Ultimate Comfort: Easy Slow Cooker Chicken Pot Pie Casserole Recipe
Discover the ultimate in comforting weeknight dinners with this incredible Slow Cooker Chicken Pot Pie Casserole. This recipe delivers all the rich, creamy, and savory flavors of a classic chicken pot pie, reimagined into a convenient, hands-off casserole format. Topped with golden, fluffy biscuits, this hearty dish is guaranteed to warm you from the inside out and satisfy even the pickiest eaters. Forget complicated crusts and extensive prep; our slow cooker method ensures a delicious, homemade meal with minimal effort, making it a perfect addition to your family’s rotation.
A Beloved Classic Reimagined for Modern Kitchens
Chicken pot pie holds a special place in the hearts of many, a nostalgic dish that evokes feelings of home and warmth. However, traditional versions can often be time-consuming, involving multiple steps like preparing pie crusts from scratch. This is where the magic of the slow cooker comes in! We’ve transformed this beloved classic into an effortless casserole, allowing you to enjoy all the rich flavors and comforting textures without the fuss. Imagine tender chunks of chicken, perfectly cooked vegetables, and a luscious, savory sauce, all simmered together in your crock pot. The crowning glory? Golden, flaky biscuits baked right on top, creating a complete and utterly satisfying meal.
This slow cooker chicken pot pie casserole is more than just a meal; it’s a solution for busy evenings. It liberates you from constant stirring and oven-watching, allowing you to “set it and forget it” for hours, returning to a house filled with an irresistible aroma and a delicious dinner ready to serve. It’s a testament to the power of slow cooking to deliver profound flavors and incredibly tender results, making it a family-approved favorite, even in households with discerning palates.
Frequently Asked Questions About Slow Cooker Chicken Pot Pie Casserole
While this casserole is undeniably a complete and robust meal on its own, adding a simple side can elevate the dining experience. For a lighter contrast, a fresh, crisp green salad with a tangy vinaigrette is always a good choice. If you prefer more vegetables, consider steamed broccoli, roasted asparagus, or a medley of sautéed green beans and carrots. Crusty bread or garlic knots are excellent for soaking up any extra creamy sauce. For ultimate convenience, a quick bag of microwaveable frozen vegetables or even some sweet potato fries can be a fantastic, minimal-effort accompaniment.
Absolutely! While refrigerated biscuits provide a delightful, fluffy topping, you can certainly experiment with other options. Puff pastry or crescent roll dough are excellent alternatives that will give your casserole a different texture and flavor profile. If using these, roll them out slightly and place them over the filling during the last 30-45 minutes of cooking, or until golden brown and cooked through. Keep a close eye on them, as baking times may vary significantly from biscuits due to their thinner nature. You could also try a simple cornbread topping for a Southern twist, or even a layer of shredded cheddar cheese mixed with crushed crackers for a cheesy, crunchy crust.
Using pre-cooked chicken is a fantastic time-saver for this recipe! If you opt for rotisserie chicken or canned chicken, you won’t need to cook the casserole for as long as directed for raw chicken. Simply shred or dice the cooked chicken and add it to the slow cooker with the other filling ingredients. The cooking time will primarily be for the vegetables and to allow the flavors to meld and the potatoes to soften. You might find that 3-4 hours on low, or even less depending on your slow cooker’s heat, is sufficient before adding the biscuits. Just ensure the potatoes are tender before proceeding to the biscuit step.
This chicken pot pie casserole is incredibly versatile and welcomes various additions! Feel free to incorporate any vegetables your family enjoys, such as sweet corn, green beans, sliced mushrooms (sautéed beforehand for best flavor), or diced bell peppers. For a richer flavor, consider stirring in some cooked and crumbled bacon, a splash of heavy cream, or a dollop of sour cream into the filling. A sprinkle of fresh herbs like thyme or rosemary can also add depth. Don’t be afraid to make it your own!
Yes, this recipe is perfect for meal prepping! You can prepare the chicken and vegetable filling mixture (everything except the biscuits) up to 24 hours in advance. Simply combine all the filling ingredients in a bowl, cover it tightly, and store it in the refrigerator. When you’re ready to cook, transfer the chilled mixture to your slow cooker and follow the cooking directions as usual. Add the refrigerated biscuits during the last 30 minutes of cooking, ensuring they bake up golden and delicious. This makes weeknight dinners incredibly convenient!
Certainly! To adapt this recipe for the oven, preheat your oven to 375°F (190°C). Combine all the filling ingredients (chicken, onion, potatoes, mixed vegetables, soups, milk, and seasonings) in a 9×13-inch baking dish. Stir everything well to combine. Cover the dish tightly with aluminum foil and bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil, arrange the cut biscuit pieces over the top of the hot filling, brush them with melted butter, and bake uncovered for an additional 12-15 minutes, or until the biscuits are golden brown and cooked through. This oven method offers a delicious alternative when your slow cooker is unavailable.
Leftover chicken pot pie casserole can be a real treat! Transfer any remaining portions to an airtight container and refrigerate for up to 3-4 days. It’s worth noting that the biscuit topping may soften a bit in the refrigerator, losing some of its initial crispness. To best reheat and help restore some texture, we recommend using an air fryer or oven. Place individual servings in an air fryer at 350°F (175°C) for 5-7 minutes, or in an oven at 375°F (190°C) for 15-20 minutes, until heated through and the biscuits are slightly crisped. Microwaving is also an option for convenience, though it won’t re-crisp the biscuits.
Yes, this casserole freezes beautifully! To freeze, allow the cooked casserole to cool completely. Transfer individual portions or the entire casserole (without the biscuit topping, if possible, for best texture upon reheating) to freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator. Reheat thawed portions in the oven or air fryer until thoroughly warmed. If freezing with biscuits, understand they might be softer. For best results, you can bake fresh biscuits and add them during reheating if freezing the filling separately.
Essential Ingredients for Your Savory Casserole
Crafting this delightful slow cooker chicken pot pie casserole requires a thoughtful selection of ingredients that build layers of flavor and texture. Here’s a breakdown of what you’ll need, along with tips for substitutions and preferences:
- Boneless Chicken Breasts: We recommend 2-3 boneless, skinless chicken breasts for tender, shreddable chicken. Feel free to use boneless chicken thighs for a richer flavor and even juicier results, or any other boneless chicken cut you have on hand. Cooked rotisserie or canned chicken can be used to significantly reduce cooking time.
- Onion: Half a chopped onion adds a foundational aromatic flavor to the base of the casserole. If you’re not a fan of onions, you can simply omit it without compromising the overall deliciousness too much.
- Russet Potatoes: Four medium russet potatoes, peeled and diced, contribute to the heartiness and classic texture of pot pie. While peeling is optional for some, we find it creates a smoother, more traditional casserole experience. Ensure they are scrubbed thoroughly if leaving skins on.
- Frozen Mixed Vegetables: A 16-ounce bag of frozen mixed vegetables (typically peas, carrots, corn, and green beans) makes this recipe incredibly easy. You can also use a bag of just peas and carrots, or any other frozen vegetable blend you prefer. If vegetables aren’t a family favorite, you can reduce the amount or even leave them out.
- Cream of Chicken Soup: One 10.5-ounce can of cream of chicken soup forms the creamy base. Choose your favorite brand, or for a homemade touch, you can use your own Homemade Cream of Chicken Soup. If you are mindful of sodium intake, low-sodium or no-sodium options are highly recommended here.
- Cream of Celery Soup: A 10.5-ounce can of cream of celery soup adds another layer of classic flavor to the sauce. If celery isn’t your preference, feel free to substitute with another can of cream of chicken soup or a cream of mushroom soup for a different earthy note. Again, low or no-sodium varieties are excellent choices for managing salt levels.
- Milk: One cup of milk thins out the condensed soups, creating the perfect creamy consistency for the pot pie filling. Any type of milk (whole, 2%, or even unsweetened plant-based milk) will work here.
- Seasonings: A blend of 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, ½ teaspoon onion powder, and ½ teaspoon black pepper provides a balanced and savory flavor profile. This combination is classic for chicken dishes. Feel free to adjust these to your taste; a pinch of dried thyme or a dash of celery salt can also be lovely additions.
- Refrigerated Biscuits: One 8-count package of refrigerated biscuits will form the golden topping. We often opt for the “Grands” variety for their larger size and fluffy texture, but any brand you have on hand will work wonderfully.
- Butter: One tablespoon of melted butter is used to brush over the biscuits, helping them achieve that beautiful golden-brown finish. You can use either unsalted or salted butter. For an extra kick of flavor, stir in a tiny pinch of garlic salt or a sprinkle of dried herbs into the melted butter before brushing.
- Freshly Chopped Parsley (Optional): A garnish of fresh or dried parsley adds a pop of color and a fresh finish before serving.
Step-by-Step Guide to Making Slow Cooker Chicken Pot Pie Casserole
Creating this comforting slow cooker chicken pot pie casserole is incredibly simple. Follow these steps for a delicious, hands-off meal that’s sure to become a family favorite:
1. Prepare the Casserole Base
Begin by adding your core ingredients to a 5-6 quart slow cooker. Place the boneless, skinless chicken breasts at the bottom. Around the chicken, evenly distribute the chopped onion, diced russet potatoes, and the bag of frozen mixed vegetables. Ensure all these solid ingredients are spread as much as possible for even cooking.
2. Mix the Creamy Sauce
In a separate medium-sized bowl, combine the sauce ingredients. Whisk together the can of cream of chicken soup, can of cream of celery soup, milk, garlic powder, poultry seasoning, onion powder, and black pepper until thoroughly blended and smooth. This creamy mixture will become the heart of your pot pie filling.
3. Combine and Slow Cook
Gently pour the prepared soup mixture evenly over the chicken and vegetables in the slow cooker. Ensure the liquid covers the ingredients as much as possible to facilitate proper cooking. Cover the slow cooker with its lid. Cook on the LOW setting for approximately 6-8 hours, or on the HIGH setting for about 4 hours. The goal is for the chicken to be cooked through and easily shreddable, and the potatoes to be tender.
4. Shred the Chicken and Stir the Filling
About 30 minutes before you plan to serve, carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Alternatively, you can dice the chicken with a knife. Return the shredded or diced chicken back into the slow cooker and give the entire casserole a good stir to evenly distribute the chicken and ensure all ingredients are well combined with the creamy sauce. This step integrates the chicken fully into the pot pie filling.
5. Add the Biscuit Topping
Take your refrigerated biscuits and cut each one into quarters or sixths, depending on how small you prefer your biscuit pieces. Arrange these biscuit pieces over the top of the hot chicken pot pie mixture in the slow cooker. They don’t need to be perfectly placed, but try to ensure they are in a single layer to cook evenly. Melt one tablespoon of butter and use a pastry brush to lightly coat the tops of all the biscuit pieces. This butter will help them brown beautifully.
6. Finish Cooking and Serve
Cover the slow cooker again and continue to cook for the remaining 30 minutes. Keep an eye on the biscuits during this time; they should become golden brown and cooked through, feeling fluffy and not gummy to the touch. Cooking times for biscuits can vary based on your slow cooker’s heat distribution, so always go by doneness rather than just time. Once the biscuits are perfectly baked, your Slow Cooker Chicken Pot Pie Casserole is ready! Optionally, garnish with a sprinkle of fresh or dried chopped parsley before serving for an extra touch of color and freshness. Serve hot and enjoy this comforting, easy meal!
Explore More Comforting Recipes
If you loved this Slow Cooker Chicken Pot Pie Casserole, you’re in for a treat! We have a treasure trove of comforting recipes perfect for any occasion. From hearty soups to delightful twists on classics, there’s always something new to discover to warm your home and satisfy your cravings. Check out these related recipes:
- Chicken Pot Pie Soup: All the flavors of the pie in a spoon-friendly format.
- Chicken and Biscuits Casserole: Another easy and satisfying chicken and biscuit bake.
- Crock Pot Chicken Pot Pie: Our classic slow cooker version with a traditional crust.
- Crock Pot Chicken Pot Pie Pasta: A unique and exciting pasta take on the beloved dish.
- Puff Pastry Chicken Pot Pie: An elegant twist using flaky puff pastry.
- Chicken Pot Pie Ramen: An unexpected fusion for adventurous eaters.
- Chicken Pot Pie Bubble Up: A fun, bubbly casserole version with crescent rolls.
Slow Cooker Chicken Pot Pie Casserole
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10 minutes
4 hours
4 hours
10 minutes
6
Brandie Skibinski
Ingredients
- 2-3 boneless, skinless chicken breasts (can use chicken thighs)
- ½ onion, chopped
- 4 russet potatoes, peeled and diced
- 16 ounce bag of frozen mixed vegetables (or just peas and carrots)
- 10.5 ounce can cream of chicken soup
- 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 Grands variety)
- 1 Tablespoon butter (can use unsalted or salted)
- freshly chopped parsley (or dried) (optional, for garnish)
Instructions
- To a 5-6 quart slow cooker, add 2-3 boneless, skinless chicken breasts, ½ chopped onion, 4 russet potatoes, peeled and diced, and 16 ounce bag of frozen mixed vegetables.
- In a separate bowl, mix together 10.5 ounce can cream of chicken soup, 10.5 ounce can cream of celery soup, 1 cup milk, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, ½ teaspoon onion powder, and ½ teaspoon black pepper until well combined.
- Pour the soup mixture evenly over the chicken and veggies in the slow cooker.
- Cover and cook on low for about 6-8 hours or on high for 4 hours, or until chicken is tender and potatoes are soft.
- Thirty minutes before serving, remove the chicken and shred with a couple of forks or cut into pieces. Return the chicken to the slow cooker and stir everything to combine.
- Cut the 8 count refrigerated biscuits into quarters or sixths (depending on desired size) and place them over the casserole mixture in the slow cooker.
- Melt 1 Tablespoon butter and brush the tops of the biscuit pieces.
- Cover and cook for the remaining 30 minutes, or until the biscuit pieces are golden brown and cooked through.
NOTE: Cooking times can vary significantly by slow cooker model, so check for doneness rather than strictly adhering to time.
- Optional: Garnish with a little freshly chopped parsley (or dried) before serving. Serve hot and enjoy!
Notes
- For further substitutions, tips, or common questions, please refer to the “Essential Ingredients” and “Frequently Asked Questions” sections above.
Dinner, Main Course
American
Nutrition
Carbohydrates: 64g |
Protein: 19g |
Fat: 18g |
Sodium: 1044mg |
Fiber: 6g |
Sugar: 5g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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