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Crockpot Chicken Pot Pie Casserole

A cozy slow cooker twist on classic chicken pot pie, featuring creamy chicken and vegetables topped with golden biscuits.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Comfort Food, Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 ½ cups frozen peas
  • 1 cup frozen corn
  • 2 cups chicken broth
  • 2 cans cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 can refrigerated biscuits
  • fresh parsley, chopped for garnish

Equipment

  • Slow cooker
  • Mixing spoon
  • Baking sheet
  • Oven for biscuits

Method
 

  1. Place chicken, onion, carrots, celery, corn, and peas in slow cooker.
  2. Add chicken broth and cream of chicken soup. Stir gently.
  3. Season with garlic powder, onion powder, thyme, parsley, salt, and pepper.
  4. Cover and cook on Low for 6–7 hours or High for 3–4 hours.
  5. Remove chicken, shred, and return to slow cooker. Stir well.
  6. Bake biscuits separately according to package instructions.
  7. Serve casserole in bowls topped with a biscuit and fresh parsley.

Notes

For a thicker filling, add a cornstarch slurry during the last 30 minutes.