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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