Creamy Biscuit Chicken Pot Pie

Creamy Biscuit Chicken Pot Pie


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This recipe for chicken pot pie is super easy to make, loaded with savory chicken and vegetables, and topped with fluffy biscuits. If your crockpot insert isn't oven-proof, bake the biscuits separately as directed by the package.

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Time needed

20 min preparation + 9 hour cooking

Serving Size / Yield

8 servings


  • 2 1/2 lb. boneless, skinless chicken thighs, cut into pieces
  • 2 C. onions, diced
  • 1 C. heavy whipping cream
  • 1/4 C. flour
  • 1 pkg. chicken gravy mix
  • 1 Tbs. poultry seasoning
  • 1(12 oz.) bag frozen mixed vegetables
  • 1 (16 oz.) can refrigerated buttermilk biscuits

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Grease a 5-qt. crockpot and put the chicken in the bottom of it. In a bowl, combine the cream, onion, flour, gravy mix, poultry seasoning, and 1/2 tsp. salt. Mix well. Pour the mixture over the chicken, cover, and cook on low for 8 hours.

Heat the oven to 350 degrees. Microwave the frozen vegetables according to the directions on the bag. Remove the crockpot insert and stir in the vegetables. Breakup the chicken pieces. Separate the dough into 8 pieces and place them on top of the chicken and vegetables. Bake for 33 to 37 minutes, or until they are brown on top and cooked through.

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