Slow Cooker Chicken Pot Pie Casserole
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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
- 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, 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
