Slow Cooker Crockpot Chicken Pot Pie with Biscuits

This Slow Cooker Crockpot Chicken Pot Pie recipe will remind you of the classic filling inside a pot pie, but with less work. Simply dump your ingredients in the pot and go. Top it with flaky biscuits or pie crust.

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What Type of Chicken to Use

I use skinless chicken breasts. You can also use chicken thighs. Dark meat tends to have more flavor, is more tender, and will follow the same cook time noted in the recipe.

Feel free to grab a rotisserie chicken and/or use fully cooked chicken. If using cooked chicken combine the ingredients and heat/cook until warm.

What Type of Vegetables to Use

I like to use frozen mixed veggies. It keeps this recipe super easy! I don’t thaw them. You can also use any fresh veggies you want.

What Type of Potatoes to Use

I like to use russet potatoes, but you can use any potatoes you like. You can also leave the skin on the potatoes if you prefer.

Spices and Seasoning

I like to use dried or ground thyme along with Better than the Bouillon Chicken. You can also use chicken bouillon cubes or poultry seasoning. This provides a burst of additional flavor, you can omit it if you wish.

Can You Use Frozen Chicken Breasts?

If using frozen chicken it typically follows the same cook time or will need additional time, up to around an hour.

How to Make Slow Cooker Crockpot Chicken Pot Pie

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Add chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.
2. Slow cook.
3. Open the slow cooker, remove the chicken and shred it. Add the shredded chicken back to the pot.
4. Combine half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.
5. Stir to combine the ingredients. Slow cook until the soup thickens.
6. Top with biscuits or baked pie crust.

Cook Time/How Long to Cook

Cook on High for 3-4 hours or on low for 6-7 hours.

How to Thicken the Soup

Thicken the soup by combining all-purpose flour and heavy whipping cream, half and half, or milk. Combine the two in a bowl, mix well and add it to the soup once cooked.

How to Substitute Heavy Cream

Half and half or heavy cream can be substituted for any milk of your choice. Heavy cream is thicker than half and half and will work great for this soup. Milk and plant based milk are less thick and your soup likely won’t be as creamy or thick if you choose to use it.

What To Pair With the Pot Pie

I love to add cooked biscuits. You can also add on baked pie crust. Whatever you like will work wonderfully for this recipe.

Additional Veggies and Substitutions

• Mushrooms
• Spinach
• Broccoli
• Asparagus
• Celery

How to Store

The dish will last for 3-4 days tightly sealed in the fridge.

How to Reheat

You can reheat leftovers in the microwave or on the stove on medium heat.

Freezer Tips

You can freeze the soup for up to 6 months, but because it has milk/cream, the dairy will likely separate once frozen. In general, creamy soups with dairy aren’t the best to freeze if you want the texture to stay the same.

More Soup Recipes

Lasagna Soup
Chicken Lasagna Soup
Autumn Butternut Squash Soup
Homestyle Chicken Noodle Soup
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Crockpot Broccoli Cheese Soup
Creamy Chicken Alfredo Soup
Roasted Poblano Soup
Grilled Cheese and Tomato Soup
Marry Me Chicken Soup

More Slow Cooker Recipes

Slow Cooker Crockpot Turkey Necks
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Chili Mac
Slow Cooker Crockpot Chicken Fajitas
Slow Cooker Chicken Stroganoff
Slow Cooker Crockpot Gumbo

Print Pin

5 from 9 votes

Slow Cooker Crockpot Chicken Pot Pie with Biscuits

This Slow Cooker Crockpot Chicken Pot Pie recipe will remind you of the classic filling inside a pot pie, but with less work. Simply dump your ingredients in the pot and go. Top it with flaky biscuits or pie crust.

Save this recipe here. Saved!

Course dinner, lunch

Cuisine American

Keyword Crockpot chicken pot pie, slow cooker chicken pot pie

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 8 cups

Calories 152kcal

Author Brandi Crawford

Cook ModePrevent your screen from going dark

Ingredients

• 16 oz skinless, boneless chicken breasts
• 1/2 cup chopped onions
• 3-4 cups diced russet potatoes  Peeled. This was 2 potatoes for me.
• 10 oz frozen mixed vegetables Fresh vegetables are fine.
• 2-3 garlic cloves Minced.
• 4 cups chicken broth
• 1/2 teaspoon ground thyme
• salt and pepper to taste
• 1 tablespoon Better Than Boullion Chicken Flavor Optional for Flavor.
• 1 cup half and half or heavy whipping cream Either will work fine.
• 2 tablespoons cup all-purpose flour

Optional Topping

• baked biscuits or baked pie crust

Instructions

• Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.
• Cook on High for 3-4 hours or on low for 6-7 hours.
• Open the slow cooker, remove the chicken and shred it. Add the shredded chicken back to the pot.
• Combine the half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.
• Stir to combine the ingredients. Slow cook for 30 minutes on High or until the soup thickens.
• Top with biscuits or baked pie crust.

Instant Pot Instructions

• Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.
• Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 3 minutes.
• Allow the steam to naturally release for 10 minutes instead of performing a quick release.
• Release the steam and open the pot. Remove the chicken and shred it. Add the shredded chicken back to the pot.
• Combine the half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.
• Place the pot on the Saute function. Stir until the soup thickens.

Notes

If you want to make this recipe on the stove, I suggest chopping your chicken into cubes and searing them prior to heating up the soup or use fully cooked store-bought chicken. Simmer until warm and combined.

Any type of chicken will work for this recipe, including rotisserie chicken, but you won’t need to slow cook it if you use fully cooked chicken. You will just need to warm up the soup.

Better than the Bouillon Chicken is used for flavor. You can also use chicken bouillon cubes or poultry seasoning. This provides a burst of additional flavor, you can omit it if you wish.

 

The Instant Pot is not my preferred method to use for this recipe. Potatoes pressure cook faster than chicken. So in order to cook them at the same time, you will need to cook the chicken for 3 minutes, 10 minutes is my preferred time for really juicy chicken. The chicken is fully cooked at 3 minutes, but you may find that it isn’t super tender.

Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Slow Cooker

Nutrition (displayed with net carbs)

Serving: 1cup | Calories: 152kcal | Carbohydrates: 12g | Protein: 14g | Fat: 5g

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.