Crockpot Chicken Pot Pie with Biscuits
by Sommer Collier — last updated on Oct 20, 2026 
My crockpot chicken pot pie with biscuits is one of my favorite dinners when I want comfort food but have other things to do. The chicken and vegetables cook in a creamy filling, and I bake the canned biscuits separately just before dinner. Then I spoon the filling into bowls and pop a biscuit on top… no rolling out pie dough required!
I will happily accept a plate of chicken pot pie any day, any time. My favorite thing about this particular crockpot chicken pot pie might be the biscuit topping. I like to cut canned biscuits into little pieces and bake them on a sheet pan, so there are plenty of golden edges to go with the soft centers. Add a spoonful of chicken and gravy… I’d say that’s a good bite! The filling takes a little prep up front, but it goes fast. I make a quick gravy on the stovetop, then I dump and stir everything in the slow cooker. After that, I set-and-forget it for a few hours. This is a bowl-not-plate kind of pot pie, with a thick, soup-like filling. It has the familiar flavors I love in a classic pot pie, and the biscuits remind me of my favorite chicken and dumplings recipe. PS, I like to add the topping right when I’m ready to eat so the biscuits don’t get soggy in the gravy.
Tammie – ⭐⭐⭐⭐⭐ This was amazing! We have a lot of late night sports practices for the kids and this literally saved me and everyone loved it! Well done!
Table of Contents
Sommer’s Recipe Highlights
Comfort food that fits my schedule – After a little stovetop prep, I let the slow cooker take over until it’s time to bake the biscuits. The chicken and vegetables simmer away while I get on with my day, with no pot to babysit!
A homemade filling with a few handy shortcuts – Unlike my traditional veggie pot pie recipe, this recipe uses frozen veggies and canned biscuits for a ridiculously easy prep time. Pretty much all of the ingredients are regular pantry staples. Meanwhile, my simple homemade gravy gives the filling that savory, cooked-from-scratch flavor without a can of condensed soup. No fuss, all the flavor!
Golden biscuit bites in every bowl – Instead of rolling out a pie crust, I snip the biscuit dough into little pieces and bake them separately until puffy and golden. Sprinkled over the creamy filling just before serving, they give each bowl tender biscuit centers and crisp edges for scooping up all that goodness.
PS, If you do have extra time on your hands, also try my chicken pot pie with puff pastry as well!
Key Ingredients and Tips
- Butter – I always use unsalted butter when cooking, so I have total control of the sodium levels.
- All-Purpose Flour – Regular white flour is what I use here. To measure accurately, always stir it in the bag to fluff, spoon into the measuring cups, and level the top.
- Onion – My advice is to chop it fairly small, about 1/2 inch pieces. The onion adds flavor, but I don’t want big pieces competing with the chicken.
- Chicken Base – I like to use chicken base mixed with water, because it’s easy to adjust the intensity without add more liquid. You can also use chicken bouillon cubes or chicken broth if you prefer.
- Poultry Seasoning – This is an herb blend that includes all the right ingredients for flavorful chicken.
- Chicken Breasts – I cut boneless breasts into bite-sized pieces. Boneless thighs work just as well if that’s what you have, or you can use a combo of both.
- Frozen Mixed Vegetables – A frozen bag of mixed peas, carrots, corn, and green beans helps cut down on the chopping time.
- Chopped Parsley – I add a little parsley for fresh flavor. There’s no need to pick off every tiny stem; the tender ones are fine to chop with the leaves.
- Can of Large Biscuits – I use canned biscuits, cut into small pieces and baked separately, so the tops get golden instead of steaming in the slow cooker. If you’re feeling up to it, you can bake biscuits from scratch. Try making my cathead biscuits while you let the crock pot work its magic, and just top each bowl with a biscuit when ready to serve.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post!
Get the gravy going – First, I melt the butter in a large skillet over medium heat. Then I whisk in the flour until there aren’t any lumps. I keep whisking for about 2-3 minutes, until the mixture turns into a golden fluffy roux before I add anything else.
Add the onion and seasonings – The chopped onion goes in next. I stir it around for 2-3 minutes to soften, then I whisk in the water, chicken base, and poultry seasoning. After another few minutes of simmering, I’ve got a smooth gravy base.
Let the crockpot take over – Into a large slow cooker (at least 6 quarts) I pour the gravy and add the diced chicken, mixed vegetables, and parsley. A good stir brings everything together before I put on the lid.
Give it time – I cook the filling on HIGH for 3-4 hours or LOW for 6-7 hours, until the chicken is cooked through and the vegetables are tender. This is the part where I get to leave the kitchen and tackle something else!
Bake the biscuit bites – Close to dinnertime, I preheat the oven to 425 degrees F, or the temperature listed on the biscuit package. Using kitchen shears, I snip each of the 5 large biscuits into 8 pieces, spread them on a baking sheet, and bake for 11-12 minutes, until puffy and golden.
Scoop, top, and serve – Before serving, I give the filling a stir and taste for salt and pepper. Then I sprinkle the warm biscuit bites over the top and serve. If I’m expecting leftovers, I add the biscuits to individual bowls so I can store the remaining topping separately and keep it from getting soggy.
Expert Tips
Bigger biscuits – You can keep the biscuits large and serve one per serving instead if you want.
Add or omit veggies – You can add or omit veggies here, depending on what you want. Some other good options are mushrooms, celery, and broccoli.
Thicken – The chicken pot pie filling is going to be the consistency of a thick soup. If you prefer it to be thicker like gravy, combine 1-2 tablespoons of cornstarch with 1-2 tablespoons of water to create a cornstarch slurry. Then add it to the filling mixture and let it cook for about 15 minutes on high!
Serving Suggestions
This is a meal all on its own! If you prefer to serve it without the canned biscuits, you can serve it with homemade breadsticks or cheesy garlic bread! For added nutrition, serve with some roasted vegetables or a fresh side salad.
Frequently Asked Questions
If you have leftovers, keep portions of the biscuit pieces to the side and store them separately from the filling. Both the chicken pot pie filling and biscuits will keep well for up to 3-4 days in the refrigerator.
Definitely! You can freeze the filling mixture separately without the biscuits for up to 3 months. You can also freeze the biscuits separately if desired. Then thaw them in the refrigerator before reheating. Personally I would reheat the filling on the stovetop or in the crockpot. Then pop the biscuits in the oven or air fryer for just a few minutes.
Yes, you can add heavy cream… I’d start with about 1/2 cup. Stir it in, taste, and then add more if desired.
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More Slow Cooker Recipes
Crockpot Chicken Pot Pie with Biscuits
Ingredients
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 large onion peeled and chopped
- 1 ½ cups water
- 5 teaspoons chicken base or 5 bouillon cubes
- 2 teaspoons poultry seasoning
- 2 large boneless chicken breasts diced
- 3 ½ cups frozen mixed vegetables (peas, carrots, corn and green beans)
- 2 tablespoons chopped parsley
- 1 can large biscuits (about 5 biscuits needed)
Instructions
- Set a large skillet over medium heat. Add the butter. Once melted, whisk in the flour until smooth. Whisk and cook the roux for 2-3 minutes, until golden.
- Then stir in the onions. Cook the onions 2-3 minutes, until soft. Then whisk in the water, chicken base, and poultry seasoning. Simmer 2-3 minutes to form a gravy.
- Set out a large 6+ quart slow cooker. Pour the gravy into the slow cooker. Add the diced chicken, mixed vegetables, and parsley. Stir well.
- Cover the crock and set on HIGH for 3-4 hours or on LOW for 6-7 hours.
- Close to dinner time, preheat the oven to 425 degrees (or the temperature listed on the can of biscuits.) Use kitchen shears to snip 5 biscuits into 8 pieces. Spread the pieces out on a baking sheet. Bake for 11-12 minutes, or until golden.
- Once the biscuit pieces are puffy and golden, stir the chicken pot filling and sprinkle the biscuit topping over the filling. Serve warm.
This was amazing! We have a lot of late night sports practices for the kids and this literally saved me and everyone loved it! Well done!