Description
Crock Pot Chicken Pot Pie Casserole is a comforting, slow-cooked meal featuring tender shredded chicken, mixed vegetables, and a creamy sauce, topped with soft, fluffy biscuit pieces. This easy crock pot recipe delivers classic chicken pot pie flavors with minimal effort, perfect for a cozy family dinner.
Ingredients
Protein and Dairy
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
Vegetables and Seasonings
- 1 small onion, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Other
- 1 can refrigerated biscuit dough, cut into bite-sized pieces
- Cooking spray
Instructions
- Prepare the Crock Pot: Lightly grease the inside of the crock pot with cooking spray to prevent sticking and ensure easy cleanup.
- Add Ingredients: Place the chicken breasts or thighs at the bottom of the slow cooker. Pour in the cream of chicken soup and milk. Season with salt, black pepper, thyme, and garlic powder. Add the diced onion and frozen mixed vegetables. Stir gently to combine all ingredients evenly.
- Cook the Chicken: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the cooked chicken from the crock pot and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to mix with the sauce and vegetables.
- Add Biscuit Topping: Evenly distribute the biscuit dough pieces over the top of the mixture in the crock pot.
- Cook Biscuits: Cover and cook on high for 45 to 60 minutes until the biscuit pieces are fully cooked and fluffy.
- Serve: Gently stir the casserole before serving to combine the biscuit topping slightly with the filling for each portion.
Notes
- Keep the lid closed while the biscuits cook to ensure proper steaming and baking.
- Using rotisserie chicken instead of raw chicken can shorten overall cooking time.
- For a thicker filling, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) before adding the biscuits.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
