This hearty Crockpot Chicken Pot Pie Casserole is a warm and comforting dish filled with tender chicken, vegetables, and a creamy sauce all topped with fluffy biscuits. Perfect for busy days!
Making this in the slow cooker means you can set it and forget it. I love the smell that fills my kitchen while it cooks—it’s like a big hug in a bowl! 🥰
Honestly, serving this casserole is a breeze. Just scoop it out and watch the smiles. Plus, it’s so comforting; it makes any day feel a little brighter!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they stay tender. If you need a substitute, you can use thighs for a richer flavor or even shredded rotisserie chicken to save time.
Mixed Vegetables: I love using peas, carrots, corn, and green beans! You can swap them for frozen or fresh veggies, like broccoli or bell peppers, based on your preference or what you have on hand.
Cream of Chicken Soup: This adds creaminess to the dish. If you’d like a healthier alternative, a homemade béchamel sauce or a can of cream of mushroom soup work well, too.
Refrigerated Biscuit Dough: The biscuits give that comforting topping! For a whole grain option, try whole wheat biscuits. You can also use crescent roll dough for a flakier texture.
How Can I Ensure the Chicken Is Super Tender?
Proper cooking time is key to tender chicken in this casserole. Cooking it low and slow allows the flavors to meld and the chicken to soften beautifully. Stick to these steps:
- Place the chicken at the bottom of the crockpot, ensuring it’s covered by the broth and soup mixture.
- Cook on low for 6-7 hours or high for 3-4 hours, but avoid opening the lid too often to maintain heat.
- Shred the chicken 30 minutes before serving to give it time to soak up flavors.
Trust me, following these tips will leave you with perfectly shredded, tender chicken every time!
How to Make Crockpot Chicken Pot Pie Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 cups mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
For the Biscuit Topping:
- 1 can (8 oz) refrigerated biscuit dough
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Crockpot Chicken Pot Pie Casserole takes about 15 minutes to prepare and then cooks for 3-7 hours depending on your settings (low or high). Just set it, forget it, and enjoy the comforting smell that fills your kitchen!
Step-by-Step Instructions:
1. Setting Up the Base:
Start by placing the boneless chicken breasts at the bottom of your crockpot. This will be the base for your casserole.
2. Adding the Veggies:
Now, add the mixed vegetables right on top of the chicken. This will add flavor and texture to your dish.
3. Mixing the Sauce:
In a separate bowl, combine the cream of chicken soup, chicken broth, onion powder, garlic powder, dried thyme, and a pinch of salt and pepper. Mix everything together until it’s well blended.
4. Pouring the Sauce:
Pour the soup mixture evenly over the chicken and vegetables in the crockpot. This will create a delicious sauce for your casserole.
5. Cooking Time!
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. You want the chicken to be cooked through and tender, so it’ll shred easily later on.
6. Shredding the Chicken:
About 30 minutes before you’re ready to eat, carefully remove the chicken from the crockpot. Use two forks to shred the chicken into bite-sized pieces. Put the shredded chicken back into the crockpot and give it a good stir to mix everything together.
7. Topping with Biscuits:
Open the can of biscuit dough and cut each biscuit in half. Arrange the biscuit halves over the top of the chicken mixture in the crockpot to make it nice and cozy.
8. Final Cooking:
Cover the crockpot and cook on high for an additional 30 minutes. This will allow the biscuits to become golden brown and delicious!
9. Garnishing and Serving:
Before serving, sprinkle some fresh chopped parsley on top to add a nice pop of color. Enjoy your comforting and hearty Crockpot Chicken Pot Pie Casserole!
Can I Use Frozen Chicken in This Recipe?
Absolutely! You can use frozen boneless, skinless chicken breasts, but be sure to extend the cooking time by an hour or so. Normally, the chicken will need to cook for about 8 hours on low or 4-5 hours on high to ensure it’s cooked through. Also, avoid thawing the chicken in the microwave, as it can start cooking unevenly.
What Can I Substitute for Cream of Chicken Soup?
If you don’t have cream of chicken soup, you can substitute it with a homemade mixture of 1 cup of milk, 1 tablespoon of flour, and 1/2 teaspoon of chicken bouillon. Whisk them together in a saucepan over medium heat until thickened. Another option is using cream of mushroom soup or even a dairy-free alternative if you’re looking for a lighter version.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, do it gently on the stove or in the microwave, adding a splash of chicken broth if the mixture appears dry. You can also freeze the casserole in a freezer-safe container for up to 2 months.
Can I Add Different Vegetables to This Casserole?
Yes, feel free to mix and match the vegetables! You can use fresh or frozen vegetables like broccoli, bell peppers, or even potatoes. Just ensure that the total amount remains around 2 cups for the best texture and flavor balance in the casserole.
