Slow Cooker Chicken Pot Pie Casserole

This Slow Cooker Chicken Pot Pie Casserole is the definition of comfort food made easy.

It’s one of those recipes that feels like a warm hug at the end of the day. You get all the delicious homemade flavors of a classic chicken pot pie, but with half the effort.

The slow cooker does all the work, transforming simple ingredients into a creamy filling then finishing it off with buttery biscuits for the perfect pot pie taste!

Whether it’s a family dinner, a weekend meal, or a dish to stretch into leftovers, this one checks all the boxes for flavor, comfort, and convenience.

Before scrolling to the recipe, don’t miss the tips section below. There are a few small tricks that help this casserole cook perfectly every time.

Serves: 6
Prep time: 5 minutes
Cook time: 4 hours

Why You’ll Love This Recipe

You don’t have to fuss with rolling pie dough or watching the oven — just toss everything in, let it simmer to perfection, and top it off right before serving.

It’s hearty, family-friendly, and ideal for busy nights when you still want something tasty that tastes like you made it from scratch.

You’ll love how it fills the house with that warm, home-cooked aroma after just a few minutes of prep. It’s easy to customize, easy to serve, and even easier to enjoy.

Ingredients

• 3 boneless chicken breasts raw and trimmed this becomes tender and easy to shred after cooking
• ½ onion chopped adds depth and savory flavor to the base
• 4 potatoes peeled and diced gives the casserole heartiness and classic pot pie texture
• 16 oz frozen mixed vegetables convenient and colorful no need to thaw
• 1 can cream of chicken soup 10.5 ounces forms the creamy comforting base
• 1 can cream of celery soup 10.5 ounces adds flavor balance and richness
• 1 cup milk helps thin the sauce just enough for slow cooking
• 1 teaspoon garlic powder brings gentle warmth without overpowering
• 1 teaspoon poultry seasoning classic herbs that make it taste like pot pie
• ½ teaspoon onion powder layers flavor with the fresh onion
• ½ teaspoon black pepper adds mild heat and balance
• 8 refrigerated biscuits cut into pieces for that signature topping
• 1 tablespoon butter melted and brushed on biscuits for golden flavor
• Parsley for garnish optional but adds a fresh finish

How to Make Slow Cooker Chicken Pot Pie Casserole

Step 1: Build the base

Add the chicken breasts chopped onion diced potatoes and frozen mixed vegetables directly into the slow cooker. Spread everything out evenly so it cooks at the same pace.

Step 2: Mix the creamy sauce

In a medium bowl combine the cream of chicken soup cream of celery soup milk garlic powder poultry seasoning onion powder and black pepper. Stir until smooth and well blended.

Step 3: Pour and cover

Pour the soup mixture over the chicken and vegetables. Use a spoon to gently press everything down so it is coated. Cover with the lid.

Step 4: Slow cook to tender

Cook on high for four hours or on low for six to eight hours until the chicken is cooked through and the potatoes are tender.

Step 5: Shred the chicken

About thirty minutes before serving remove the chicken breasts and shred them using two forks. Add the shredded chicken back into the slow cooker and stir.

Step 6: Add the biscuits

Cut the refrigerated biscuits into bite sized pieces and sprinkle them evenly over the top of the casserole.

Step 7: Butter and finish

Melt the butter and brush it over the biscuit pieces. Cover and cook for the remaining thirty minutes until the biscuits are cooked through and fluffy.

Step 8: Garnish and serve

Sprinkle with parsley if you like and serve warm straight from the slow cooker.

Tips, Tricks and Storage

• Don’t Skip the Biscuit Step: Adding the biscuits toward the end of cooking keeps them fluffy and golden, rather than soggy. If you want a crispier texture, transfer the cooked mixture to an oven-safe dish and bake uncovered for a few minutes.
• Cooked or Raw Chicken Works: Raw chicken can go straight into the slow cooker and will cook perfectly tender, but if you’re using leftovers or rotisserie chicken, just reduce the cook time slightly. You can really use any boneless cut of chicken that you like for this flexible recipe. 
• Add Cream at the End: For the creamiest texture, stir in extra milk, heavy cream, or sour cream during the final 15–20 minutes. Stirring it in later prevents curdling and keeps the sauce smooth and rich.
• Thicken the Sauce if Needed:  If your filling is a little thin, mix a tablespoon of cornstarch with water and stir it in near the end. It’ll thicken beautifully as it finishes cooking.
• Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in the microwave or oven, adding a splash of milk if needed to bring the sauce back to life. The biscuit topping may soften over time so reheat it uncovered in the oven or air fryer to re-crisp. You can also freeze the filling (without the biscuits) for up to 3 months.

Variations

This recipe is a great base to play with. Add diced potatoes, sauteed mushrooms, or extra veggies like corn, peas, or green beans for a heartier filling.

Really, you can use any veggies you prefer, as this recipe is very flexible. Add a bit of shredded cheddar to the filling for a subtle, cheesy flavor that pairs perfectly with the buttery topping.  

You can swap the biscuits for puff pastry or pie crust if you prefer a more traditional look — just bake it off separately and serve it on top for that perfect balance of flaky and creamy.

If you like a little flavor boost, season the melted butter for the biscuits with some garlic salt and paprika.

Substitutions

Chicken → Rotisserie or Canned Chicken

Both work beautifully and soak up the creamy sauce just as well. Both are great time-savers as well.

Biscuits → Pie Crust or Puff Pastry

For a flakier option, bake puff pastry or pie crust separately and serve it over each bowl. It keeps everything crisp and elegant.

Cream of Chicken Soup Mix → Cream of Mushroom

You can use whatever you have on hand. Each will create a slightly different flavor, but all help this casserole stay creamy and rich.

Mixed Vegetables → Fresh Veggies

Frozen mixed vegetables make this recipe easy, but if you prefer fresh, just chop them into bite-sized pieces and add them at the start so they cook through.

Frequently Asked Questions

Q: Can I use canned biscuits?

Yes! Refrigerated canned biscuits work perfectly. Just cut them into quarters and add them near the end of cooking so they bake through without getting soggy.

Q: Can I make this ahead of time?

Definitely, you can prep all the ingredients the night before, store them in the fridge, and dump them into the slow cooker in the morning. It makes dinner prep effortless.

Q: How do I keep the sauce from getting too thick?

If it thickens more than you like, stir in a bit of broth until it reaches your preferred consistency.

Q: Can I cook this on high instead of low?

Yes, but reduce the cook time by about half. Cooking low and slow gives the best texture, but high works fine if you’re short on time. You can also use rotisserie or canned chicken to shorten the cook time. 

If you love this Slow Cooker Chicken Pot Pie Casserole, try more of our tasty slow cooker chicken favorites, like the Slow Cooker Chicken Pot Roast or Slow Cooker Outback Alice Springs Chicken. They’re perfect for when you want delicious comfort food without the work.