My family loves Amish chicken pot pie (with pie crust) so much that I decided to make a version for the crockpot with buttermilk biscuits for topping. I must say, it was a hit, especially with the kids! This recipe does not use cream of chicken soup like a lot of crockpot recipes do, and instead I opted for using milk and cornstarch to thicken the base. The results? A creamy and hearty comfort food dinner that is perfect on a chilly winter day!

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Crockpot Chicken Pot Pie with Biscuits

marilynpeight

This soup-less version for chicken pot pie tastes just like the Amish chicken pot pies that we grew up enjoying in the old order Amish. The twist on this recipe is that it is made in the crockpot and topped with biscuits, making it prep ahead friendly and just as delicious!

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Prep Time 20

Cook Time 5

Course Main Course

Cuisine American

Servings

Ingredients

3/4 cup diced onions
1 1/4 cups finely cubed potatoes
2 large carrots cubed roughly 1 1/2 cups
1 teaspoon dried parsley
1/4 teaspoon onion or garlic powder
1/4 teaspoon ground black pepper
1 1/2 teaspoons salt can add to taste
2 cups chicken broth

Add later (1 hour before finished):

5 oz. frozen peas roughly 1 1/2 cups
2 cups shredded cooked chicken
1/4 cup cubed butter
2 cups whole milk
1/3-1/2 cup cornstarch *see note
1 batch buttermilk biscuits *see note

Instructions

Prepare the vegetables and place into a 5–6-quart crockpot. Cover with seasonings and chicken broth, then cook on low for 3-4 hours until the vegetables are tender but not mushy.
Prepare the biscuits according to the recipe instructions (1/2-1 hour before the vegetables are softened). You can find the recipe for buttermilk biscuits by clicking on this highlighted link for buttermilk biscuits .
Once the vegetables are mostly softened, add shredded chicken, peas and cubed butter. Place milk and cornstarch into a saucepan and stir until cornstarch is fully incorporated with the milk. Bring to a boil and cook just until thickened, then stir the mixture into the crockpot along with the other add-ins. *see note on thickness.
Top the pot pie with baked buttermilk biscuits and continue cooking on high for another hour to soften the peas and allow the biscuits to soak up some of the liquid. Allow to cool slightly, then serve and enjoy!

Notes

I ended up adding 1/2 cup cornstarch to get the desired thickness (we like a thick and creamy consistency). I recommend adding the full half cup of cornstarch to start and then adding more milk or broth if it is too thick. Be sure to cook the cornstarch with milk before adding it to the crockpot.

You can skip making homemade biscuits and use packaged biscuits, but I do recommend trying the homemade biscuits if time permits!

Additional notes and step by step photos below.

Keyword Crockpot, Chicken Pot Pie, Biscuits, Without Cream of Soup, Soupless Chicken Pot Pie

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Additional crockpot recipes you may enjoy:

Ingredients needed for the Chicken Pot Pie base: salt and pepper, chicken broth, milk, peas, carrots, shredded chicken, dried parsley, cornstarch (I used more than shown), onion, potatoes and butter.

Ingredients for the buttermilk biscuits: flour, butter, baking powder, salt, egg and buttermilk.

Which type of broth is best in this recipe?

I always recommend homemade chicken bone broth if you have it on hand. That stuff is like liquid gold for dishes like this chicken pot pie because it adds a nice and rich flavor. If you do not have homemade chicken broth, storebought broth will work too. You could also substitute vegetable broth for chicken broth in a pinch.

Step 1: Prepare the vegetables and place into a 5–6-quart crockpot. Cover with seasonings and chicken broth, then cook on low for 3-4 hours until the vegetables are tender but not mushy.

Help!! I don’t have a 5–6-quart crockpot?!

If you do not have a larger crockpot (I used my 5-quart Hamilton Beach slow cooker for this recipe), then a 4-quart crockpot should work too, but may be a little slower to cook the vegetables. For a 2-3-quart crockpot, I would recommend halving the recipe.

Step 2: Prepare the biscuits according to the recipe instructions for homemade buttermilk biscuits (1/2-1 hour before the vegetables are softened).

Step 3: Once the vegetables are mostly softened, add shredded chicken, peas and cubed butter. Place milk and cornstarch into a saucepan and stir until cornstarch is fully incorporated with the milk. Bring to a boil and cook just until thickened, then stir the mixture into the crockpot along with the other add-ins.

Can flour or heavy cream be used to thicken the pot pie?

Yes, you can use flour (I would recommend cooking it with milk before adding) or heavy cream, but I do not think that heavy cream will thicken the soup enough on its own. You could try adding heavy cream instead of milk and testing the thickness, but you will probably need to add some additional thickener like flour or cornstarch.

Step 4: Top the pot pie with prepared biscuits (fully baked) and cook on high for another hour to soften the peas and allow the biscuits to soak up some of the liquid. Allow the pot pie to cool slightly, then serve and enjoy!

Storage:

Leftover pot pie can be kept refrigerated for up to five days or frozen for several months in an airtight container. If freezing, I recommend keeping the biscuits separate.

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Thank you for your support -Marilyn Stoltzfus Peight

Crockpot Chicken Pot Pie with Biscuits (Soup-less)