Can I use chicken thighs instead of breasts?

Absolutely. I’ve done it plenty of times. Thighs stay really tender and honestly add a little extra richness. Just use about the same amount and shred them the same way. No other changes needed.

Do I have to cook the biscuits separately?

Yeah, I really recommend it. I’ve tried dropping dough right on top in the crockpot and it just gets kind of… gummy. Baking them separately keeps that fluffy-inside, slightly-crisp-outside thing that makes the whole bowl work.

You can. Diced small, they’ll cook through. I usually skip them because the biscuits already make it hearty, but if you want it extra filling, go for it. Just expect it to thicken more.

What if I don’t have cream of chicken soup?

You can swap in cream of mushroom or cream of celery. The flavor changes a little, but it’s still cozy and familiar. I’ve even mixed one can of each before and nobody complained.

How long does it keep in the fridge?

I’ve eaten leftovers up to three days later with no issues. I store the stew and biscuits separately. Reheat the stew on the stove or microwave, then bake fresh biscuits if you can. It really makes a difference.

Crockpot Chicken Pot Pie Stew

Description

A cozy, comforting crockpot chicken pot pie stew loaded with tender chicken, creamy broth, and hearty vegetables—topped with golden biscuits or puff pastry.

Ingredients

Scale

2 boneless, skinless chicken breasts
2 (10.5 oz) cans cream of chicken soup
1 cup chicken broth
12 oz frozen mixed vegetables
1 tsp onion powder
1 tsp garlic powder
1 tsp chicken bouillon powder
Black pepper, to taste
1 can refrigerated biscuits or 1 sheet puff pastry (for serving)

Instructions

In a slow cooker, whisk together the cream of chicken soup, chicken broth, frozen vegetables, onion powder, garlic powder, bouillon powder, and black pepper until smooth and well combined.
Nestle the chicken breasts directly into the soup mixture.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is cooked through and tender.
Remove the chicken breasts, shred with two forks, then return the shredded chicken to the crockpot. Stir to fully combine.
While the stew finishes, bake the biscuits or puff pastry according to package instructions until golden brown.
Spoon the creamy chicken stew into bowls and top with a freshly baked biscuit or puff pastry square. Serve warm.

Notes

For richer flavor, use homemade chicken broth and add fresh herbs like thyme or parsley. Serve immediately for the best biscuit texture.

Prep Time: 10 minutes
Cook Time: 3–7 hours
Category: Stew
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl with biscuit
Calories: 420
Sugar: 5g
Sodium: 870mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg

Keywords: chicken pot pie, crockpot stew, slow cooker comfort food