Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay juicy and flavorful—my personal favorite for slow cooking.

Can I make this ahead of time?

Yes! Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Just reheat gently on the stovetop or in the microwave.

Of course. Dice them small so they cook through—you’ll get an even heartier version of this comfort classic.

What’s the best biscuit to use?

Refrigerated buttermilk biscuits are perfect, but homemade works too if you’re feeling fancy (or ambitious).

Crock Pot Chicken Pot Pie: 7 Reasons You’ll Love It

Description

This Crock Pot Chicken Pot Pie is creamy, cozy, and so simple. Tender shredded chicken, mixed veggies, and a rich, savory sauce are topped with golden biscuits for that classic pot pie comfort — without the fuss of making pie crust. It’s an easy slow cooker dinner the whole family will love.

Ingredients

Scale

2 lbs boneless skinless chicken breasts or thighs
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of celery soup
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 can refrigerated buttermilk biscuits, baked according to package
Optional: shredded cheddar cheese, fresh thyme or rosemary for serving

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Instructions

Place the chicken in the bottom of the slow cooker.
Season with garlic powder, onion powder, and black pepper.
Add the cream of chicken soup, cream of celery soup, and frozen mixed vegetables. Stir gently to combine.
Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the chicken is tender and cooked through.
Near the end of the cook time, bake the buttermilk biscuits according to the package directions.
Shred the chicken directly in the slow cooker using two forks, then stir everything together until creamy and well combined.
To serve, spoon the chicken pot pie filling into bowls and top with a warm biscuit (or split a biscuit and spoon the filling over the top). Garnish with shredded cheddar and fresh herbs if desired.

Notes

Thighs stay extra juicy in the slow cooker, but chicken breasts work great too.
If the mixture is thicker than you like, stir in a splash of chicken broth or milk after shredding the chicken.
Want it cheesier? Stir in 1 cup shredded sharp cheddar at the end.
Leftovers keep in an airtight container in the fridge for up to 4 days. Store biscuits separately so they don’t get soggy.
Freezer tip: The filling (without biscuits) freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
This recipe is family-friendly, budget-friendly, and perfect for meal prep.

Prep Time: 10 minutes
Cook Time: 6 hours on LOW
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 cup filling + 1 biscuit)
Calories: 480 kcal
Sugar: 5 g
Sodium: 1320 mg
Fat: 23 g
Saturated Fat: 8 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 39 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg