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Crockpot Chicken Pot Pie Casserole

A comforting and easy Crockpot Chicken Pot Pie Casserole that brings classic flavors with minimal effort, perfect for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use leftover rotisserie chicken for quick prep.
  • 1 cup frozen mixed vegetables Feel free to add other vegetables like peas or corn for extra flavor.
  • 1 can cream of chicken soup You can use a different creamy soup, such as cream of celery or cream of mushroom.
  • 1 cup chicken broth Ensure it's gluten-free if needed.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme Adjust according to taste.
  • Salt and pepper to taste
  • 1 package refrigerated biscuit dough

Method
 

Preparation
  1. In a slow cooker, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Stir to mix well.
  2. Tear the biscuit dough into pieces and place on top of the mixture in the slow cooker.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 4 hours, until the biscuits are cooked through.
  2. Serve warm and enjoy your cozy casserole!

Notes

Garnish with fresh herbs like parsley for added color and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.