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Crockpot Chicken Pot Pie with Cheddar Bay Biscuits

Author Jennifer

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
  • Step 1: Sauté the Vegetables
  • 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.
  • This step is optional, but it gives the filling better flavor and helps make sure the vegetables are tender.
  • Step 2: 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.
  • Step 3: Cook Until Tender
  • 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.
  • Step 4: 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.
  • Step 5: Add the Creamy Ingredients
  • Stir in the cream cheese until melted and smooth.
  • Add the heavy cream and stir until combined.
  • Step 6: 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.
  • Step 7: Adjust the Filling
  • If 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
  • Step 1: Preheat the Oven
  • Preheat the oven to 375°F.
  • Line a baking sheet with parchment paper.
  • Step 2: Mix the Dry Ingredients
  • In a bowl, combine the almond flour, baking powder, garlic powder, onion powder, parsley, and salt.
  • Step 3: Add the Cheese
  • Stir in the shredded cheddar cheese.
  • Step 4: Add the Wet Ingredients
  • Add the eggs, melted butter, and Greek yogurt or sour cream.
  • Mix until a dough forms.
  • Step 5: Scoop the Biscuits
  • Scoop the biscuit dough onto the prepared baking sheet.
  • Step 6: Bake
  • Bake for 12 to 15 minutes, or until the biscuits are golden and cooked through.
  • Step 7: 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.
  • This meal is delicious served with:
  • A simple green salad
  • 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