Our easy Crockpot chicken pot pie with biscuits uses boneless, skinless chicken thighs, cream of chicken soup and frozen vegetables to create a comforting, one‑pot family meal. If you prefer, you can swap refrigerated biscuits for cheddar bay biscuits to give the dish extra flavor.
We share a lot of easy Crockpot recipes because with three kids and both parents working, slow cooking reliably gets dinner on the table. I can set it in the morning, go about my day, and have a hot, homemade meal ready when everyone arrives.
This recipe cooks faster than many other slow‑cooker dishes, and it does require a short bit of prep around the halfway point. The payoff is worth it: tender, flavorful chicken with a creamy filling and a biscuit topping instead of a traditional pot pie crust.
Ingredient Notes
For the meat, I recommend boneless, skinless chicken thighs. Dark meat stays juicier and offers more flavor after slow cooking. You can use breasts if you prefer; choose smaller pieces so they reach the right tenderness within the same cook time and can be shredded easily with two forks.
Can you use frozen chicken?
Yes, but frozen chicken releases more liquid as it cooks, so reduce the milk slightly to prevent a runny filling. If using frozen pieces, make sure they are separated in the Crockpot so they cook evenly. Frozen chicken in a slow cooker will generally take the same amount of time as fresh pieces when they’re not clumped together.
Season the chicken before cooking to build flavor. A simple mix of 1 tsp each of poultry seasoning, salt, onion powder and garlic powder works well, but feel free to season to taste.
Cream of chicken soup combined with a can of milk creates a smooth, creamy sauce. Whisk the soup and milk together first to avoid lumps and to ensure the sauce evenly coats the chicken.
I add a bag of frozen vegetables about halfway through the cook time. A blend of green beans, carrots, peas and corn is a good choice because those vegetables hold their texture during the remaining cooking time.
Can you add potatoes?
Yes. Dice a large russet into small, bite‑sized pieces and add them beneath the vegetables so they cook through without falling apart. If you prefer larger chunks, place them on top of the meat at the start so they become fork‑tender by the end.
What kind of biscuits should you use?
Two tubes of refrigerated biscuits are easiest and most common. Frozen rolls can work if you thaw them for about 45 minutes before cutting. Don’t place whole biscuits on top — cutting them into fourths lets them cook through evenly and makes the finished dish easier to serve and eat.
How long to cook
This recipe takes roughly 5 hours total. Cook on low for 3 hours, then shred the chicken, add the frozen vegetables and arrange the quartered biscuits on top. Cover and cook on high for an additional 2 hours so the biscuits finish baking and the vegetables become tender.
FAQ
1. Choose firmer vegetables or frozen mixes so they hold their shape and don’t disintegrate. 2. If adding potatoes, dice them small and keep skins on to help them hold together. 3. Cut biscuits into fourths rather than using them whole so they cook through properly.
If the filling is too thin, let it sit for 10–15 minutes after cooking — it will thicken as it cools. If you still want it thicker next time, stir 1 tsp cornstarch into a small amount of cold water and add it before finishing the cook.
Yes. Spread Bisquick dough in a thin layer over the top or place small dollops instead of refrigerated biscuits; both methods work well if that’s what you have on hand.
Cool completely, transfer to a sealed container and refrigerate for up to 3 days. The biscuits will soften and the texture will become denser, so reheat gently to preserve flavor and texture.
Crockpot Chicken Pot Pie Recipe
Equipment
- 1 slow cooker
- 1 knife
Ingredients
- 2 pounds chicken thighs, boneless skinless
- 1 can cream of chicken soup
- 1 can milk (use the cream of chicken can to measure)
- 1 bag frozen vegetables (12 oz)
- 2 tubes refrigerated biscuits, quartered for the top
Instructions
- Lay the chicken in the bottom of the slow cooker and season as desired (a mix of 1 tsp each poultry seasoning, salt, onion powder and garlic powder works well).
- Whisk the cream of chicken soup with the milk until smooth and pour over the chicken.
- Cook on low for 3 hours. After 3 hours, shred the chicken in the pot with two forks and spread the frozen vegetables over the top.
- Cut each biscuit into fourths and arrange the pieces over the filling so the top is covered.
- Cover and cook on high for 2 more hours to finish the biscuits and tenderize the vegetables. Serve with a large spoon.