Crockpot Chicken Pot Pie with Cheddar Bay Biscuits

This Crockpot Chicken Pot Pie with Cheddar Bay Biscuits has a creamy chicken and vegetable filling topped with warm, cheesy almond flour biscuits. The filling cooks slowly with onion, celery, carrots, classic poultry seasonings, and optional mushrooms, then cream cheese and heavy cream are stirred in for richness.

The biscuits bake separately, which is an important little detail. They stay golden and tender instead of soaking up too much liquid in the crockpot. Spoon the filling into bowls and set a warm biscuit on top, or keep the biscuits on the side for dipping.

Why This Crockpot Chicken Pot Pie Works

Chicken pot pie filling needs to be creamy without turning into soup. Since the chicken and vegetables release liquid as they cook, starting with 3/4 cup chicken broth gives you more control over the final texture. You can use up to 1 cup, but the smaller amount is the better place to begin if you like a thick filling.

Cream cheese melts into the broth and helps thicken it, while heavy cream adds richness at the end. The frozen peas go in during the last 20 to 30 minutes so they keep more of their color and do not become overly soft.

The homemade biscuits use almond flour, cheddar cheese, eggs, melted butter, and Greek yogurt or sour cream. Garlic, onion, and parsley give them that familiar Cheddar Bay-style flavor, and a garlic butter topping finishes them while they are still warm.

Whole or Cubed Chicken?

Either works here. Whole boneless skinless chicken breasts can cook on low for 5 to 6 hours, then be removed, shredded with two forks, and stirred back into the filling.

Cubed chicken is handy when you are starting later in the day because it may cook more quickly. Check it earlier than you would whole chicken breasts and stir the pieces into the creamy filling rather than shredding them.

Is Sautéing the Vegetables Necessary?

Sautéing the onion, carrots, and celery is optional, but it helps the vegetables begin softening and adds more flavor. If you are including the optional sliced mushrooms, add them near the end of the sauté. That gives them time to soften without cooking them down too much.

You can sauté the vegetables in a little butter or oil before transferring them to the crockpot. If you need to skip that step, the vegetables can go directly into the slow cooker with the chicken, broth, and seasonings.

How to Keep the Filling Thick and Creamy

A few simple choices make a noticeable difference in the consistency:

• Begin with 3/4 cup chicken broth rather than the full cup.
• Stir in the cream cheese until it is completely melted and smooth before adding the heavy cream.
• Add the frozen peas only during the last 20 to 30 minutes.
• If the filling is still thinner than you want, let it cook uncovered for a little while or stir in a little extra cream cheese.
• Taste before serving. Broth and seasoning blends vary in saltiness, so adjust the salt only after everything is combined.

Bake the Cheddar Bay Biscuits Separately

The biscuits bake at 375°F for 12 to 15 minutes, until golden and cooked through. Keeping them on a parchment-lined baking sheet rather than placing the dough over the crockpot filling protects their texture. You get fluffy, buttery biscuits with golden edges instead of a soft or soggy topping.

Once they come out of the oven, brush them with the melted butter, garlic powder, and parsley mixture. Serve them warm so they can soak up some of the creamy sauce without losing their biscuit texture.

A Lighter Creamy Option

For a lighter filling, the heavy cream can be replaced with 1/2 cup blended cottage cheese, 1/2 cup Greek yogurt, or a splash of unsweetened almond milk as needed. These swaps will not give the filling exactly the same richness as heavy cream, so add them carefully and watch the consistency as you stir.

What to Serve with Chicken Pot Pie Filling

This is already a full bowl with chicken, vegetables, creamy sauce, and a biscuit. If you want something fresh or green alongside it, keep the side simple. Good choices include:

• A green salad
• Green beans
• Roasted broccoli
• Roasted or steamed vegetables
• Cucumber salad

For serving, ladle the crockpot chicken pot pie filling into individual bowls and place one biscuit on top. You can also put the biscuits in a basket and let everyone use them for dipping.

Print Pin

Crockpot Chicken Pot Pie with Cheddar Bay Biscuits

Course Main Course

Cuisine American

Diet Diabetic

Keyword Crockpot chicken pot pie, low carb chicken pot pie, Trim Healthy Crockpot

Servings 6

Author Jennifer

Ingredients

• 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 M/L 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

Instructions

• In 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.
  
• Add the chicken, chicken broth, sautéed vegetables to the crockpot.
  
• Mix together broth (start with less if you want it to be thicker), garlic powder, onion powder, poultry seasoning, thyme, parsley, black pepper, and salt to your crockpot.
  
• Cover 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. If using whole chicken breasts, remove the chicken from the crockpot, shred it with two forks, and return it to the crockpot.
  
• Stir in the cream cheese until melted and smooth. Add the heavy cream and stir until combined.
  
• Add the frozen peas during the last 20 to 30 minutes of cooking.
  
• If the filling is thinner than you would like, let it cook uncovered for a little while. You can also add a little xanthan gum.
• How to Make Homemade Cheddar Bay Biscuits. Preheat the Oven to 375 degrees.

  Line a baking sheet with parchment paper.
• In a bowl, combine the almond flour, baking powder, garlic powder, onion powder, parsley, and salt. Stir in the shredded cheddar cheese. Add the eggs, melted butter, and Greek yogurt or sour cream. Mix until a dough forms.
• Scoop the biscuit dough onto the prepared baking sheet. I used this ice cream scoop.
  
• Bake for 12 to 15 minutes, or until the biscuits are golden and cooked through. In a small bowl, combine melted butter, garlic powder, and dried parsley. Brush the garlic butter over the warm biscuits.
• Spoon the creamy chicken pot pie filling into bowls and top each serving with a warm Cheddar Bay-style biscuit.