Creamy Crockpot Chicken Pot Pie Noodles with Biscuit Crumbles Tips, FAQ & printable recipe

Tips for success

For the most flavorful broth, use a good-quality chicken bone broth or stock. The slow cooker concentrates flavors, so starting with a rich base makes a big difference.

If you have time, searing the chicken breasts in a skillet before adding them to the slow cooker adds a deeper, caramelized flavor, but it's not necessary for this easy dump-and-go recipe. Also, be generous with the poultry seasoning—it's the backbone of the dish's comforting taste.

When shredding the chicken, do it right in the slow cooker if you prefer a more rustic texture. Just use two forks and pull the meat apart while it's still in the broth. For a smoother sauce, you can mash some of the cooked vegetables with a potato masher before adding the cream.

Finally, don't skip the biscuit crumbles—they add the signature pot pie topping that makes this dish truly special. If you have leftover biscuits, they reheat beautifully in a toaster oven.

Variations

• Vegetable Swap: Replace the peas with frozen green beans or corn for a different veggie mix. You can also add sliced mushrooms along with the carrots and celery for extra earthiness.
• Herb Boost: Add a teaspoon of dried thyme and a bay leaf along with the poultry seasoning. Remove the bay leaf before serving. Fresh dill stirred in at the end adds a bright note.
• Cheesy Version: Stir in 1 cup of shredded sharp cheddar cheese with the cream and peas. Let it melt until the sauce is smooth and extra indulgent. This makes the dish even more comforting.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the broth before cooking. For a smoky flavor, use smoked paprika in place of some of the poultry seasoning.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or microwave, adding a little broth or milk to loosen the sauce. Stir frequently to prevent scorching.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce as they sit, so when reheating, add a splash of chicken broth or milk to loosen it up. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until warmed through. Do not leave leftovers at room temperature for more than 2 hours; refrigerate promptly.

This recipe can be prepped ahead by chopping the vegetables and measuring the seasonings the night before. You can also assemble the entire slow cooker insert (without the cream, peas, and noodles) and store it in the refrigerator overnight.

In the morning, place the insert in the slow cooker and cook as directed. The cook time may need to be extended by 30 minutes if starting from cold. The finished dish is also great for meal prep—portion into containers and refrigerate.

Serving ideas

Serve this creamy chicken pot pie noodles in wide, shallow bowls to show off the golden sauce and tender noodles. Top each bowl generously with crumbled buttermilk biscuits and a sprinkle of fresh parsley.

For a complete meal, add a simple green salad with a tangy vinaigrette to cut through the richness, or steamed green beans on the side. This dish is satisfying enough to stand alone, but a side of crusty bread is never a bad idea.

For a fun twist, serve the noodles over a bed of mashed potatoes or alongside roasted vegetables. The leftovers also make a great filling for a pot pie—just spoon into a pie dish, top with pastry, and bake. If you're feeding a crowd, double the recipe and use a larger slow cooker. The flavors are even better the next day, so don't be afraid to make extra. Just remember to add a splash of broth when reheating.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken Pot Pie Noodles with Biscuit Crumbles

Prep 15 minCook 4 h 45 minTotal 5 hServes 6

Ingredients

• 2 lb boneless, skinless chicken breasts
• 3 carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 4 tbsp butter
• 1 tbsp poultry seasoning
• 3 cups chicken bone broth
• 1 cup heavy cream
• 1 cup frozen peas
• 16 oz wide Amish egg noodles
• Buttermilk biscuits, crumbled, for serving
• Fresh parsley, chopped, for serving

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Scatter the diced carrots, celery, and onion over the chicken. Dot the butter on top, then sprinkle with poultry seasoning. Pour the chicken bone broth around the chicken and vegetables, making sure the chicken is mostly submerged. Cover and set the slow cooker to LOW.
2. Cook on LOW for 4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C). The vegetables should be soft and the broth fragrant with poultry seasoning.
3. Carefully remove the chicken breasts to a cutting board. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the slow cooker, stirring it into the broth and vegetables.
4. Stir in the heavy cream and frozen peas, mixing well to combine. The sauce will look thin at this point but will thicken as the noodles cook and release starch.
5. Add the wide egg noodles to the slow cooker, pressing them down gently so they are mostly submerged in the liquid. Cover and cook on LOW for 25 minutes, stirring once halfway through, until the noodles are tender and have absorbed much of the sauce.
6. Once the noodles are cooked, taste the mixture and adjust seasoning if needed. Serve hot, each bowl topped with crumbled buttermilk biscuits and a sprinkle of fresh parsley.

Contains: gluten, milk, eggs, celery

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.