Crockpot Chicken Pot Pie Recipe with Easy Cheddar Biscuit Topping

The aroma of bubbling chicken pot pie filling in the crockpot, topped with golden, cheesy biscuits, is something I’ll never get tired of. You know that moment when you lift the lid, and the kitchen fills with the smell of home-cooked comfort? That’s exactly what you get with this irresistible Crockpot Chicken Pot Pie with Cheddar Biscuit Topping. This isn’t just a quick weeknight fix—it’s the kind of meal that brings everyone to the table, fork in hand, ready to dig in.

I first stumbled on this crockpot chicken pot pie recipe when a busy Tuesday collided with a craving for classic comfort food. My oven was already in use, and I thought, “Why not let the slow cooker do the heavy lifting?” After a few tweaks, like adding a fluffy cheddar biscuit topping right at the end, it became a regular in our rotation. Honestly, there’s just something special about coming home to a meal that’s been simmering for hours, especially when it’s topped with warm, cheesy biscuits.

This chicken pot pie is about real-life cooking—minimal fuss, pantry staples, and a payoff that feels way fancier than the effort suggests. Whether you’re cooking for picky eaters, feeding a crowd, or just want leftovers for lunch, this recipe always delivers. After testing it more times than I can count, I’m confident you’ll love the flavors, the easy cheddar biscuit topping, and the set-it-and-forget-it approach. Let’s face it: some days you need a dinner that practically cooks itself, and this crockpot chicken pot pie is always up for the job.

Why You’ll Love This Recipe

I’ve made a lot of chicken pot pies in my day, but this Crockpot Chicken Pot Pie with Cheddar Biscuit Topping stands out every time. It’s the kind of recipe that keeps people coming back for seconds (and sometimes thirds—guilty as charged!). Here’s why I’m so obsessed, and why I think you will be, too:

• Quick & Easy: Toss everything in the crockpot in the morning, and by dinner, you’re rewarded with a hearty, satisfying meal. The cheddar biscuit topping comes together in minutes and bakes up golden in the last stretch—total hands-off magic.
• Simple Ingredients: No hunting for fancy stuff. You’ll probably have almost everything on hand, and if you don’t, substitutions are a breeze. We’re talking chicken breasts, frozen veggies, pantry staples, and a can of biscuits or homemade dough.
• Perfect for Any Occasion: This is a go-to for weeknights, but it also shines at potlucks, family gatherings, or even casual Sunday dinners. I’ve brought it to a neighbor’s housewarming and watched the crockpot empty before dessert was even served.
• Crowd-Pleaser: It’s kid-approved (my niece asked for “the cheesy pie” three weeks in a row), but adults love it, too. The cheddar biscuits are always the first thing to disappear!
• Unbelievably Delicious: Creamy, savory chicken, tender veggies, and those cheesy, fluffy biscuits… it’s comfort food nirvana. The cheddar in the biscuits adds just the right punch of flavor and makes this version a notch above the rest.

What truly makes this crockpot chicken pot pie different? For one, blending a bit of cream cheese into the filling gives it a silky texture that doesn’t get gloopy, even after hours in the slow cooker. And the biscuit topping? I use sharp cheddar for extra flavor, and a splash of buttermilk for that classic tang. Trust me, you’ll want to swipe up every last bit of gravy with the biscuits.

This isn’t just another chicken pot pie. It’s the one that gets requested for birthdays, the meal that comforts after a long day, and the recipe that proves you don’t need a ton of time (or an oven) for a soul-satisfying dinner. If you’re looking for something easy, delicious, and sure to make your house smell amazing, you’ve found it.

What Ingredients You Will Need

This crockpot chicken pot pie recipe proves that you don’t need complicated or expensive ingredients to create a rich, satisfying dinner. Most of these are pantry staples or easy-to-find fridge items—no weird stuff, just pure comfort food!

• For the Pot Pie Filling:
  • 2 pounds (900 grams) boneless, skinless chicken breasts or thighs, cut into bite-size pieces (breasts for leaner, thighs for extra juiciness)
  • 2 cups (300 grams) frozen mixed vegetables (peas, carrots, corn, green beans—no need to thaw)
  • 1 cup (150 grams) diced potatoes (Yukon gold or russet, peeled if you like, adds heartiness)
  • 1 medium yellow onion, diced (about 1 cup/120 grams)
  • 2 cloves garlic, minced
  • 1 1/2 cups (360 ml) low-sodium chicken broth (homemade or store-bought—swap for veggie broth if needed)
  • 1/3 cup (80 ml) heavy cream (for richness, or use half-and-half)
  • 4 ounces (115 grams) cream cheese, cubed and softened (trust me on this—makes the filling luscious!)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1/2 teaspoon dried rosemary (crushed, or 1 teaspoon fresh, finely chopped)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons (15 grams) all-purpose flour or cornstarch (for thickening—gluten-free works, too)
• For the Cheddar Biscuit Topping:
  • 1 1/2 cups (190 grams) all-purpose flour (sub gluten-free blend if needed)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (85 grams) cold unsalted butter, cubed (I use Kerrygold for extra flavor, but any works!)
  • 1 cup (120 grams) shredded sharp cheddar cheese (freshly grated for best melt)
  • 3/4 cup (180 ml) buttermilk (or milk + 1 teaspoon lemon juice)
  • 1 tablespoon chopped fresh parsley or chives (optional—adds color and freshness)

Ingredient Tips: If you’re out of cream cheese, a dollop of sour cream works. No buttermilk? Just add a splash of vinegar or lemon juice to regular milk and let it sit for 5 minutes. For a shortcut, you can use a tube of refrigerated biscuit dough, but homemade is worth it if you have the time. Gluten-free flour blends work well in both the filling and the biscuits—just check for xanthan gum in your mix.

Equipment Needed

You don’t need fancy gadgets for this crockpot chicken pot pie, which is part of why I love it so much. Here’s what you’ll want to have ready:

• Crockpot/Slow Cooker: A 6-quart slow cooker is perfect for this recipe. If you only have a 4-quart, scale down the ingredients by about a third. I’ve used everything from a basic manual slow cooker to a programmable one—both work great.
• Mixing Bowls: At least two—one for the biscuit dough and one for tossing veggies or mixing the filling (if needed).
• Cutting Board & Knife: For prepping the veggies and chicken. I prefer a wooden board for comfort—just keep it sharp for easy slicing.
• Biscuit Cutter or Cookie Scoop: If you want perfectly round biscuits, a cutter or scoop helps. Otherwise, two spoons and a little patience are just fine.
• Measuring Cups & Spoons: Essential for accuracy, especially with baking powder and flour.
• Whisk or Fork: For mixing the biscuit dough (I sometimes just use my fingers to rub in the butter—less to wash later).

If you don’t have a slow cooker, you can adapt this recipe for a Dutch oven and bake it low and slow in the oven. For cleanup, I recommend lining the crockpot with a slow cooker liner or a light mist of nonstick spray. That’s a lesson I learned after too many nights scrubbing baked-on sauce—save yourself the trouble!

How to Make Crockpot Chicken Pot Pie with Cheddar Biscuit Topping

1. Prep the Chicken and Veggies (10 minutes):
   Cut the chicken breasts or thighs into 1-inch (2.5 cm) cubes. Dice the onion and potatoes, and mince the garlic. If using fresh herbs, chop those now. No need to thaw the frozen veggies—straight from the bag works fine.
2. Assemble the Filling (5 minutes):
   Add chicken, potatoes, onion, garlic, and frozen vegetables to the crockpot. Sprinkle with flour (or cornstarch), salt, pepper, thyme, and rosemary.
3. Add Liquids (2 minutes):
   Pour chicken broth and heavy cream over the mixture. Stir gently to combine. Dot the top with cream cheese cubes—don’t worry if it’s not perfectly mixed, it will melt beautifully as it cooks.
4. Cook the Filling (4-6 hours):
   Set the crockpot to LOW for 6 hours or HIGH for 4 hours. The chicken should be cooked through, potatoes fork-tender, and the filling bubbling. Tip: If your slow cooker runs hot, check for doneness at the 3.5-hour mark on HIGH.
5. Make the Cheddar Biscuit Dough (10 minutes):
   In a mixing bowl, whisk flour, baking powder, baking soda, and salt. Add cold cubed butter and use your fingers or a pastry cutter to blend until the mix looks like coarse crumbs. Stir in cheddar and herbs. Pour in buttermilk and stir just until a shaggy dough forms—don’t overmix or biscuits will be tough.
6. Top the Filling with Biscuits (5 minutes):
   Once the crockpot filling is ready, give it a gentle stir to melt in any cream cheese lumps. Scoop biscuit dough into 8-10 mounds and drop them evenly over the bubbling filling. (They’ll expand, so leave some space.)
7. Finish Cooking (1 hour):
   Cover the crockpot and cook on HIGH for 1 hour more, until the biscuits are puffed and golden and a toothpick inserted comes out clean. Note: If your slow cooker’s lid traps too much moisture, prop the lid slightly with a wooden spoon during the last 15 minutes to help the biscuits brown.
8. Check & Serve:
   Biscuits should be set and lightly golden, and the filling should be thick and creamy. If it looks too runny, let it sit uncovered for 5-10 minutes before serving. Spoon into bowls, making sure everyone gets plenty of biscuit!

Troubleshooting: If the biscuits seem doughy after an hour, give them an extra 10-15 minutes. If your filling is too thick, stir in a splash of broth. Too thin? Let it sit a bit longer uncovered, or add a spoonful of instant mashed potatoes to thicken.

Cooking Tips & Techniques

Years of pot pie experiments (and a few soggy biscuits) have taught me a thing or two. Here are my best tips for success with this crockpot chicken pot pie recipe:

• Don’t Overcook the Chicken: Chicken breasts can dry out if left in the slow cooker too long. If you love extra-juicy filling, use chicken thighs—they’re more forgiving.
• Keep the Biscuit Dough Cold: Cold butter is the secret to fluffy biscuits. I sometimes pop the dough in the fridge while the filling finishes cooking. Warm dough = flat biscuits, and nobody wants that.
• Space Out the Biscuits: Dropping the dough in separate mounds (not one big sheet) helps them cook evenly. If they’re crammed together, the middles can be underdone.
• Vent the Lid: If you notice your biscuits aren’t browning, crack the lid just a bit for the last 15 minutes. Too much steam keeps the tops pale and soft.
• Multitasking: While the crockpot does its thing, you can prep a salad, set the table, or—honestly—just relax. This is a great recipe for busy days or lazy weekends.
• Troubleshooting: If the filling looks too thin at the end, just let it sit with the heat off for a few minutes. It’ll thicken up as it rests.
• Lesson Learned: The first time I made this, I tried using canned biscuits—some brands stayed doughy in the center. Homemade or a high-quality tube dough with real butter works best for even cooking.

For extra flavor, brush the tops of the biscuits with melted butter and a sprinkle of garlic powder or parsley in the last five minutes. It’s a tiny touch that makes a big difference—and your family will notice!

Variations & Adaptations

One of the best things about this crockpot chicken pot pie with cheddar biscuit topping is how easily you can make it your own. Here are three of my favorite ways to switch things up:

• Gluten-Free Version: Swap the all-purpose flour for your favorite gluten-free blend (I like King Arthur Measure for Measure) in both the filling and the biscuit dough. Use cornstarch or arrowroot for thickening. The texture is still fluffy and satisfying!
• Vegetarian Pot Pie: Replace the chicken with an extra can of drained chickpeas and use vegetable broth. Add more mushrooms or diced sweet potatoes for extra heartiness. The cheddar biscuits pair beautifully with veggie filling.
• Spicy Southwest Twist: Stir a can of drained green chiles and a teaspoon of smoked paprika into the filling. Add a handful of chopped cilantro to the biscuit dough and serve with a squeeze of lime. It’s a fun, zesty alternative that always gets rave reviews at my house.

If you’re dairy-free, swap the cream cheese and cheddar for plant-based versions, and use almond or oat milk in the biscuits. I’ve also tried adding a handful of frozen spinach or kale for a little green boost—no one even noticed. For a classic touch, sometimes I use homemade pie crust cut into strips and layered on top instead of biscuits (just watch the cooking time). The possibilities really are endless!

Serving & Storage Suggestions

This crockpot chicken pot pie recipe is best served piping hot, straight from the slow cooker. I like to ladle the creamy filling into wide, shallow bowls and make sure everyone gets a generous biscuit on top (or two—no judgment!). Garnish with a sprinkle of fresh parsley or chives for a pop of color.

Pair it with a simple green salad or steamed green beans for a comforting, balanced meal. I’ve even served it with a side of cranberry sauce for a little sweet-tart contrast—so good! For drinks, try a crisp apple cider or a light white wine to cut through the richness.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The biscuits will soften as they sit, but the flavors get even better overnight. To reheat, pop individual portions in the microwave until warmed through, or reheat the whole pot pie in a 350°F (175°C) oven, covered with foil, for 20-25 minutes. You can freeze the filling (without the biscuits) for up to 2 months—just thaw, reheat, and add fresh biscuit dough before serving.

Nutritional Information & Benefits

This crockpot chicken pot pie with cheddar biscuit topping is hearty, nourishing, and surprisingly well-balanced for comfort food. Each serving (about 1/6th of the recipe) provides roughly 450-500 calories, 28g protein, 18g fat, and 45g carbs (based on standard ingredients).

Chicken offers lean protein to keep you full, while the vegetables pack in fiber and vitamins A and C. Using sharp cheddar means you can use less cheese for more flavor, and the cream cheese adds richness without needing loads of butter or cream. You can lighten things up with reduced-fat dairy or swap in extra veggies for some of the potatoes.

This recipe contains gluten and dairy (in both filling and biscuits), so adapt as needed for allergies. I love that it satisfies my craving for comfort food, but still sneaks in a few extra veggies and doesn’t go overboard on the butter. Honestly, it’s the kind of meal that hits the spot and leaves you feeling good, not sluggish.

Conclusion

If you’re looking for a cozy, crowd-pleasing dinner with all the classic flavors of chicken pot pie—plus the magic of cheddar biscuits—this crockpot chicken pot pie recipe is your answer. It’s easy enough for a weeknight, impressive enough for guests, and endlessly adaptable to your tastes.

Don’t be afraid to play around with the veggies, add extra herbs, or tweak the biscuit topping to your liking. For me, it’s that perfect blend of nostalgia and practicality—something I make when I want a meal that feels like a big, warm hug.

Give it a try, and let me know how it goes! Leave a comment with your favorite variation, share your pics on Pinterest, or tell me if you managed to save any leftovers (doubtful!). From my kitchen to yours, happy slow cooking—may your biscuits always be golden and your pot pie always creamy!

FAQs About Crockpot Chicken Pot Pie with Cheddar Biscuit Topping

Can I use rotisserie chicken instead of raw chicken?

Yes! Add cooked, shredded rotisserie chicken during the last hour of cooking, just before you add the biscuit topping. This keeps it from drying out.

How do I make the biscuits extra fluffy?

Use very cold butter and handle the dough as little as possible. Don’t overmix—just combine until everything comes together.

Can I prepare this crockpot chicken pot pie ahead of time?

Absolutely. Assemble the filling in the crockpot insert and refrigerate overnight. When ready to cook, place it in the slow cooker and follow the directions. Make the biscuit dough fresh for best results.

What can I use if I don’t have buttermilk for the biscuits?

Mix 3/4 cup milk with 1 teaspoon lemon juice or vinegar, let it sit for 5 minutes, and use as a substitute for buttermilk.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven at 350°F (175°C) until hot. The biscuits will be softer but still delicious!

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