Crockpot Chicken Pot Pie with Cheddar Bay Biscuits
This Crockpot Chicken Pot Pie with Cheddar Bay Biscuits has a rich, creamy chicken and vegetable filling topped with warm, cheesy almond flour biscuits. The biscuits bake separately, so they stay golden and tender instead of soaking up too much liquid in the crockpot.
Boneless skinless chicken breasts, carrots, celery, onion, peas, and optional mushrooms give the filling its classic pot pie flavor. Cream cheese thickens the broth, while heavy cream adds richness at the end. Spoon everything into a bowl and add a garlic-butter-brushed biscuit on top, or keep the biscuit on the side for dipping.
Why bake the Cheddar Bay biscuits separately?
It may be tempting to put the biscuit dough directly over the filling, but baking the biscuits on a parchment-lined baking sheet gives them a much better texture. They have a chance to become golden and cooked through without turning soggy underneath.
The almond flour biscuits get plenty of savory flavor from cheddar, garlic powder, onion powder, and parsley. Greek yogurt or sour cream helps the dough come together and keeps the texture tender. Once baked, a quick brushing of garlic and parsley butter finishes them nicely.
How to keep the chicken pot pie filling thick and creamy
Chicken releases liquid as it cooks, so begin with 3/4 cup chicken broth when you want a thicker filling. You can use up to 1 cup, but too much may make the finished pot pie soupy.
Cream cheese is added after the chicken is tender, followed by the heavy cream. Stir the cream cheese until it melts smoothly into the broth before adding the cream. If the filling still looks thinner than you would like, let it cook uncovered for a little while or stir in a little extra cream cheese.
Give the filling a final taste before serving. Chicken broths vary in saltiness, so it is better to adjust the salt at the end than to add too much at the beginning.
Practical tips for Crockpot Chicken Pot Pie with Cheddar Bay Biscuits
- Sauté the vegetables when time allows. Cooking the onion, carrots, and celery briefly in butter or oil helps them soften and adds more flavor. Add the optional mushrooms toward the end so they do not cook down too much.
- Choose whole or cubed chicken based on your schedule. Whole chicken breasts can cook on low for 5 to 6 hours and then be shredded. Cubed chicken may cook faster, so check it earlier.
- Wait to add the frozen peas. Stir them in during the final 20 to 30 minutes so they hold their color and do not become too soft.
- Keep the filling and biscuits separate until serving. This preserves the fluffy, buttery biscuit texture and lets everyone decide whether to place one on top or use it for dipping.
Can I make the filling a little lighter?
The 1/2 cup heavy cream can be replaced with 1/2 cup blended cottage cheese or 1/2 cup Greek yogurt. Add a splash of unsweetened almond milk as needed. These swaps will change the flavor and texture somewhat, but they still add creaminess to the filling.
What to serve with chicken pot pie
This is already a hearty bowl with chicken, vegetables, and a cheesy biscuit, so a simple vegetable side works well. Try it with:
- A green salad
- Green beans
- Roasted broccoli
- Roasted or steamed vegetables
- A cucumber salad
Serve the filling hot with a freshly baked Cheddar Bay-style biscuit on top. Brushing the biscuits with the garlic butter while they are still warm gives them that final savory layer and makes them especially good for dipping into the creamy filling.
Crockpot Chicken Pot Pie with Cheddar Bay Biscuits
Ingredients
- for Crockpot Chicken Pot Pie
- For the Chicken Pot Pie Filling
- 1 1/2 pounds boneless skinless chicken breasts whole or cubed
- 3/4 to 1 cup chicken broth
- 1 medium onion diced
- 2 celery stalks diced
- 1 cup carrots diced
- 1 cup mushrooms sliced, optional
- 1 cup frozen peas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Salt to taste
- 4 ounces cream cheese
- 1/2 cup heavy cream
- Butter or oil for sautéing the vegetables optional
- For the Homemade Cheddar Bay Biscuits
- 1 1/2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 eggs
- 3 tablespoons melted butter
- 1/4 cup Greek yogurt or sour cream
- For the Garlic Butter Topping
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- Notes
- Chicken
- Boneless skinless chicken breasts work well because they shred easily after cooking. You can add them whole and shred them later or cube the chicken before cooking.
- Cubing the chicken is a great option if you are starting the recipe later in the day and want it to cook a little faster.
- Chicken Broth
- Start with 3/4 cup chicken broth if you want a thicker filling. You can use up to 1 cup but you do not want the filling to become soupy.
- Vegetables
- Onion celery, carrots, peas, and mushrooms give this filling classic chicken pot pie flavor. Sautéing the onion, celery, and carrots first helps them soften and adds extra flavor.
- The mushrooms are optional but they add nice flavor and texture. I like adding them at the end of the sauté so they soften without getting too cooked down.
- Cream Cheese
- Cream cheese helps thicken the filling and gives it that rich creamy texture.
- Heavy Cream
- Heavy cream adds richness at the end. If you want a lighter option see the lighter option section below.
- Almond Flour
- Almond flour keeps the biscuits lower carb and gives them a tender texture.
- Cheddar Cheese
- Shredded cheddar cheese makes the biscuits savory cheesy, and so good with the creamy filling.
- Greek Yogurt or Sour Cream
- Greek yogurt or sour cream helps bring the biscuit dough together and gives the biscuits a nice texture.
Instructions
How to Make Crockpot Chicken Pot Pie
- Sauté the VegetablesIn a skillet, sauté the onion, carrots, and celery in a little butter or oil until they begin to soften. Add the mushrooms at the end of the sauté and cook for a few more minutes. This step is optional, but it gives the filling better flavor and helps make sure the vegetables are tender.
- Add Ingredients to the Crockpot Add the chicken, chicken broth, sautéed vegetables, garlic powder, onion powder, poultry seasoning, thyme, parsley, black pepper, and salt to your crockpot.You can use whole chicken breasts and shred them later, or cube the chicken before adding it to the crockpot if you need it to cook faster.
- Cook Until TenderCover and cook on low for 5 to 6 hours, or until the chicken is tender and cooked through. If using cubed chicken, check it earlier since it may cook faster than whole chicken breasts.
- Shred or Stir the Chicken
If using whole chicken breasts, remove the chicken from the crockpot, shred it with two forks, and return it to the crockpot.
If using cubed chicken, you may not need to shred it. Just stir the filling well. - Add the Creamy Ingredients Stir in the cream cheese until melted and smooth. Add the heavy cream and stir until combined.
- Add the Peas Add the frozen peas during the last 20 to 30 minutes of cooking. This keeps them from getting too soft and helps them keep their color.
- Adjust the FillingIf the filling is thinner than you would like, let it cook uncovered for a little while, or add a little extra cream cheese to thicken it.
How to Make Homemade Cheddar Bay Biscuits
- Preheat the OvenPreheat the oven to 375°F. Line a baking sheet with parchment paper.
- Mix the Dry Ingredients
In a bowl, combine the almond flour, baking powder, garlic powder, onion powder, parsley, and salt. - Add the Cheese
Stir in the shredded cheddar cheese. - Add the Wet Ingredients Add the eggs, melted butter, and Greek yogurt or sour cream. Mix until a dough forms.
- Scoop the Biscuits
Scoop the biscuit dough onto the prepared baking sheet. - Bake
Bake for 12 to 15 minutes, or until the biscuits are golden and cooked through. - Brush with Garlic Butter In a small bowl, combine melted butter, garlic powder, and dried parsley. Brush the garlic butter over the warm biscuits. How to Serve Chicken Pot Pie with Cheddar Bay Biscuits Spoon the creamy chicken pot pie filling into bowls and top each serving with a warm Cheddar Bay-style biscuit. You can also serve the biscuits on the side for dipping into the creamy filling.
Notes
Roasted vegetables
Green beans
Extra steamed vegetables
Roasted broccoli
A simple cucumber salad
Tips for the Best Crockpot Chicken Pot Pie
Sauté the vegetables first Sautéing the onion, carrots, and celery first helps them soften and gives the filling more flavor. Add the mushrooms at the end of the sauté so they do not overcook. Cube the chicken if you are short on time If you start the recipe later in the day, cubing the chicken helps it cook faster than whole chicken breasts. Bake the biscuits separately This is the key to the best texture. Baking the biscuits separately keeps them fluffy, golden, and buttery instead of soggy. Do not add the peas too early Frozen peas only need to be added near the end. If they cook all day, they can get too soft and lose their bright color. Start with less broth Chicken releases liquid as it cooks, so start with 3/4 cup broth if you want a thicker filling. Adjust the creaminess The filling should be creamy and thick, not thin like soup. If needed, add a little extra cream cheese or let the filling cook uncovered for a short time. Taste before serving Different broths and seasonings vary in saltiness, so taste the filling before serving and adjust as needed. Lighter Option If you want to reduce the calories a little, you can replace the heavy cream with: 1/2 cup blended cottage cheese
1/2 cup Greek yogurt
A splash of unsweetened almond milk, as needed
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