Go Back
–+ servings
Melissa Jo

Crock-Pot Chicken Pot Pie

5 from 1 vote
This Crock Pot chicken and biscuits recipe is pure comfort in a bowl. Juicy shredded chicken, tender potatoes, hearty veggies, and a creamy, flavorful sauce slow-cooked to perfection. It’s rich, cozy, and ridiculously easy to make with pantry staples like cream of chicken soup and frozen mixed veggies. The secret? A little chili garlic for depth and heat, plus a splash of heavy cream at the end to make it silky. Top it all off with golden, cheesy biscuits brushed with garlic butter and parsley—totally irresistible. Perfect for busy weeknights, meal prep, or feeding the whole family. One bite and you’ll see why this is a must-make dinner!
Print Recipe Email The Recipe
Prep Time 10 minutes
Cook Time 5 hours
Servings: 6 people
Course: Lunch
Cuisine: American

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 12 oz inspirations honey gold bite sized potatoes diced ½-inch cubes
  • 1 12 oz bag frozen mixed vegetables
  • 2 cans 10.5 oz each cream of chicken soup with herbs
  • 1 cup chicken broth
  • 2 tbsp jarlic minced garlic with chili peppers
  • 1 tsp garlic powder
  • Salt & black pepper to taste
  • ½ cup heavy cream added at the end
  • 1 can refrigerated biscuits like Pillsbury Grands
  • ½ cup shredded cheddar cheese
  • 2 tbsp melted butter + ½ tsp garlic powder + chopped parsley for brushing biscuits
  • 1 ½ tbsp’s knorr chicken bouillon seasoning
  • 3 tbsp butter

Method
 

Load the Crock-Pot:
  1. Add onion, celery, diced potatoes, frozen mixed veggies, 2 cans of cream of chicken soup, chicken broth, Knorr bouillon, jarlic, garlic powder, heavy cream, chicken (Add a tbsp of butter on top of each chicken breast. salt, and pepper. Give it a quick stir to mix.
Cook:
  1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken and potatoes are tender and flavorful.
Shred & creamify:
  1. Remove the chicken, shred with two forks, and return to the pot. Mix until the whole thing is creamy, rich, and irresistible.
Biscuit time:
  1. Bake the biscuits according to package instructions
  2. In the last 5 mins of baking, sprinkle with shredded cheddar and return to the oven
  3. Once out, brush with garlic butter + parsley
Serve:
  1. Scoop that creamy filling into bowls and top each with a hot, melty, cheesy biscuit. Add cracked pepper or chopped parsley for a little extra flair

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Tried this recipe?

Made this? Tap a star to rate it - it only takes a second and it means the world!