crock pot chicken pot "pie" & dumplings

Name: Crock Pot Chicken Pot "Pie" & Dumplings
Prep time: 20 min
Cook time: 8 h
Yield: 12
Cuisine: Southern
Ingredients: 8 - chicken thighs (you can use 4 chicken breasts if you'd rather, but I think thighs give better flavor); 2 can(s) cream of chicken soup (10.5 oz each); 1 can(s) cream of celery soup (10.5 oz); 3 1/2 cup(s) chicken broth; 1 medium onion, diced; 1 cup(s) celery, diced; 1/2 - bag of frozen peas, thawed (use your discretion as to how many you like); 1 - chicken bouillon cube; 1 can(s) refrigerated biscuits; - salt & pepper, to taste; - all-purpose seasoning, to taste

(11 RATINGS)

3.54K Pinches 9 Photos

Rene Palmer

Shreveport, LA

Updated on Dec 4, 2025

This is one of the best (and easiest) chicken and dumpling recipes that I have ever tried. I did alter it, adding peas to it, so it is more like a chicken pot pie.

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Blue Ribbon Recipe

Never has comfort food ever been so easily done! This "pot pie" requires adding ingredients to the slow cooker, turning it on, and letting it simmer for the day. Chicken thighs add a richer flavor to the dish. It has all the flavors of a chicken pot pie, but instead of a pastry crust diced refrigerated biscuit dough is sprinkled on top. They plump up into delicious little dumplings. A filling and comforting meal that'll warm you up on a cold day.

— The Test Kitchen

prep time 20 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 12 serving(s)

Ingredients

8 - chicken thighs (you can use 4 chicken breasts if you'd rather, but I think thighs give better flavor)
2 cans cream of chicken soup (10.5 oz each)
1 can cream of celery soup (10.5 oz)
3 1/2 cups chicken broth
1 medium onion, diced
1 cup celery, diced
1/2 - bag of frozen peas, thawed (use your discretion as to how many you like)
1 - chicken bouillon cube
1 can refrigerated biscuits
- salt & pepper, to taste
- all-purpose seasoning, to taste

How To Make crock pot chicken pot "pie" & dumplings

Step 1

Excluding the biscuits, put all the ingredients in the Crock Pot.

Step 2

Set Crock Pot to cook on low for 8 hours.
Step 3

At the 7 hour mark, remove the bones from the chicken thighs.
Step 4

Tear up the biscuits into bite-sized morsels.
Step 5

Put them in the Crock Pot. If the mixture appears to be a bit thin, you can add a few dashes of flour to thicken it. I usually do this at this point.
Step 6

Cook the mixture the remaining hour.
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Nutrition Facts

(per serving*)

calories: 404kcal, carbohydrates: 29g, cholesterol: 105mg, fat: 15g, fiber: 2g, protein: 38g, saturated fat: 3g, sodium: 1709mg, sugar: 4g, unsaturated fat: 12g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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