Slow Cooker Chicken Pot Pie Casserole
This Slow Cooker Chicken Pot Pie Casserole is creamy comforting and packed with tender chicken vegetables and fluffy biscuit pieces. An easy family favorite that feels like a warm hug after a long day.
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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
- 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.
Notes
Tips, Tricks & 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.Private Notes
Servings: 6 servings
