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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie with tender chicken and vegetables simmered in a creamy broth all day, then topped with flaky baked biscuits. This hands-off method keeps the filling rich and spoonable while the biscuits turn golden on top.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken pot pie filling
  • 1.5 lb boneless, skinless chicken breasts
  • 2 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 small yellow onion, diced
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup frozen peas
Biscuit topping
  • 1 can (16.3 oz) refrigerated biscuits

Equipment

  • 1 Dutch oven

Method
 

Make the slow-cooker filling
  1. Place the chicken breasts, chicken broth, cream of chicken soup, carrots, celery, onion, dried thyme, kosher salt, and black pepper in the crockpot.
  2. Cover and cook on low for 6–7 hours, until the chicken is tender and shreds easily (crockpot stays at low heat throughout).
Finish the filling
  1. Remove the chicken, shred it, and return it to the crockpot along with the frozen peas.
  2. Stir well and let cook for 10 more minutes on low, until the peas are heated through (the filling should look evenly mixed and slightly thickened).
Bake and serve with biscuits
  1. Bake the refrigerated biscuits according to package directions until golden (follow the package temperature/time for a visibly risen, browned biscuit top).
  2. Ladle the chicken filling into bowls and top each with a warm biscuit before serving (biscuits should sit on top without sinking much).

Notes

Pro tip: Shred the chicken while it’s warm so it breaks down quickly and blends into the creamy sauce. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is not ideal because the biscuit topping can soften after thawing—freeze only the filling up to 2 months, then reheat and add fresh baked biscuits. For a lower-sodium option, use reduced-sodium cream of chicken soup and broth and keep the seasoning to taste.