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Crockpot Chicken Pot Pie Casserole

An easy and comforting meal that combines classic chicken pot pie flavors with the convenience of a slow cooker, perfect for busy families.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use leftover rotisserie chicken for extra flavor.
  • 1 cup frozen mixed vegetables You can also use fresh vegetables but cook them a bit beforehand.
  • 1 can cream of chicken soup For a healthier option, consider using a homemade version.
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme Feel free to experiment with different herbs.
  • Salt and pepper to taste
  • 1 package refrigerated biscuit dough For a healthier version, use whole wheat dough.

Method
 

Preparation
  1. In a crockpot, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir well to combine.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. About 30 minutes before serving, cut the biscuit dough into pieces and place on top of the chicken mixture in the crockpot.
  3. Cover and let cook until the biscuits are cooked through.
Serving
  1. Serve warm straight from the crockpot, paired with a simple salad or bread on the side.

Notes

If storing leftovers, let the casserole cool completely and store in an airtight container in the refrigerator for up to 3-4 days. Can also freeze for 2-3 months. Reheat in microwave or oven until heated through.