This French Onion Crockpot Chicken Pot Pie brings classic chicken pot pie and French onion soup together in one slow cooker. Chicken and vegetables simmer in a rich onion gravy under a layer of soft biscuits and melted provolone. It's hearty and cheesy, and it's made almost entirely from pantry staples, so it's easy to pull off any night of the week.
I'm a huge fan of the French onion flavor I used in my French Onion Chicken Bake, and I kept thinking that same deep onion flavor would be amazing in a pot pie. Pairing a can of French onion soup with the cream of chicken gave me exactly what I was hoping for. The gravy is savory with a little sweetness from the onions, and the provolone on top reminds me of the cheese on a bowl of French onion soup.
My favorite part is that the biscuits cook right in the slow cooker, so I never have to turn on the oven. When I want a flaky crust, I make my classic Chicken Pot Pie. When I want pot pie flavor in pasta form, I make Slow Cooker Chicken Pot Pie Pasta. But when I want a hands-off meal, this is the recipe I make.
This one also reminds me a lot of my Slow Cooker Chicken and Dumplings, since the bottoms of the biscuits soak up some of the gravy while they cook. I like to start it after lunch on a chilly day and have dinner ready by evening.
Ingredients Needed
I usually use boneless, skinless chicken breasts, but boneless, skinless thighs work just as well and stay a little juicier. Shredded rotisserie chicken is another easy option if you want to skip handling raw chicken. If you use cooked chicken, sprinkle the seasonings over the vegetables instead, then stir in the chicken during the last hour of cooking.
Any frozen mixed vegetable blend works here. I like one with peas and carrots for the classic pot pie look, and it goes in straight from the freezer.
Make sure both soups are condensed. Ready-to-serve French onion soup is much thinner and will leave you with a runny filling.
Larger refrigerated biscuits are the ones you want here, and homestyle and buttermilk varieties both work. Provolone melts smoothly over the biscuits. Swiss or Gruyère is a good swap if you want an even stronger French onion flavor.
See recipe card for quantities.
How to Make Crockpot Chicken Pot Pie (French Onion Style)
Add the chicken, vegetables, and soups
Cut the chicken into bite-sized pieces and spread them across the bottom of a 6-quart slow cooker. Sprinkle the salt, pepper, garlic powder, and thyme over the top. Scatter the sliced onion, frozen vegetables, and minced garlic over the chicken. Spoon both soups on top and drizzle in the Worcestershire sauce.
Slow cook the filling
Stir all the ingredients together, cover, and cook on LOW for 3½ to 4½ hours or HIGH for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender.
Thicken the filling and add the biscuits
Whisk the cornstarch and cold water until there are no lumps, then stir the mixture into the filling. Cover and cook on HIGH for another 10 to 15 minutes. The filling should be thick and gravy-like before the biscuits go on. Arrange the biscuits over the hot filling in a single layer, leaving a little room between each one so steam can move around them.
Final cook and add the cheese
Cover and cook on HIGH for 45 to 60 minutes. Keep the lid closed for at least the first 40 minutes to keep the heat in. Once the biscuits are cooked through, top with the provolone slices. Cover for about 5 minutes, until the cheese melts. Sprinkle with parsley and serve warm.
Variations
- Mushroom: Add 8 ounces of sliced mushrooms along with the other vegetables.
- Extra cheesy: Stir shredded Gruyère into the filling right before adding the biscuits.
- Dumpling style: Cut each biscuit into quarters before arranging them over the filling for smaller, dumpling-like pieces.
- Crispy onion: Scatter crispy fried onions over the melted provolone just before serving.
- Herb: Add rosemary and a little extra thyme for a more traditional herb flavor.
Equipment
I use a 6-quart oval slow cooker for this recipe. The oval shape gives the biscuits more room to sit in a single layer with space around each one. In a smaller or round slow cooker, use only as many biscuits as fit without crowding, and bake the rest in the oven according to the package directions.
A slow cooker with a glass lid also helps, since you can watch the biscuits without lifting the lid and letting out heat.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The biscuits soften as they sit in the filling, but they still taste great. Reheat individual portions in the microwave, or warm them in an oven-safe dish at 350°F until heated through.
The filling freezes well for up to 3 months. Freeze it without the biscuits and cheese, and add fresh biscuits and provolone after reheating.
Pro Tips
- Cut the chicken into evenly sized pieces so it all finishes cooking at the same time and is easy to scoop.
- If your slow cooker builds up a lot of condensation, lay a clean kitchen towel under the lid while the biscuits cook to keep water from dripping onto the dough.
- Before serving, gently pull apart or cut into one of the thickest biscuits in the center to make sure it's cooked through.
- Slow cooker biscuits stay soft and pale instead of turning golden brown like oven-baked ones, so judge doneness by texture instead of color.
FAQ
No. Spoon both soups in straight from the can. The chicken and vegetables release plenty of liquid as they cook, and extra water would make the filling too thin to hold up the biscuits.
Most of the time, they just need a little more time. Slow cookers heat differently, so put the lid back on and keep cooking on HIGH, checking every 10 minutes or so until the centers are set.
Stick with HIGH for this part. LOW doesn't give off enough heat and steam to cook the biscuit dough all the way through, and the biscuits are likely to turn out gummy.
More Slow Cooker Recipes
Looking for other easy slow cooker recipes like this? Try these:
French Onion Crockpot Chicken Pot Pie
Ingredients
- 1½ lbs boneless skinless chicken breast ut into bite-sized pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 medium yellow onion thinly sliced
- 12 oz frozen mixed vegetables
- 2 cloves garlic minced
- 10.5 oz condensed French onion soup
- 10.5 oz condensed cream of chicken soup
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 16.3 oz refrigerated biscuits
- 6 slices provolone cheese
- 2 Tablespoons fresh parsley chopped
Instructions
- Add chicken to a 6-quart slow cooker; season with salt, pepper, garlic powder, and thyme.
- Add onion, frozen vegetables, and garlic. Spoon both soups over top, add Worcestershire sauce, and stir gently.
- Cover; cook on LOW 3½-4½ hours or HIGH 2-3 hours, until chicken is cooked through and vegetables are tender.
- Whisk cornstarch and cold water until smooth; stir into filling. Cover and cook on HIGH 10-15 minutes, until thickened.
- Arrange biscuits in a single layer over hot filling, leaving space between each.
- Cover; cook on HIGH 45-60 minutes, until biscuit centers are cooked through. Do not lift lid during the first 40 minutes.
- Top biscuits with provolone; cover 5 minutes, until melted.
- Sprinkle with parsley and serve warm.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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