Crock Pot Chicken Pot Pie Casserole
Slow Cooker Chicken Pot Pie Casserole is a creamy, hearty dish that’s topped with golden biscuits. So comforting and good even for picky eaters!
A CLASSIC RECIPE TURNED CASSEROLE
You know I love my slow cooker recipes. You know I love simple recipes and I enjoy a good casserole, or two. So, it should come to no surprise that I’m sharing this new favorite of mine, Crock Pot Chicken Pot Pie Casserole. It’s a classic, cozy comfort food recipe. Creamy, hearty, and packed with tender chunks of chicken and vegetables. Everything you love about a chicken pot pie, but it’s a set-it-and-forget-it meal made all in the crock pot! Definitely picky eater approved (at least in my picky eater house – ha!)
FREQUENTLY ASKED QUESTIONS:
Even though it’s a whole meal in itself and you do not NEED any sides with it, this casserole goes great with a variety of sides. I think I would serve it with more vegetables, like steamed broccoli, or a bag of the frozen veggies that you just pop in the microwave for a quick idea. Or even just a simple side salad (maybe grab one of those pre-made bagged ones at the store to keep this easy!
If you don’t have biscuit dough, you can try puff pastry or crescent roll dough instead. Please note: I have not tested this recipe with those options so I can’t give you a lot of guidance on timing or anything. You’d have to kind of experiment with the time it would take to cook it.
You can use rotisserie chicken or canned chicken to save time when making this casserole. You obviously wouldn’t need to cook it as long. Perhaps just 4-6 hours on low (maybe less depending on how hot your particular slow cooker runs.)
You can add any veggies you enjoy. You can also add some sautéed mushrooms or chopped cooked bacon to the casserole. If you want to make this casserole a little on the rich side, you can stir in a splash of heavy cream or a dollop of sour cream.
Yes! You can prepare the filling up to a day in advance and store it in the fridge. When ready, place it in the slow cooker and follow the cooking directions. Add biscuits during the last 30 minutes as usual.
Sure! Preheat oven to 375°F. Combine all filling ingredients in a 9×13 baking dish, stir, and cover with foil. Bake for 45–50 minutes, until potatoes are tender. Remove foil, add biscuit pieces on top, brush with butter, and bake uncovered for another 12–15 minutes, or until biscuits are golden and cooked through.
Transfer any leftover casserole to an airtight container and pop the dish in the refrigerator for up to 3-4 days. You may find that the biscuit layer on top may soften over time. When ready to reheat, you can reheat any leftovers uncovered in an Air Fryer or oven to help get everything crispy again.
Yes, you can freeze this chicken pot pie casserole in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless chicken breasts– you can use chicken thighs if desired. You can also use any other cut of boneless chicken you have.
- onion– don’t like onion? Just leave it out.
- russet potatoes – I peeled these but you don’t have to. You can certainly leave the skins on – just scrub your potatoes good under water first.
- bag frozen mixed vegetables– or you can just use a bag of frozen peas and carrots. Any other frozen veggies can be used if needed or just leave them out if you don’t like veggies at all.
- cream of chicken soup– you can use your favorite cream of chicken soup or use some Homemade Cream of Chicken Soup if you have it on hand. If. you have any sensitivities to salt, I would definitely suggest low or no sodium options here.
- cream of celery soup– if you don’t like the cream of celery soup, you can use more cream of chicken soup or whatever cream of something soup that you enjoy instead. As I stated above, if you are sensitive at all to salt, definitely use low or no sodium options here.
- milk
- garlic powder, poultry seasoning, onion powder, black pepper – you can play around with the seasoning and use flavors you prefer.
- refrigerated biscuits– I like to use the Grands variety but you can use whatever brand you have on hand.
- butter– you can use unsalted butter or salted butter. If you really want to jazz it up, you can add some garlic salt to the butter.
HOW TO MAKE CROCK POT CHICKEN POT PIE CASSEROLE:
To a 5-6 quart slow cooker add the chicken, onion, potatoes and mixed vegetables. In a separate bowl, mix together the cream of chicken soup, cream of celery soup, milk, garlic powder, poultry seasoning, onion powder and pepper.
Pour the soup mixture evenly over the chicken and veggies. Cover and cook on low for about 6-8 or high for 4 hours. Thirty minutes before serving, remove the chicken and shred with a couple of forks or cut it up into pieces and then add it back into the slow cooker and stir.
Cut the biscuits into quarters or into sixths (depending how small you’d like them) and place them over top of the mixture in the slow cooker. Melt the butter and brush the tops of the biscuits. Cover and cook the remaining 30 minutes or until the biscuit pieces are cooked through and not gummy.
Optional: garnish with a little parsley before serving. Then serve!
CRAVING MORE RECIPES?
Crock Pot Chicken Pot Pie Casserole
Ingredients
- 2-3 boneless, skinless chicken breasts (can use chicken thighs)
- ½ onion, chopped
- 4 russet potatoes, peeled and diced
- 16 ounce bag of frozen mixed vegetables (or just peas and carrots)
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of celery soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 8 count refrigerated biscuits (I like to use the Grands variety)
- 1 Tablespoon butter (can use unsalted or salted)
- freshly chopped parsley (or dried) (optional, for garnish)
Instructions
- To a 5-6 quart slow cooker add 2-3 boneless, skinless chicken breasts, ½ onion, chopped, 4 russet potatoes, peeled and diced and 16 ounce bag of frozen mixed vegetables.
- In a separate bowl, mix together 10.5 ounce can cream of chicken soup, 10.5 ounce can cream of celery soup, 1 cup milk, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, ½ teaspoon onion powder, and ½ teaspoon black pepper.
- Pour the soup mixture evenly over the chicken and veggies.
- Cover and cook on low for about 6-8 or high for 4 hours.
- Thirty minutes before serving, remove the chicken and shred with a couple of forks or cut it up into pieces and then add it back into the slow cooker and stir.
- Cut 8 count refrigerated biscuits into quarters or into sixths (depending how small you’d like them) and place them over top of the mixture in the slow cooker.
- Melt 1 Tablespoon butter and brush the tops of the biscuits.
- Cover and cook the remaining 30 minutes or until the biscuit pieces are cooked through and not gummy. NOTE: This can vary based on your type of slow cooker. It could take longer so please go by doneness, not just time.
- Optional: garnish with a little freshly chopped parsley (or dried) before serving. Then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I have tried to make this twice now and the biscuits never cook entirely. Tonight I ended up scooping it all into a metal baking pan and sticking it in the oven to finish. Maybe my crockpot is too old and doesn’t get hot enough? The flavor is great and everything tastes really good, the biscuits just don’t cook.
Hi Amy!! Im sorry to hear that! Thar could be the issue. It could also be things are steaming & creating too much moisture. You can put some paper towels under the lid. It will hold on to that excess moisture to give the biscuits a chance to cook not just steam.
Excellent!
I had to make this as soon as I got your newsletter! I had just about everything on hand already! It ruined out fantastic and it really was enjoyed by even my picky eater so thank you. We have loved every recipe of yours we have tried and your posts are always so helpful!
Awww wow – thanks so much Dara! So happy you enjoyed this one and thank you for coming back!