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Cozy Crockpot Chicken Pot Pie with Easy Buttermilk Biscuits

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This crockpot chicken pot pie features a creamy, savory filling with tender chicken and vegetables, topped with fluffy buttermilk biscuits. It’s a set-it-and-forget-it comfort meal perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 (12-ounce) bag frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (10.5-ounce) cans cream of chicken soup (lower sodium recommended)
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup frozen peas (extra)
  • 1 (16-ounce) box biscuit mix (e.g., Bisquick)
  • 2/3 cup buttermilk
  • 2 tablespoons melted butter

Instructions

  1. Place the chicken in the bottom of a 6-quart or larger slow cooker. Add the frozen mixed vegetables and diced onion on top. Sprinkle the minced garlic over everything.
  2. In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour over the chicken and vegetables.
  3. Sprinkle the dried thyme, dried rosemary, black pepper, and salt over the top. Stir gently to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  5. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir.
  6. Stir in the extra 1/2 cup of frozen peas. If the filling seems thin, let it cook uncovered on HIGH for 15-20 minutes to thicken.
  7. In a small bowl, combine the biscuit mix and buttermilk. Stir with a fork just until a soft dough forms (do not overmix).
  8. Drop spoonfuls of the biscuit dough evenly over the hot filling, leaving a little space between each.
  9. Cover and cook on HIGH for 45 minutes to 1 hour, until the biscuits are cooked through and golden brown.
  10. In the last 5 minutes, brush the biscuit tops with melted butter. Let cook for the final few minutes.
  11. Turn off the slow cooker and let the pot pie rest for about 10 minutes before serving. Serve warm in bowls.

Notes

For best results, do not add biscuits too early; they need to cook on HIGH for the last 45-60 minutes. If filling is watery, let it cook uncovered for 15-20 minutes before adding biscuits. Use full-fat ingredients for richest flavor. Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: crockpot chicken pot pie, slow cooker chicken pot pie, buttermilk biscuits, comfort food, easy dinner, weeknight meal

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