Slow-Cooker Creamy Chicken Pot Pie

Recipe Ingredients

Add a few kitchen staples to your slow cooker; then, set it and forget it! You’ll have creamy, comforting homemade pot pie that practically makes itself. Here’s what you’ll need.

Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits: These create a fluffy, golden topping that makes this dish feel like old-fashioned comfort food.

Chicken Thighs: They stay juicy and flavorful in the slow cooker—unlike chicken breasts, which can dry out with longer cook times.

Chicken Gravy Mix: This adds instant, savory flavor and helps thicken the sauce, making the creamy filling rich and delicious with minimal effort.

Other Ingredients You’ll Need: Frozen mixed veggies are a pot pie must-have! Bonus: they come already cut into bite-size pieces, so you don't have to spend time chopping. Heavy cream and flour help create a rich, silky gravy, and poultry seasoning gives this dish a nice, savory, homemade flavor.

How to Make Slow-Cooker Creamy Chicken Pot Pie

This recipe takes the work out of comfort food while keeping all the rich, creamy flavor. Here’s a brief overview of what to do. Keep reading for the full recipe!

1. Prep the Filling

Spray the slow-cooker insert with a little cooking spray; then, add in chicken thighs. Whisk together whipping cream, flour, gravy mix, poultry seasoning, and salt, and pour the mixture over the chicken. Keep in mind, this pot pie isn’t meant to be pourable like soup; the filling is designed to be thick and creamy, so it supports the biscuits and holds together like a classic pie. 

2. Cook Low and Slow

Set your slow cooker on Low, and go about your day! Heads up, this dish only needs to cook for 3 to 4 hours, so you can even prep it midday, and it will still be ready at dinnertime. Toward the end of the cook time, stir in some frozen mixed veggies that have been thawed and drained (so they don’t make your filling too watery).

3. Add the Biscuit Topping

Top the filling with a layer of Pillsbury biscuits; then, put the slow-cooker insert into a 350°F oven and bake until the biscuits are cooked through. They’ll be golden brown on top but soft and tender where they’re touching the creamy filling, almost like dumplings. If you prefer the biscuits extra crisp, you can bake them separately according to the package instructions, and add them at the end.

Storing and Reheating Slow-Cooker Creamy Chicken Pot Pie

Chicken pot pie leftovers keep well in the fridge and make a quick, cozy meal the next day.

Refrigerator

Store in an airtight container in the fridge for up to 3 days (note, the biscuits will be a little soggy when reheated).

If you cooked the biscuits separately, there’s no need to refrigerate them—just store them on the counter in an airtight container. Refrigerate the pot pie filling in a separate airtight container for up to 3 days.

Freezer

We don’t recommend freezing your leftover slow-cooker pot pie, as thawing and reheating the biscuits will cause them to become too soggy and dense.

Reheating

If the biscuits were stored separately, put them in a 350°F oven for 3 to 5 minutes to warm them and restore their crispy exterior and tender interior. Meanwhile, microwave the filling on High in 1-minute increments, or heat it in a pot on the stove over medium-low heat until warm.

If the biscuits were stored on the filling, microwave individual servings of the pot pie on High in 1-minute increments until warm. Note: the biscuits will steam as they reheat, so they will be soft rather than crispy on the outside.