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A close-up of a white bowl filled with creamy chicken pot pie, topped with a golden, flaky puff pastry crust and fresh herbs.

Hearty Crockpot Chicken Pot Pie

Enjoy the ultimate comfort food with minimal effort! This Crockpot Chicken Pot Pie features tender chicken and vegetables in a rich, creamy sauce, all topped with fluffy, golden biscuits, cooked entirely in your slow cooker.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Pie Filling
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1-inch cubes
  • 2 tbsp Unsalted Butter
  • 1 medium Yellow Onion chopped
  • 2 stalks Celery chopped
  • 2 medium Carrots peeled and chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken Broth low sodium
  • 1 cup Milk whole or 2%, or half-and-half for richer flavor
  • 16 oz Frozen Mixed Vegetables peas, carrots, corn, green beans
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
  • 1 tsp Poultry Seasoning
  • 1/2 tsp Dried Thyme
For Thickening and Topping
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Cold Water
  • 1 (16.3 oz) Can Refrigerated Biscuit Dough 8 count, such as Grands! Flaky Biscuits

Equipment

  • 6-quart or larger Slow Cooker (Crockpot)
  • Large Skillet (optional)
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Filling
  1. OPTIONAL (for extra flavor): In a large skillet over medium heat, melt the butter. Add chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant. Transfer to the slow cooker.
  2. Place the cubed chicken at the bottom of the slow cooker. Add the sautéed vegetables (if using) or simply add the raw chopped onion, celery, and carrots directly to the slow cooker with the chicken.
  3. Add the frozen mixed vegetables, chicken broth, milk, salt, black pepper, poultry seasoning, and dried thyme to the slow cooker. Stir gently to combine all ingredients.
Slow Cook
  1. Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2-2.5 hours, until the chicken is cooked through and tender.
Thicken and Finish
  1. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board or in a shallow bowl. Using two forks, shred the chicken. Set aside.
  2. In a small mixing bowl, whisk together the all-purpose flour and cold water until a smooth slurry forms, ensuring there are no lumps.
  3. Stir the flour slurry into the vegetable-broth mixture in the slow cooker. Turn the slow cooker setting to HIGH. Cook for another 30-45 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
  4. Return the shredded chicken to the slow cooker and stir it into the thickened pot pie filling.
Add Biscuits
  1. Open the can of refrigerated biscuit dough. Arrange the biscuits evenly on top of the hot chicken pot pie filling in the slow cooker. Ensure they are not fully submerged.
  2. Cover the slow cooker again and continue to cook on HIGH for an additional 20-30 minutes, or until the biscuits are golden brown and cooked through. (Cooking time for biscuits may vary by slow cooker; for crispier tops, you can briefly transfer the biscuits to a preheated oven or use an air fryer if preferred, but they will cook through in the crockpot.)
  3. Serve hot directly from the slow cooker. Enjoy your homemade Crockpot Chicken Pot Pie!

Notes

For a richer sauce, use half-and-half or heavy cream instead of milk. To lighten the dish, use whole wheat flour for the slurry and skip the optional butter sauté. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.