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Crockpot Chicken Pot Pie Casserole

A creamy, hands-off slow cooker chicken pot pie topped with golden buttery biscuits, perfect for an easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless chicken breasts
  • 0.5 onion chopped
  • 4 potatoes peeled and diced
  • 16 oz frozen mixed vegetables 1 bag
  • 10.5 oz cream of chicken soup 1 can
  • 10.5 oz cream of celery soup 1 can
  • 1 cup milk
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 8 refrigerated biscuits count
  • 1 tbsp butter melted
  • 1 parsley for garnish

Equipment

  • Slow cooker
  • baking sheet
  • mixing bowl

Method
 

  1. Add the chicken, chopped onion, diced potatoes, and frozen mixed vegetables to your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, milk, garlic powder, poultry seasoning, onion powder, and black pepper until smooth.
  3. Pour the mixture evenly over the chicken and vegetables.
  4. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours, until the chicken is cooked through and potatoes are tender.
  5. About 30 minutes before serving, preheat the oven to 375°F.
  6. Remove the chicken from the slow cooker, shred it, and return it to the filling. Stir to combine.
  7. Cut the biscuits into small pieces or triangles and arrange them in a single layer on a baking sheet, leaving space between each piece.
  8. Bake for 10 to 15 minutes, or until golden brown and cooked through, checking around 10 minutes.
  9. Melt the butter and brush it over the baked biscuit pieces.
  10. Place the buttery biscuit pieces evenly over the chicken pot pie filling, garnish with parsley if desired, and serve.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or air fryer to crisp the biscuits back up. The filling freezes well for up to 2 months; thaw overnight and top with freshly baked biscuits before serving. Rotisserie or canned chicken can be used to save time. Crescent roll dough or puff pastry can replace the biscuits.