Crockpot Chicken Pot Pie Casserole Recipe

There’s nothing quite as comforting as a warm, hearty casserole, especially when it’s packed with tender chicken, vegetables, and a creamy sauce, all topped with a deliciously flaky biscuit crust. The Crockpot Chicken Pot Pie Casserole is the perfect marriage of ease and comfort, allowing you to enjoy a homemade meal without spending hours in the kitchen. This recipe combines the classic flavors of a chicken pot pie with the convenience of a slow cooker, making it the ideal weeknight dinner or crowd-pleasing dish for family gatherings.

Instructions

1. Prepare the Chicken and Vegetables

Start by prepping your chicken. If you’re using boneless, skinless chicken breasts or thighs, cut them into bite-sized pieces to ensure they cook evenly in the crockpot. Alternatively, you can use rotisserie chicken to save time. Simply shred the chicken and set it aside. This shortcut will help you get the casserole ready faster, and the flavor will still be fantastic.

Next, chop the onion and mince the garlic. Set these aside as well. You’ll also need to measure out the frozen vegetables: peas, carrots, and corn. If you prefer, you can use fresh vegetables, but frozen ones are often more convenient and work wonderfully in this casserole.

2. Layer the Crockpot with Ingredients

Once your ingredients are prepped, it’s time to assemble everything in the crockpot. Begin by adding the chicken (whether it’s raw or rotisserie) to the bottom of the crockpot. Layer the frozen peas, carrots, and corn on top of the chicken.

Add the chopped onion and minced garlic to the crockpot as well. These ingredients will give the casserole a lovely depth of flavor as they cook together in the slow cooker.

3. Make the Creamy Sauce

In a medium-sized bowl, combine the chicken broth, cream of chicken soup, and heavy cream. Stir the mixture together until it is well-combined. Add the dried thyme, rosemary, salt, and pepper, and stir again to incorporate the seasonings evenly throughout the sauce.

Pour the creamy sauce mixture over the chicken and vegetables in the crockpot. Use a spoon to gently stir everything together, ensuring the chicken and vegetables are evenly coated with the sauce.

4. Cook the Casserole

Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should cook thoroughly and become tender, and the flavors should meld together into a deliciously creamy filling.

Tip: Avoid lifting the lid during cooking, as this can release the heat and extend the cooking time. It’s important to let the slow cooker do its magic without interruptions!

5. Prepare the Biscuit Topping

While the casserole is cooking, you can prepare the biscuit topping. If you’re using canned biscuit dough, simply open the can and separate the biscuits. You’ll need enough biscuits to cover the top of the casserole, but feel free to arrange them in a single layer or slightly overlapping to cover the entire surface.

If you prefer homemade biscuit dough, use your favorite biscuit recipe (or a store-bought mix) and prepare it according to the instructions.

Tip: If you’d like a little extra flavor in the biscuits, you can sprinkle some garlic powder, onion powder, or dried herbs (such as thyme or rosemary) on top before baking.

6. Add the Biscuit Topping

About 30 minutes before the casserole is done cooking, carefully remove the lid from the crockpot. This is the time to add the biscuit topping. Arrange the uncooked biscuits evenly over the top of the chicken and vegetable mixture.

Brush the tops of the biscuits with melted butter for a golden, flaky finish.

7. Cook with the Biscuit Topping

Cover the crockpot again and continue cooking for an additional 30 minutes on high (or 1 hour on low), or until the biscuits are fully cooked and golden brown. You can check the biscuit tops by inserting a toothpick into the center of one of them—if it comes out clean, the biscuits are done.

8. Garnish and Serve

Once the casserole is finished, remove the crockpot from the heat and let it sit for a few minutes before serving. This will help the filling set and make it easier to serve.

If desired, sprinkle the casserole with freshly chopped parsley for a pop of color and freshness. You can also add a sprinkle of extra black pepper or a pinch of sea salt to taste.

Serve the casserole hot and enjoy the delicious combination of tender chicken, creamy sauce, and flaky biscuit topping.

Tips and Variations

1. Rotisserie Chicken Shortcut: For an even quicker version of this casserole, use shredded rotisserie chicken. This will save you the time of cooking and cutting the chicken yourself, and it adds a lovely depth of flavor to the dish.

2. Vegetable Variations: You can customize the vegetables in the casserole to your liking. Some great additions include diced potatoes, green beans, mushrooms, or even sweet potatoes. If you use fresh vegetables, be sure to sauté them beforehand to ensure they cook evenly in the crockpot.

3. Add Cheese: For a cheesy twist, sprinkle some shredded cheddar cheese over the biscuit topping before serving. This will add a gooey, melty element to the casserole that pairs perfectly with the creamy sauce.

4. Make It Healthier: For a lighter version, use reduced-fat cream of chicken soup, skim milk instead of heavy cream, and low-sodium chicken broth. You can also swap the biscuit topping for a whole wheat or gluten-free variety if you prefer.

5. Make It Spicy: Add a little heat by stirring in some diced green chilies, a dash of hot sauce, or a sprinkle of crushed red pepper flakes to the sauce. This will give the casserole a subtle spicy kick.

Conclusion

This Crockpot Chicken Pot Pie Casserole is the ultimate comfort food, offering the flavors of a classic chicken pot pie but with a lot less effort. By using a slow cooker, the ingredients meld together beautifully, creating a creamy, savory filling topped with a golden, flaky biscuit crust. Whether you’re cooking for your family or feeding a crowd, this casserole is sure to be a hit.

Yield: 8

Crockpot Chicken Pot Pie Casserole Recipe

Print

There's nothing quite as comforting as a warm, hearty casserole, especially when it's packed with tender chicken, vegetables, and a creamy sauce, all topped with a deliciously flaky biscuit crust. The Crockpot Chicken Pot Pie Casserole is the perfect marriage of ease and comfort, allowing you to enjoy a homemade meal without spending hours in the kitchen. This recipe combines the classic flavors of a chicken pot pie with the convenience of a slow cooker, making it the ideal weeknight dinner or crowd-pleasing dish for family gatherings.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs, cut into cubes
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup frozen peas
• 1 cup frozen carrots
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar cheese (optional for topping)
• 1 package (about 16 oz) refrigerated biscuit dough (Pillsbury or similar)
• 2 tbsp butter, melted (optional, for brushing on biscuits)

Instructions

1. Prepare Chicken & Vegetables:
   In the bottom of your slow cooker, add the cubed chicken, frozen peas, frozen carrots, and diced onion.
   
2. Add Soups and Seasonings:
   Pour in the cream of chicken soup and cream of mushroom soup. Sprinkle in the garlic powder, dried thyme, salt, and pepper. Stir everything together to combine.
   
3. Cook the Chicken:
   Cover and cook the casserole on low for 4-6 hours or on high for 2-3 hours. The chicken should be cooked through and tender.
   
4. Add the Biscuit Topping:
   About 30 minutes before the casserole is done, open the package of biscuit dough. Tear or cut the biscuits into quarters and scatter them evenly over the top of the casserole.
   If desired, brush the biscuits with melted butter for extra flavor and golden color.
   
5. Finish Cooking:
   Cover again and cook for the remaining 30 minutes, until the biscuits are fully cooked and golden brown.
   
6. Serve:
   Once the biscuits are done, sprinkle shredded cheddar cheese over the top if using. Cover and let it melt for a few minutes before serving.

Notes

Chicken Substitutes: You can use rotisserie chicken or leftover chicken to make this recipe even easier.

Make Ahead: You can prep everything the night before, store it in the fridge, and then cook it in the slow cooker the next day.

Vegetables: Feel free to add other vegetables like corn, green beans, or potatoes for variation.

Crust Options: You can also use a layer of frozen pie crust or puff pastry on top instead of biscuit dough for a more traditional pot pie feel.