Chicken Pot Pie Crumble

Published October 29, 2012. Updated April 18, 2024

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Chicken Pot Pie Crumble is a must try comfort food recipe! You get a creamy chicken and veggie pot pie filling that’s finished with tender, easy to make, parmesan drop biscuits. Everyone loves this—and you’ll love not having to roll out pie crusts for a classic comfort food. 

Chicken Pot Pie Crumble

Chicken Pot Pie Crumble

I was never a fan of chicken pot pie until a friend so kindly brought me this dish after I had my baby a few years ago. I’m fully in love with it! Rather then getting a surrounding of heavy pie crust you get a fluffy biscuit topping that will quickly have you loading your plate with a second round. (The fluffy biscuit is what makes this a Chicken Pot Pie Crumble instead of just a pie!)

In my opinion the topping is what makes this dish. It sets it apart from it’s competitors, being loaded with Parmesan cheese, plenty of heavy cream, some black pepper and cayenne pepper for a slight kick, and I also added a little garlic powder (because how can I resist?). Then to finish, it’s browned in the oven to beautifully golden perfection.

And the wonder doesn’t just end at the topping. That is just the beginning. It’s loaded with fresh, sauteed veggies, fall apart tender chicken which is all tossed in a creamy white sauce. This hearty dish would also be incredible made with leftover turkey from your upcoming Thanksgiving feast, and don’t be afraid to clean out the fridge or freezer for veggies.

I love how this is your entire meal in one dish. The main course with the chicken, the side with its generous portion of veggies and a bread with that unbelievable topping. I love how the slightly tangy flavor from the Parmesan cheese will keep people wondering what delicious ingredient that incredible flavor is coming from.

This dish will remind you of what a classic, simple, just plain good dinner is intended to be. Enjoy!

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5 from 3 votes

Chicken Pot Pie Crumble

This Chicken Pot Pie Crumble is a must try comfort food recipe! You get a creamy chicken and veggie pot pie filling that's finished with tender, easy to make, parmesan drop biscuits. Everyone loves this!
Servings: 6
Prep25 minutes
Cook5 hours 40 minutes
Ready in: 6 hours 5 minutes


For the crumble:


  • Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about 5 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside. 
  • Strain broth from slow cooker through a fine mesh strainer into a bowl and reserve broth (if you don't have a fine mesh strainer just try to remove the pieces of fat).

To prepare crumble

  • Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using your finger tips, cut butter into mixture until mixture resembles coarse crumbs. 
  • Stir in Parmesan cheese. Pour in heavy cream and mix just until combine. Break and drop mixture into 1 - 2-inch pieces onto a Silpat lined baking dish. Bake in preheated oven for 10 minutes until golden. Remove from oven and set aside.

To prepare filling

  • Heat olive oil over medium high heat. Once hot, add diced carrots, onion and celery. Saute vegetables, stirring occasionally until lightly golden and tender, about 5 - 6 minutes. 
  • Pour vegetables into a bowl and set aside. Reduce heat to medium, melt butter in saucepan (I like to brown it a bit for and extra layer of flavor), then add in flour and cook, stirring constantly for about 20 seconds (it will be very thick). 
  • While stirring, slowly add in milk followed by reserved chicken broth, lemon juice, parsley, thyme and season with salt and pepper to taste. Bring mixture just to a boil, then slightly reduce heat and allow to cook about 1 minute longer until thickened, stirring constantly. 
  • Remove sauce from heat and add sauteed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat. 
  • Pour mixture into a 9-inch pie dish and sprinkle with baked crumble topping (mine fit perfectly in my pie dish but if yours is coming close to the top edge you may want to sit it on top of a cookie sheet to prevent spills in your oven). 
  • Bake in 400 degree oven until nicely golden about 12 - 14 minutes. Serve warm.
  • Recipe Source: adapted slightly from Cook's Illustrated


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  • Colleen

    If I use already cooked rotisserie chicken how much chicken broth would I add to the filling since wouldn’t have any reserved from cooking it?

  • Kay

    I stumbled Upon this recipe from a girlfriend’s Instagram stories. I was Intrigued and went out and got the ingredients right away! Totally surprised at how easily and quick it came together!
    Any idea on how to freeze for later eating?
    Not sure how that will work since it’s a crumble crust and not a regular crust

    • Jaclyn

      Jaclyn Bell

      I would probably pre-bake the topping as directed then freeze separately so it doesn’t get soggy.

  • Della

    I had a friend make this dish for me when my mother was in hospital and we were struggling going back and forth. Since then I have made this dish 3 more times now. I have neighbors that are both going thru health issues. I have taken this dish over to them when they have had their children and grandchildren over. It is a dish that they could put in the oven for their family and forget all about their own troubles.

    I find roasting a whole chicken works, then you use excess and bones for soup. Always finding easier ways to make more than one meal at a time.

  • Polly

    Love this Dish! I usually make a dish before I make any changes but seeing as I have a husband who does not think chicken is cooked unless he sees some browning I cut the chicken breasts in cubes and brown the cubes in a skillet instead of cooking in a slow cooker. I then sauted the onion until translucent. then made the sauce as directed. I used boxed chicken broth. I also used a frozen peas and carrots as this is my go to for this type of dish! I did put it in a 2 quart casserole and then put the crumble on top and baked. It was a hit with my guy!!! Just the comfort food I was looking for between Christmas and New Years. I am eating the small bit I had left for lunch today. Yummy
    I’m going to try your cauliflower and chicken rice next

  • Sue

    Sounds so good. Would like to make ahead for holidays. Do you suggest freezing biscuit mixture separately before or after cooking the mixture.

  • Carol

    I made this last night and used all ingredients exactly as written, but oven roasted the chicken breasts Ina Garten style. I also added the juices from the chicken as part of the chicken broth. I don’t post comments often but HOLY COW this dish was tremendous!!!! We could have eaten the crumble by itself! The crumble would make a great biscuit for another day. Everything so flavorful!

  • Emily

    I am planning to make this tonight and in reviewing the recipe, it states to add reserve chicken broth to the filling mixture, but I’m not sure how much that is? Is it all the broth that gets strained from the crock pot?
    Thanks for clarifying for me!

    • Jaclyn

      Jaclyn Bell

      Yes it’s all the strained broth from the slow cooker, sorry for the confusion!

  • Liz

    I’ve lost count of how many times I have made this now. For some reason my husband doesn’t care for pot pies usually, but this he likes, much to my pot pie loving relief! I’ve also used left over cheddar bay biscuits or tubes of crescent rolls for the topping.