When the air gets crisp and golden leaves blanket the yard, there’s nothing more comforting than coming home to the aroma of Crockpot Chicken Pot Pie bubbling away. This recipe has become a favorite in my kitchen for good reason it captures everything we love about fall in one hearty dish. Tender chicken, colorful vegetables, and a rich, creamy sauce topped with golden biscuits? Yes, please. What’s even better? The crockpot does all the work while you go about your day.
In this post, I’ll walk you through every step to make this classic dinner easier and more delicious than ever. You’ll get a full ingredients list, step-by-step instructions, tips for success, smart substitutions (hello, gluten-free!), and storage ideas. Whether you’re a busy parent, a beginner cook, or just someone who loves homemade comfort food, this recipe is for you.
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Crockpot Chicken Pot Pie
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
Description
Tender chicken, cozy vegetables, and a rich, creamy sauce topped with fluffy biscuits—this Crockpot Chicken Pot Pie brings all the fall comfort with none of the fuss.
Ingredients
- 2 large boneless, skinless chicken breasts (or thighs)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 cup full-fat coconut cream or dairy cream
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- Salt to taste
- 1 can refrigerated biscuit dough (or homemade biscuits)
- Optional: egg wash (1 egg + 1 tbsp water)
Instructions
- Add chicken breasts to the bottom of the slow cooker. Top with frozen vegetables, onion, garlic, herbs, salt, and pepper.
- Whisk together chicken broth and flour until smooth, then pour over the chicken and vegetables.
- Cover and cook on low for 6 hours or high for 3–4 hours, until chicken is tender.
- Shred the chicken directly in the crockpot using two forks. Stir well.
- Stir in the coconut cream or dairy cream. Let it warm through for 10–15 minutes with the lid on.
- Lay biscuit dough on top of the filling. Cover and cook on high for an additional 1 hour, or until biscuits are fluffy and cooked through. For golden tops, broil briefly.
Notes
For a gluten-free version, use gluten-free flour and biscuit mix. Swap in fresh herbs for more flavor or try chickpeas for a vegetarian twist. Store biscuits separately to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Comfort Food
Ingredients for Crockpot Chicken Pot Pie
This recipe uses pantry staples and everyday fresh ingredients no hard-to-find items here.
Main Ingredients:
- 2 large boneless, skinless chicken breasts (or thighs)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 cup full-fat coconut cream or dairy cream
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- Salt to taste
For Biscuit Topping:
- 1 can refrigerated biscuit dough (or homemade biscuits)
- Optional: egg wash (1 egg + 1 tbsp water)
For those craving more simple and comforting chicken meals, our Marry Me Chicken Crock Pot and Juicy Baked Chicken Bites are also weeknight winners.
Step-by-Step Instructions
Making Crockpot Chicken Pot Pie is as easy as layering, stirring, and letting it simmer.
1. Prepare the Base
Add chicken breasts to the bottom of your slow cooker. Top with frozen vegetables, onion, garlic, herbs, salt, and pepper.
2. Make the Sauce
In a bowl, whisk together chicken broth and flour until smooth. Pour over the chicken and veggies.
3. Cook Low and Slow
Cover and cook on low for 6 hours or high for 3–4 hours. The chicken should be fall-apart tender.
4. Shred the Chicken
Use two forks to shred the chicken directly in the crockpot. Stir well to combine.
5. Add Cream
Stir in the coconut cream (or dairy cream). Let everything warm through for 10–15 minutes with the lid on.
6. Top with Biscuits
Lay biscuit dough on top of the stew. Cover and cook for an additional 1 hour on high, or until biscuits are fluffy and cooked through. For a crispier top, pop them under the broiler for 3–5 minutes (transfer to an oven-safe dish first).
Pair it with a warm Cottage Mac and Cheese or a crisp Greek Honey Mustard Roast Chicken and Potatoes for the ultimate comfort spread.
Tips for Success
Want that just-right texture and flavor every time? Here are a few pro tips:
- Thick Sauce: If your filling seems too runny, remove a cup of liquid, whisk with 1 tbsp more flour, then return to the pot and stir.
- Biscuits Browning: Biscuits won’t brown in the crockpot, so for golden tops, bake separately or broil.
- Veggie Swaps: Swap frozen veggies for chopped fresh ones if you prefer a firmer bite.
- Herbs Matter: Fresh thyme and rosemary can take this dish to the next level, but dried work great too.
Busy weeknight? Prep this along with our Dump and Bake Alfredo and you’ve got two set-it-and-forget-it meals.
Variations to Try
Here’s how to make your Crockpot Chicken Pot Pie fit your family’s dietary needs and taste preferences.
Gluten-Free Option
- Use a gluten-free flour blend in place of all-purpose flour.
- Top with gluten-free biscuit mix or puff pastry.
Dairy-Free Version
- Stick with coconut cream or any plant-based unsweetened creamer.
- Skip cheese or use dairy-free shreds if adding any.
Vegetarian Twist
- Swap chicken for cubed potatoes or chickpeas.
- Use vegetable broth instead of chicken broth.
Add a Streusel Biscuit Topping
- Mix 1 tbsp brown sugar and 1 tbsp oat flour with melted butter. Sprinkle over each biscuit before cooking for a sweet-savory crunch just like we do in our Apple Pumpkin Streusel Muffins.
Storage & Reheating
Storing:
- Refrigerate in an airtight container for up to 4 days.
- Biscuits should be stored separately if you want to keep them crisp.
Freezing:
- Freeze the filling (without biscuits) for up to 3 months.
- Thaw overnight, reheat in crockpot or stovetop, then add fresh biscuit topping when ready.
Reheating:
- Microwave in 1-minute intervals.
- Or reheat in a covered oven-safe dish at 350°F for 15–20 minutes.
Pair leftovers with our cozy Old-Fashioned Goulash for a no-effort meal duo.
Final Thoughts
Crockpot Chicken Pot Pie is more than a meal it’s a warm hug on a chilly day. Whether you’re feeding a crowd or prepping for a stress-free week, this recipe brings cozy fall vibes to your table without demanding much of your time. With tender chicken, rich flavor, and a biscuit topping that soaks up all that creamy goodness, it’s no wonder readers keep coming back to this one. Try it once, and it just might earn a permanent spot in your fall meal rotation.
Love fall flavors? Try these seasonal faves: Healthy Pumpkin Oatmeal Bars and Brown Sugar Pumpkin Loaf.