Crockpot Chicken Pot Pie with Biscuits
by Sommer Collier — last updated on Feb 13, 2026 
My easy crockpot chicken pot pie with biscuits is one of my favorite comfort food dinners, because I can let the slow cooker do all the work! It’s made with chicken and vegetables that simmer in a creamy broth, and then I finish it with a canned biscuit topping for the perfect cozy topping. I love how simple this meal is for busy weekdays, and I think you will too!
Why I Love Crockpot Chicken Pot Pie with Biscuits
This pot pie is perfect for those who like a “set-and-forget” recipe. It tastes as if you labored for hours over the stovetop, but really only takes a few minutes to put together, and then the slow cooker does all of the hard work! The delicious chicken pot pie soup filling is easy to prep in the morning and throw in the slow cooker. Then, when it’s almost time for dinner, I quickly bake the canned biscuit topping to place over the filling. It’s a super-easy deconstructed chicken pot pie, without all the work! It has all the best features of my classic chicken pot pie (and chicken and dumplings recipe)… cozy taste, comforting texture, and all the nostalgic feels!
Key Ingredients and Tips
Unlike my traditional veggie pot pie recipe, this recipe uses frozen veggies and canned biscuits for a ridiculously easy dish. Pretty much all of the ingredients are regular pantry staples. No fuss, all the flavor!
- Butter – butter mixed with flour will thicken the broth
- All-Purpose Flour – to make a thick, delicious gravy
- Onion – diced into small pieces
- Water – I used water with chicken base, but you can also use chicken broth instead!
- Chicken Base – or bouillon cubes
- Poultry Seasoning – for added flavor
- Chicken Breasts – or boneless, skinless chicken thighs
- Frozen Mixed Vegetables – or fresh if you have them, diced up small
- Chopped Parsley – for added herby goodness
- Can of Large Biscuits – for ease, use a can of biscuits
Of course, 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 detailed instructions and storage tips in the printable form at the bottom of the post!
First, I set a large skillet over medium heat. Add the butter. Once melted, whisk in the flour until smooth. Whisk and cook the roux over 2-3 minutes, until golden.
Then stir in the onions. Cook the onions for 2-3 minutes, until soft. Then whisk in the water, chicken base, and poultry seasoning. Simmer for 2-3 minutes to form a gravy.
Then I set out a large 6+ quart slow cooker. Pour the gravy mixture into the slow cooker. I add the diced chicken, mixed vegetables, and parsley, and I stir well.
I cover the crock and set it on HIGH for 3-4 hours or on LOW for 6-7 hours.
Close to dinner time, I preheat the oven to 425 degrees (or the temperature listed on the can of biscuits). I use kitchen shears to snip each biscuit 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, I stir the chicken pot filling, then sprinkle the biscuit topping over it. I taste the filling for salt and pepper and add more if needed. Serve warm and enjoy!
Tips & Tricks
- 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
Crockpot chicken pot pie with biscuits is a meal all on its own! If you prefer to serve 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.
Yes, you can add heavy cream… I’d start with about 1/2 cup.
Looking for More Slow Cooker Recipes?
Crockpot Chicken Pot Pie with Biscuits
Video
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.
Delicious! The kids loved it too.
My kids love this for dinner. Easy to make and tastes great.
This is a keeper!! I switched the first two steps and cooked the onions in butter before adding the flour. Needed some milk at the end to thin it out a little bit. I was going to serve over mashed potatoes but decided just to cube my boiled potatoes and mix them right in. As suggested, I kept the biscuits on the side for leftovers.
Delish. Thanks for sharing!
Absolutely delicious! Wow.
This was great! Tastes just as good as any other chicken pot pie, but in my opinion, biscuits are a little easier to make than pie crust, so this will be my new go-to recipe rather than making an actual pie. This was about 5-6 servings for us, though, not 8.
this is the most easy and delicious recipe for when I want some basic comfort food with minimal effort!
I would like to make this more creamier . Should I add heavy cream? And how much?
Hi Michelle,
Yes, you can add heavy cream… I’d start with about 1/2 cup. :)
Made this for supper tonight. It was super easy and tasted great! My whole family enjoyed it!
Thank you for the recipe….
This was a huge hit at my house! It is so comforting!
It is starting to get chilly here, so this just the recipe I was looking for. It smelled and tasted amazing. I will make it again before Fall is over I’m sure.
A easy favorite comfort food that I can prep and set aside until dinner time!