Slow Cooker Chicken Pot Pie Casserole

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Slow Cooker Chicken Pot Pie Casserole

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

A plate of cooked vegetables and potatoes garnished with herbs sits on a striped cloth, with fresh parsley and glassware in the background.

This cozy Slow Cooker Chicken Pot Pie Casserole is the ultimate comfort food.

Creamy, hearty, and packed with tender chunks of chicken and vegetables.

The slow cooker does all the work, creating a rich, flavorful filling that tastes like it’s been simmering all day.

Topped with golden biscuits for that classic pot pie feel.

Perfect for chilly nights, busy weeknights, or when your family is craving something warm and filling.

A plate of cooked potato salad with herbs sits on a striped cloth, surrounded by green glasses, wooden utensils, fresh parsley, and a decorative vase in the background.

How To Make Slow Cooker Chicken Pot Pie Casserole

Ingredients for a chicken pot pie recipe arranged on a countertop, including raw chicken breasts, assorted vegetables, biscuit dough, diced potatoes, soups, and seasonings.

Ingredients

  • 3 boneless chicken breasts
  • ½ onion, chopped
  • 4 potatoes, peeled and diced
  • 16 oz bag of frozen mixed vegetables
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (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 Grand variety)
  • 1 tablespoon butter
  • Parsley for garnish
A spoon lifts a serving of golden, baked biscuit pieces topped with herbs from a dish.

Step-by-Step Guide

1. To your slow cooker add the chicken, onion, potatoes and mixed vegetables.

Chopped potatoes, onions, and mixed vegetables inside a slow cooker, ready to be cooked.

2. In a bowl combine the cream of chicken soup, cream of celery soup, milk, garlic powder, poultry seasoning, onion powder and pepper.

A glass measuring cup filled with a thick, yellow sauce or dressing, placed on a white marble surface.

3. Pour the soup mixture over the chicken and veggies.

Chopped sweet potatoes, mixed vegetables, diced onions, and a creamy soup mixture in a slow cooker, ready to be cooked.

4. Cover and cook on low 6-8 or high for 4 hours.

5. Thirty minutes before serving remove the chicken, shred and add back into the slow cooker.

Slow cooker filled with shredded chicken, diced potatoes, mixed vegetables, and yellow broth, viewed from above on a marble surface.

6. Take your biscuits and cut them into pieces and sprinkle over the top of the chicken mixture.

Uncooked biscuit dough pieces spread over a mixture in a black slow cooker, ready to be cooked.

7. Melt your butter and brush the biscuits.

8. Cover and cook the remaining 30 minutes or until the biscuit pieces are cooked through.

9. Garnish with parsley if you like.

A slow cooker filled with golden, cubed biscuit pieces coated in a creamy, seasoned sauce, garnished with chopped herbs.

10. Serve!

A plate of creamy yellow potato and vegetable casserole garnished with chopped herbs, placed on a striped napkin with green glasses and fresh parsley in the background.

Tips and Tricks

  • You can use any boneless cut of chicken you like.
  • Use any veggies you prefer.
  • Season up the melted butter for the biscuits with some garlic salt and paprika if you like.
Golden biscuit pieces baked in a slow cooker, topped with melted cheese and garnished with chopped parsley.

Storage Tips:

  • Store leftovers in an airtight container in the fridge for up to 3–4 days
  • Biscuit topping may soften over time, reheat uncovered in the oven or air fryer to re-crisp
A plate of baked biscuits, potatoes, green beans, and corn garnished with chopped parsley, with glass cups and a white vase in the background.

Substitutions:

  • Use rotisserie chicken or canned chicken to save time
  • Crescent roll dough or puff pastry instead of biscuits
Close-up of golden-brown biscuit pieces baked with melted cheese and herbs in a slow cooker.

Variations:

  • Add sautéed mushrooms or chopped cooked bacon
  • Stir in a splash of heavy cream or sour cream for richness
  • Use cream of mushroom instead of cream of chicken
A plate of seasoned cubed potatoes with herbs sits on a striped napkin, with parsley, green glasses, and wooden utensils in the background.

Slow Cooker Chicken Pot Pie Casserole

Print Recipe
A plate of cooked cubed potatoes garnished with herbs, placed on a striped cloth with parsley and glassware in the background.
Prep Time:5 minutes
Cook Time:4 hours
Total Time:4 hours 5 minutes

Ingredients

  • 3 boneless chicken breasts
  • ½ onion chopped
  • 4 potatoes peeled and diced
  • 16 oz bag of frozen mixed vegetables
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (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 Grand variety
  • 1 tablespoon butter
  • Parsley for garnish

Instructions

  • To your slow cooker add the chicken, onion, potatoes and mixed vegetables.
  • In a bowl combine the cream of chicken soup, cream of celery soup, milk, garlic powder, poultry seasoning, onion powder and pepper.
  • Pour the soup mixture over the chicken and veggies.
  • Cover and cook on low 6-8 or high for 4 hours.
  • Thirty minutes before serving remove the chicken, shred and add back into the slow cooker.
  • Take your biscuits and cut them into pieces and sprinkle over the top of the chicken mixture.
  • Melt your butter and brush the biscuits.
  • Cover and cook the remaining 30 minutes or until the biscuit pieces are cooked through.
  • Garnish with parsley if you like.
  • Serve!

Notes

Tips and Tricks

  • You can use any boneless cut of chicken you like.
  • Use any veggies you prefer.
  • Season up the melted butter for the biscuits with some garlic salt and paprika if you like.

Storage Tips:

  • Store leftovers in an airtight container in the fridge for up to 3–4 days
  • Biscuit topping may soften over time, reheat uncovered in the oven or air fryer to re-crisp

Substitutions:

  • Use rotisserie chicken or canned chicken to save time
  • Crescent roll dough or puff pastry instead of biscuits

Variations:

  • Add sautéed mushrooms or chopped cooked bacon
  • Stir in a splash of heavy cream or sour cream for richness
  • Use cream of mushroom instead of cream of chicken
Servings: 6 servings
A plate of baked casserole topped with golden biscuit pieces, mixed with vegetables and garnished with chopped herbs, on a striped cloth.

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