastic option for meal prep or entertaining.
This Crock Pot Chicken and Biscuit Pot Pie recipe truly embodies the best of home cooking: rich flavors, comforting textures, and an effortless preparation that fits into any busy schedule. It’s a testament to how simple ingredients, combined with the magic of a slow cooker, can create an extraordinary meal. Whether you’re seeking a hearty weeknight dinner or a crowd-pleasing dish for a cozy gathering, this recipe is guaranteed to impress. We hope you enjoy making and savoring this delightful comfort food!
Recipe originally shared on April 13, 2015. Updated December 2020. This content has been further revised and expanded for clarity, SEO, and user experience in November 2023.