What is chicken pot pie filling made of?

Hearty, rich, and over-the-top delicious, this classic dish features a filling of chicken, mixed vegetables, and velvety cream sauce.

What is the sauce made of in chicken pot pie?

When it comes to classic chicken pot pie, the savory sauce typically consists of butter, milk or cream, chicken broth, and sometimes flour to thicken. In this easy slow-cooker chicken pot pie, gravy mix makes it super simple to get the same creamy consistency and traditional flavor with less prep.

Kitchen Tested

Slow-Cooker Creamy Chicken Pot Pie

Name: Slow-Cooker Creamy Chicken Pot Pie
Prep time: 15 min
Total time: 4 h 15 min
Yield: 8
Ingredients: 2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1 cup heavy whipping cream; 1/4 cup all-purpose flour; 1 package (0.87 oz) chicken gravy mix; 1 tablespoon poultry seasoning; 1/2 teaspoon salt; 1 bag (12 oz) frozen mixed vegetables, thawed; 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

Prep time:15 min
Total time:4 hr 15 min
Ingredients:8
Servings:8
Calories per serving:490

By Created by Joanna(Opens in a new tab)Updated 02/23/2026

Slow-Cooker Creamy Chicken Pot Pie

Prep time:15 min
Total time:4 hr 15 min
Ingredients:8
Servings:8
Calories per serving:490

This easy slow-cooker chicken pot pie is every bit as good as the original. Traditional chicken pot pie is baked in the oven and topped with a flaky pie crust. It’s hard to think of a heartier family meal—but on a hectic weeknight, who has the time? This ultra-simple twist makes it possible to get all the amazing flavors of a classic chicken pot pie with none of the hassle.

The secret to this easy Slow-Cooker Creamy Chicken Pot Pie: Pillsbury™ Grands!™ Biscuits. Paired with chicken thighs, thawed, frozen mixed veggies, and a handful of other simple ingredients, it all comes together to make a delicious, hearty meal with almost no prep—perfect for busy weeknights.

Looking for more ways to use up the chicken in your fridge? We have a ton of easy chicken recipes to choose from.

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.

Frequently Asked Questions

There are a couple of reasons your filling may look like it has too much liquid. The first may be cook time. Not cooking your slow-cooker chicken pot pie filling long enough will not give it proper time to thicken. The second has to do with your veggies. Make absolutely certain they are thawed and drained before adding them to your filling. Adding your veggies when fully or partially frozen will add extra liquid to your sauce.