Dinner tonight was Crustless Chicken Pot Pie in the Crockpot with Buttery Biscuits

 

Crustless Chicken Pot Pie in the Crockpot with Buttery Biscuits

Few meals capture the heart of comfort food as well as chicken pot pie. It’s creamy, hearty, packed with tender chicken and vegetables, and wrapped in that golden, flaky crust. But sometimes, you don’t want the fuss of making a traditional pie dough—or maybe you’re craving something just a little more relaxed for a weeknight dinner. That’s where Crustless Chicken Pot Pie in the Crockpot with Buttery Biscuits comes in.

This recipe keeps everything you love about chicken pot pie—the creamy filling, the rich flavors, the satisfying warmth—but makes it simpler, cozier, and more flexible. By letting the crockpot (slow cooker) do the heavy lifting, the chicken becomes tender and juicy while the vegetables soak up all that savory goodness. And instead of a traditional pie crust, we crown the dish with golden, buttery biscuits—fluffy, soft, and perfect for scooping up every bite.

The result? A meal that feels like home in every spoonful.

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Why This Recipe Works

1. Hands-Off Cooking: The crockpot simmers everything slowly, allowing the flavors to meld while you go about your day.

2. No Pastry Fuss: Forget rolling out pie dough—biscuits are easier, faster, and even more comforting.

3. Family Friendly: Creamy chicken, tender vegetables, and buttery biscuits appeal to kids and adults alike.

4. Adaptable: Use fresh, frozen, or pantry staples. Swap in your favorite veggies or even turkey instead of chicken.

5. Budget Friendly: A pound or two of chicken, some simple vegetables, and pantry basics stretch into a hearty dinner for the whole family.

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Ingredients

This recipe serves about 6–8 people, but you can easily double or halve it depending on your crockpot size and family needs.

For the Crockpot Chicken Filling:

• 2 pounds boneless, skinless chicken breasts (or thighs for extra richness)

• 1 medium onion, diced

• 3 medium carrots, sliced into rounds

• 3 celery stalks, chopped

• 2 cups frozen peas

• 1 cup frozen corn (optional)

• 3 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 1 cup milk or half-and-half

• 2 tablespoons butter

• ⅓ cup all-purpose flour (for thickening)

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• ½ teaspoon rosemary (optional)

• 1 bay leaf

• Salt and pepper, to taste

For the Buttery Biscuits:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon sugar

• 1 teaspoon salt

• ½ cup (1 stick) cold unsalted butter, cubed

• ¾ cup cold buttermilk (or milk with 1 teaspoon lemon juice)

• 2 tablespoons melted butter (for brushing)

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Step-by-Step Instructions

Step 1: Prep the Chicken and Vegetables

• Dice onion, slice carrots, and chop celery. These will form the base of your chicken filling.

• Place chicken breasts (or thighs) in the bottom of the crockpot. Scatter vegetables and garlic on top.

Step 2: Season and Add Liquids

• Sprinkle thyme, parsley, rosemary, salt, and pepper over the mixture.

• Pour in chicken broth, then drop in the bay leaf.

• Cover and cook:

  • On low for 6–7 hours, or

  • On high for 3–4 hours.

Step 3: Thicken the Filling

About 30 minutes before serving:

1. Remove chicken, shred with two forks, and return to the crockpot.

2. In a saucepan, melt butter, whisk in flour, and slowly add milk until smooth and creamy.

3. Stir this mixture into the crockpot to thicken the filling. Add peas and corn.

4. Taste and adjust seasoning with more salt, pepper, or herbs.

Step 4: Make the Buttery Biscuits

While the filling thickens, prepare your biscuits:

1. Preheat oven to 425°F (220°C).

2. In a mixing bowl, combine flour, baking powder, sugar, and salt.

3. Cut in cold butter using a pastry cutter or fork until crumbly.

4. Stir in cold buttermilk just until dough comes together.

5. Turn dough onto a floured surface, gently pat to 1-inch thickness, and cut into rounds with a biscuit cutter.

6. Place biscuits on a baking sheet lined with parchment paper.

7. Bake 12–15 minutes until golden brown. Brush tops with melted butter.

Step 5: Serve and Enjoy

• Ladle hot, creamy chicken filling into bowls.

• Top each serving with 1–2 buttery biscuits.

• Garnish with extra parsley if desired.

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Tips for Success

• Chicken Choice: Thighs add more flavor, while breasts stay lean.

• Veggie Variations: Add green beans, mushrooms, or parsnips for a twist.

• Extra Creaminess: Stir in a splash of heavy cream or a dollop of cream cheese before serving.

• Shortcut Option: Use canned biscuits if pressed for time. Bake them separately and serve on top.

• Freezer Friendly: The filling freezes beautifully. Freeze in airtight containers, then reheat and top with fresh biscuits.

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Serving Suggestions

• Side Salad: A crisp green salad with a light vinaigrette balances the richness.

• Fruit Compote: Serve a small bowl of berries or roasted apples for a refreshing contrast.

• Wine Pairing: A buttery Chardonnay pairs wonderfully with creamy chicken pot pie flavors.

• Non-Alcoholic Option: Sparkling apple cider or a tall glass of iced tea makes a great companion.

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Variations

1. Turkey Pot Pie Filling: Perfect for Thanksgiving leftovers.

2. Vegetarian Version: Swap chicken for white beans or chickpeas, and use vegetable broth.

3. Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for warmth.

4. Cheddar Biscuits: Mix shredded cheddar into the dough for cheesy goodness.

5. Garlic Herb Biscuits: Add minced garlic and dried herbs to the dough before baking.

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Why You’ll Love This Recipe

• Comfort Factor: It’s cozy, warm, and feels like a hug in a bowl.

• Ease of Cooking: The crockpot does most of the work.

• Crowd Pleaser: Perfect for family dinners, potlucks, or chilly nights.

• Customizable: You can tweak it based on what’s in your pantry.

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Make-Ahead and Storage

• Make-Ahead: Prepare the filling a day in advance and store in the fridge. Reheat before serving with biscuits.

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.

• Freezing: Freeze filling (without biscuits) for up to 3 months. Bake fresh biscuits before serving.

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The History Behind Chicken Pot Pie

The idea of combining meat, vegetables, and pastry has deep roots. Chicken pot pie, in particular, has origins in European savory pies, which often included poultry and gravy encased in crusts. Early American settlers adapted the dish, and over time it became a staple of Southern and Midwestern comfort food traditions.

By making it crustless, we simplify the classic while keeping the soul of the dish intact. Pairing it with buttery biscuits adds a down-home Southern touch that makes it even more comforting.

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Final Thoughts

This Crustless Chicken Pot Pie in the Crockpot with Buttery Biscuits is everything you want in a weeknight dinner: easy, hearty, comforting, and endlessly customizable. With the slow cooker doing most of the work and the biscuits adding a golden crown, it’s a dish that delivers flavor, warmth, and nostalgia in every bite.

Whether you’re feeding your family, hosting friends, or just craving something that feels like home, this recipe deserves a spot on your table.

So tonight, grab your crockpot, whip up those biscuits, and enjoy a big, steaming bowl of creamy chicken goodness topped with buttery perfection. 🥕🍗🥔🍞