Crockpot Chicken Pot Pie Casserole

Crockpot chicken pot pie casserole is the ultimate comfort meal with hardly any effort. It’s creamy, hearty, and filled with tender chicken, veggies, and fluffy biscuits on top.

The slow cooker does most of the work, leaving you with a cozy dinner that tastes homemade. It’s the kind of dish that makes everyone feel warm and satisfied at the end of the day.

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Why You’ll Love This Recipe

• Comfort food classic: Creamy, hearty, and full of homestyle flavor.
• Easy slow cooker meal: Hands-off cooking makes dinner stress-free.
• Family favorite: Perfect cozy meal everyone will love.
• Simple ingredients: Uses pantry staples for easy prep.

Crockpot Chicken Pot Pie Casserole Ingredients

• Boneless chicken breasts
• Onion, chopped
• Potatoes, peeled and diced
• Frozen mixed vegetables
• Cream of chicken soup
• Cream of celery soup
• Milk
• Garlic powder
• Poultry seasoning
• Onion powder
• Black pepper
• Refrigerated biscuits
• Butter
• Parsley for garnish

How To Make Crockpot Chicken Pot Pie Casserole

This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.

Add the chicken, onion, potatoes, and frozen mixed vegetables to the slow cooker. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, milk, garlic powder, poultry seasoning, onion powder, and pepper until smooth.

Pour the mixture evenly over the chicken and vegetables. Cover and cook on low for 6–8 hours or on high for about 4 hours.

About 30 minutes before serving, remove the chicken from the slow cooker, shred it, and return it to the mixture. Stir well to combine.

Cut the biscuits into small bite-sized pieces and scatter them evenly over the top of the chicken filling.

Melt the butter and brush it over the biscuit pieces. Cover and continue cooking for the remaining 30 minutes, or until the biscuits are golden and cooked through.

Garnish with chopped parsley before serving.

Crockpot Chicken Pot Pie Casserole FAQs

Can I use frozen chicken in this recipe?

It’s best to use thawed chicken for even cooking. If using frozen, increase the cook time slightly and ensure the chicken reaches 165°F internally.

Can I cook this on high the whole time?
Yes, you can cook it on high for about 4 hours. Cooking on low for 6–8 hours will give a more tender result.

Can I make this ahead of time?
Yes! You can prepare everything up to the point of adding biscuits. Store the filling in the fridge for up to 24 hours, then add biscuits and cook when ready to serve.

How do I keep the biscuits from getting soggy?
Brush them with melted butter and avoid stirring after adding.

Can I freeze this recipe?
The filling freezes well, but biscuits don’t. Freeze just the chicken mixture, thaw overnight, and top with fresh biscuits before baking or slow cooking.

What can I serve with chicken pot pie casserole?
It’s a full meal on its own, but pairs nicely with a fresh salad or green beans for extra veggies.

Helpful Tips

• Any boneless cut of chicken will work in this recipe.
• You can vary up the veggies to your liking.
• For even more flavor, add garlic salt and paprika to the melted butter mixture.

Storage Directions

• Leftovers can be stored in an airtight container in the fridge for three to four days.
• When enjoying leftovers, the biscuits may soften slightly. Reheat the casserole in the oven or air fryer to help crisp them back up.

Substitutions

• Using rotisserie chicken or canned chicken is a good option to save time.
• Crescent roll dough or puff pastry are a good substitution for the biscuits.

Variations

• Add bacon or mushrooms.
• To make the sauce extra rich, stir in some heavy cream or sour cream.
• We used cream of chicken soup but cream of mushroom would be tasty as well.