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Crockpot Chicken Pot Pie Recipe with Easy Cheddar Biscuit Topping

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This Crockpot Chicken Pot Pie features a creamy, savory chicken and vegetable filling topped with fluffy, golden cheddar biscuits. It’s a comforting, set-it-and-forget-it meal perfect for busy weeknights or cozy family dinners.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 cup diced potatoes (Yukon gold or russet, peeled if desired)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1/3 cup heavy cream (or half-and-half)
  • 4 ounces cream cheese, cubed and softened
  • 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 all-purpose flour or cornstarch (gluten-free works too)
  • 1 1/2 cups all-purpose flour (for biscuits, sub gluten-free blend if needed)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (for biscuits)
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk (or milk + 1 teaspoon lemon juice)
  • 1 tablespoon chopped fresh parsley or chives (optional)

Instructions

  1. Prep the chicken and veggies: Cut chicken into 1-inch cubes. Dice onion and potatoes, and mince garlic. Chop fresh herbs if using. No need to thaw frozen veggies.
  2. Assemble the filling: Add chicken, potatoes, onion, garlic, and frozen vegetables to the crockpot. Sprinkle with flour (or cornstarch), salt, pepper, thyme, and rosemary.
  3. Add liquids: Pour chicken broth and heavy cream over the mixture. Stir gently to combine. Dot the top with cream cheese cubes.
  4. Cook the filling: Set the crockpot to LOW for 6 hours or HIGH for 4 hours, until chicken is cooked through, potatoes are tender, and filling is bubbling.
  5. Make the cheddar biscuit dough: In a mixing bowl, whisk flour, baking powder, baking soda, and salt. Add cold butter and blend until mixture resembles coarse crumbs. Stir in cheddar and herbs. Pour in buttermilk and stir just until a shaggy dough forms.
  6. Top the filling with biscuits: Once filling is ready, gently stir to melt in any cream cheese lumps. Scoop biscuit dough into 8-10 mounds and drop evenly over the filling.
  7. Finish cooking: Cover and cook on HIGH for 1 hour more, until biscuits are puffed, golden, and a toothpick inserted comes out clean. If needed, prop lid slightly with a wooden spoon during the last 15 minutes to help biscuits brown.
  8. Check and serve: Biscuits should be set and lightly golden, and filling thick and creamy. If too runny, let sit uncovered for 5-10 minutes before serving. Spoon into bowls, ensuring each serving gets a biscuit.

Notes

For fluffier biscuits, keep the dough cold and avoid overmixing. If the filling is too thin at the end, let it sit uncovered for a few minutes to thicken. For gluten-free, use a gluten-free flour blend and cornstarch. You can substitute rotisserie chicken (add in the last hour) or use a tube of refrigerated biscuit dough for a shortcut. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: crockpot chicken pot pie, slow cooker chicken pot pie, cheddar biscuit topping, comfort food, easy chicken dinner, family meal, creamy chicken pot pie, weeknight dinner, homemade biscuits, one pot meal

Find it online: https://hungermind.com/crockpot-chicken-pot-pie-recipe-with-easy-cheddar-biscuit-topping/