Our easy Crockpot chicken pot pie recipe with biscuits, boneless skinless chicken thighs, cream of chicken soup and frozen vegetables is a delicious one pot meal. You could use cheddar bay biscuits to make our 5 ingredient dish too if you prefer.
We have a lot of easy Crockpot recipes on our site because with 3 kids and both of us working full time, slow cooking has been a Godsend. I can pop everything in and when we are all home we can eat together which has always been my goal as a mom.
I will say that this one cooks faster than others and you need a bit of prep halfway thru but it is so worth it. If you have only made our simple chicken pot pie recipe over the years you should think outside of the box for sure.
You don’t need a pot pie crust on the bottom. Instead we are going to use Pillsbury biscuits plopped on the top to create the top layer only so you get more filling in every bite! Let me explain how you make this pot of goodness….
Ingredient Notes
Let’s start with the meat shall we. I prefer boneless skinless chicken thighs for everything. Dark meat is not only more tender but has a ton more flavor too. Yes you could use breasts but I would choose small sizes so they cook with the same cook time as below to so tender that you can shred the meat with two forks.
Could you use frozen chicken?
You could, it will just add a bit more liquid into the filling so I would reduce the amount of milk. While frozen meat cooks it will release more juices than if they were fresh but believe it or not, Crockpot frozen chicken takes the same amount of time to cook (as long as they are separated from one another).
I suggest that you season meat as you normally would just to add flavor. Honestly I don’t typically measure but I did this time and thought 1 tsp of a few like poultry seasoning, salt, onion powder and garlic powder was a great combo.
Cream of chicken soup will make the “insides” nice and creamy as well as thinning it out with some milk. It is best to whisk them together before pouring over the top so it isn’t clumpy and coats each piece well.
To make things easier I toss in a bag of frozen vegetables over the top halfway thru the total cook time. I choose a mixture of green beans, carrots, peas and corn because they are a bit firmer and hold up with a few hours of heat.
Can you add potatoes?
You could dice up a large russet potato. You would want to add them under the layer of veggies if in very small bite size pieces. In larger chunks would need to be put in on top of the meat instead to get fork tender.
What kind of biscuits should you use?
The easiest and most common is to use 2 rolls of refrigerated regular sized. Some prefer to use frozen rolls because they can always have them on hand in their freezer. Downside to those is you have to thaw them out for about 45 minutes before you can quarter them and add to the top.
I suggest that you do not place the biscuits on top whole. I have experimented with this a few times and you will get them done, cooked all the way thru every time, with smaller pieces. Also, it is way easier to eat in bite size pieces too, so win win!
How Long to Cook Chicken Pot Pie with Biscuits in Crockpot
You are going to need about 5 hours total to make this. Like I stated earlier, you do need to prep it a bit after hour 3 though. You’ll shred the meat at that time, add the frozen veggies and top it with the bite size biscuits. Then you can go about your business for another few hours and you’ll be ready to eat.
FAQ
1. You want to make sure that you choose vegetables that are small and on the firm side so they don’t disintegrate. Frozen is better so they take longer to cook.
2. If you want to add potatoes it is best to dice into small bite size pieces and leave the skins on so they don’t fall apart.
3. Cut your biscuits into fourths instead of whole so they cook all the way thru when placed on the top.
If you cook it and feel like the chicken mixture is too thin, next time you could add 1 tsp of cornstarch. Remember that as this dish cools though it will thicken on it’s own. I would first recommend that you let it sit for 15 minutes before serving so it can naturally thicken up more before altering the recipe.
You could. I did this with our Bisquick Chicken Pot Pie except I spread the dough in a thin layer on the top and let it cook that way, worked great. You can also place small dollops on instead of refrigerated biscuits and it is a great alternative if that is all you have.
Let it cool completely first. Spoon leftovers into a sealed container and store in the fridge for up to 3 days. Know that the biscuits will become mushy, and mixed in with the soup mixture will become more like a gnocchi 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 cream of chicken can to measure
- 1 bag frozen vegetables, 12 oz.
- 2 tubes biscuits, used refrigerated, could defrost Rhodes frozen. Cut into fourths for the top
Instructions
- Lay chicken on the bottom of the slow cooker. I suggest you season the meat (but is not necessary). I typically will add 1 tsp salt, poultry seasoning, onion powder and garlic powder but season as you normally would.
- In a small bowl whisk together cream of chicken with milk and pour over the top.
- Cook on low for 3 hours. Then use 2 forks to shred the chicken in the pot and pour the frozen vegetables over the top.
- Cut each refrigerated or frozen and thawed biscuit into fourths and put on top of the mixture so the top is covered with them.
- Cover and cook on high for 2 more hours to cook the biscuits and allow veggies to get tender. Use a large spoon to scoop out into bowls to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
