Name: Slow Cooker Chicken Pot Pie with Biscuits Recipe
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts; ½ cup low sodium chicken broth; 1 tsp salt; ½ tsp ground black pepper; ¼ tsp dried thyme; ¼ tsp dried rosemary; 1 tsp onion powder; 3 tsp garlic; 2 (10.5 oz) cans cream of chicken soup; 3 medium Yukon gold potatoes, diced; 1 (12 oz) bag frozen mixed vegetables; ½ cup sour cream; 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)

I absolutely love sharing this Slow Cooker Chicken Pot Pie with Biscuits Recipe because it brings together the ultimate comfort food flavors in such an effortless way. The tender chicken, creamy sauce, hearty vegetables, and buttery biscuits on top combine into a dish that feels like a warm hug on a plate. Whenever I make this, I’m reminded why slow cooker meals are a lifesaver for busy days, yet still so delicious and satisfying.

Why You'll Love This Slow Cooker Chicken Pot Pie with Biscuits Recipe

From the very first time I made this, I was hooked on the rich, savory flavors mingling in the slow cooker. The combination of herbs like thyme and rosemary with creamy chicken soup and garlic delivers a comforting taste that feels homemade without the hassle. To me, the most special part is how the slow cooking deepens the flavors beautifully, making each bite full of warmth and heartiness.

What really makes this recipe stand out for me is how simple it is to prepare. I just toss all these quality ingredients into the crockpot, set the timer, and come back hours later to a complete meal. I love that the biscuits, baked fresh on the side, add just the right crispy, buttery texture to crown this cozy pot pie filling. It’s the kind of meal that feels homey and indulgent but lets you keep your hands free most of the day.

I turn to this dish for all kinds of occasions—whether it’s a family dinner, casual get-together, or even a chilly weeknight when I crave something filling and warm. It’s the kind of recipe that impresses without stress, and knowing it’s all slow-cooked means I get to relax instead of fussing over complex steps. If you’re a fan of classic, comforting flavors with a modern, easy twist, this Slow Cooker Chicken Pot Pie with Biscuits Recipe will quickly become one of your favorites too.

Ingredients You'll Need

A close-up view of a creamy soup with three main visible layers: the base is a thick yellow sauce with a smooth texture, the middle layer has chunks of light beige shredded chicken mixed with diced yellow potatoes, orange carrot cubes, green peas, green beans, and bits of yellow corn, all evenly spread throughout, and the top layer shows a wooden spoon resting inside the white bowl, partially covered by the soup, with small bubbles and black pepper specks scattered on the surface. The bowl is sitting on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully straightforward, focused on bringing out delicious homemade flavors and satisfying textures. Each one plays a key role, from the tender chicken to the creamy soup base and comforting biscuits that finish the dish perfectly.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Boneless, skinless chicken breasts: The protein base that gently absorbs savory herbs and broth during slow cooking.
Low sodium chicken broth: Adds moisture and deepens the chicken flavor without overpowering the dish.
Salt and ground black pepper: Essential seasonings that balance and enhance the taste.
Dried thyme and rosemary: These herbs bring an earthy, aromatic complexity that feels classic and comforting.
Onion powder: Offers subtle sweetness to round out the flavor profile.
Cream of chicken soup (canned): Creates the creamy sauce that turns this into a luscious chicken pot pie filling.
Yukon gold potatoes (diced): Provide tender chunks that soak up juices while adding hearty texture.
Garlic: Adds a punch of warmth and depth.
Frozen mixed vegetables: A vibrant medley that contributes color, nutrients, and variety.
Sour cream: Stirred in at the end for tangy richness and a velvety finish.
Grands biscuits: The buttery, flaky topping that makes this pot pie truly special.

Directions

Step 1: Place the boneless, skinless chicken breasts into your 6-quart slow cooker, then pour the low sodium chicken broth over the top to start building a flavorful base for cooking.

Step 2: Season the chicken evenly with salt, ground black pepper, dried thyme, dried rosemary, and onion powder to infuse the meat with aromatic and balanced seasonings right from the start.

Step 3: Pour the cream of chicken soup over the seasoned chicken, then add the diced Yukon gold potatoes, minced garlic, and frozen mixed vegetables on top, layering everything in before cooking.

Step 4: Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or set it to high and cook for 3 to 4 hours until the chicken is tender and vegetables are cooked through.

Step 5: When cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir in the sour cream, mixing until everything is combined into a creamy, harmonious filling.

Step 6: Bake the biscuit dough according to the package instructions while the filling finishes resting, so your biscuits come out fresh, golden, and flaky.

Step 7: Serve portions of the hot, creamy chicken pot pie filling topped with warm biscuits and enjoy the delightful contrast of textures and comforting flavors in every bite.

Servings and Timing

This Slow Cooker Chicken Pot Pie with Biscuits Recipe generously serves 6 people, making it perfect for family dinners or small gatherings. Prep time is minimal—about 10 to 15 minutes since most of the ingredients just need to be combined and seasoned. The slow cooking time takes the longest: approximately 6 to 8 hours on low or 3 to 4 hours on high. Biscuit baking requires an additional 10 to 15 minutes. Altogether, expect about 3 hours and 10 minutes total if cooking on high, or longer if you prefer the low-and-slow method. The dish is best enjoyed immediately while piping hot, with no additional resting time needed.

How to Serve This Slow Cooker Chicken Pot Pie with Biscuits Recipe

A white bowl is filled with a thick creamy chicken stew that has visible layers of shredded chicken, yellow corn, green peas, orange carrot pieces, and fuzzy diced potatoes, mixed in a light beige sauce with flecks of black pepper and small green herb bits, sitting on a white marbled surface. A round golden biscuit with a slightly cracked top rests on the right edge of the bowl. In the upper left corner, a white slow cooker filled with the same stew and a wooden spoon partially submerged is visible. Fresh green parsley leaves are placed in the upper right corner, and salt and pepper shakers along with a fork with a white and red handle lie near the bottom. The photo taken with an iphone --ar 4:5 --v 7

When I like to serve this Slow Cooker Chicken Pot Pie with Biscuits Recipe, I think about balancing the creamy richness on the plate. A light green salad dressed with tangy vinaigrette or steamed green beans add a fresh pop that cuts through the savory sauce beautifully. Roasted carrots or a simple coleslaw also make excellent veggie sides that keep the meal comforting without feeling too heavy.

Presentation-wise, I love placing a biscuit right on top of a hearty scoop of the creamy chicken and vegetable filling. The biscuit acts as a perfect scoop and soak-up tool, creating an inviting, rustic look. Garnishing with fresh chopped parsley adds a whispered note of color and freshness that's eye-pleasing and aromatic.

When it comes to drinks, this dish pairs wonderfully with a chilled glass of white wine like Chardonnay or Sauvignon Blanc, which complements the creamy sauce without overpowering the delicate herbs. For a non-alcoholic choice, iced tea with lemon or a sparkling apple cider brings vibrancy and refreshment. This meal is ideal for cozy weeknight dinners or casual weekend lunches, best served hot so you can fully savor the creamy, pillowy textures and rich flavors.

Variations

One of my favorite parts of this Slow Cooker Chicken Pot Pie with Biscuits Recipe is how easy it is to adapt. If you want to switch up the protein, shredded rotisserie chicken works beautifully for an even faster version, or try turkey for a festive holiday twist. For a vegetarian take, substitute the chicken for hearty mushrooms or tofu and use vegetable broth and a creamy mushroom soup base.

If gluten is a concern, you can find gluten-free biscuit dough in many stores or make your own using gluten-free flour blends. For a dairy-free or vegan approach, swap out the cream of chicken soup for a coconut milk-based soup or make a homemade dairy-free cream sauce. Use dairy-free biscuits or even puff pastry alternatives to retain that golden crust experience.

To change up the flavor profile, try adding curry powder or smoked paprika to the seasoning mix for a subtle kick and depth. Another idea is to stir in fresh herbs like thyme or tarragon near the end of cooking for a bright herbal lift. If you don’t have a slow cooker, this entire dish can be prepared in a Dutch oven on the stovetop at low simmer, but be sure to check the liquid levels and stir occasionally to prevent sticking.

Storage and Reheating

Storing Leftovers

I always recommend storing leftovers in airtight containers as soon as the dish has cooled to room temperature. Glass or BPA-free plastic containers work well to preserve freshness. Leftover Slow Cooker Chicken Pot Pie with Biscuits will keep well in the refrigerator for about 3 to 4 days, allowing you to enjoy the comforting flavors without worry.

Freezing

This recipe freezes nicely if you want to prepare meals in advance, though I suggest freezing the pot pie filling separately from the biscuits for best texture results. Portion the filling into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It can keep in the freezer for up to 3 months. Freeze biscuits in their original packaging or wrapped tightly in foil combined with a sealed bag, thawing before baking to maintain that flaky texture.

Reheating

To reheat leftover filling, I prefer warming it gently on the stovetop over low heat with a splash of broth or water to prevent drying out, stirring occasionally until heated through. Avoid microwaving for long periods as the texture can become rubbery. For the biscuits, reheating in a warm oven wrapped in foil helps retain flakiness and warmth. For the best eating experience, reheat just before serving and assemble fresh.

FAQs

Can I use frozen chicken breasts in this Slow Cooker Chicken Pot Pie with Biscuits Recipe?

Yes, you can start with frozen chicken breasts, but I recommend adding extra cooking time. Cooking on low, plan for about 8 to 9 hours to ensure the chicken is fully cooked and tender, and check midway to confirm the tenderness and liquid levels.

Is it possible to make this recipe without cream of chicken soup?

Absolutely! You can make your own creamy base using a roux of butter and flour combined with chicken broth and milk or cream, seasoned with herbs and salt. This homemade sauce can perfectly replace the canned soup for a fresher taste.

How do I make this dish gluten-free?

To keep it gluten-free, use gluten-free biscuit dough and make sure your cream of chicken soup or homemade sauce is gluten-free as well. Many brands label their products accordingly. Also, check that your seasonings and broth contain no hidden gluten ingredients.

Can I add other vegetables to this pot pie?

Definitely! I like adding diced carrots, peas, or celery for extra texture and nutrition. Just add them along with the potatoes and frozen vegetables so they cook evenly throughout the slow cooking process.

What if I don’t have a slow cooker?

You can make this recipe on the stovetop or in the oven using a large Dutch oven. Simmer the chicken and vegetables in broth and creamy sauce over low heat until cooked through, then add sour cream at the end. Bake biscuits separately and serve as usual for a similar comforting meal.

Conclusion

I genuinely hope you give this Slow Cooker Chicken Pot Pie with Biscuits Recipe a try because it has become one of my absolute go-to comfort meals. It’s tasty, cozy, and surprisingly simple to make, offering that perfect balance of savory flavors with minimal fuss. Once you experience how tender and delicious this slow cooker magic is, topped with fresh baked biscuits, I promise you’ll turn to it again and again for those moments when you want something both easy and heartwarming. Enjoy every bite!