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A close up shot of chicken pot pie casserole.
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Crockpot Chicken Pot Pie Casserole

Crockpot Chicken Pot Pie Casserole cooks up creamy chicken, veggies, and biscuits in one pot for an easy, hearty meal that’s perfect for busy nights.
Course Dinner
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6

Ingredients

  • 3 boneless chicken breasts
  • ½ onion chopped
  • 4 pcs potatoes peeled and diced
  • 16 oz bag of frozen mixed vegetables
  • 1 can cream of chicken soup  10.5 ounce
  • 1 can cream of celery soup 10.5 ounce
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 8 count refrigerated biscuits 
  • 1 tbsp butter
  • Parsley for garnish

Instructions

  • Add the chicken, onion, potatoes, and mixed vegetables to your slow cooker.
  • Whisk together the cream of chicken soup, cream of celery soup, milk, garlic powder, poultry seasoning, onion powder, and pepper until well combined.
  • Pour the mixture evenly over the chicken and vegetables.
  • Cover and cook on low for 6–8 hours or on high for 4 hours.
  • About 30 minutes before serving, remove the chicken, shred it, and return it to the slow cooker. Stir to combine.
  • Cut the biscuits into small pieces and sprinkle them evenly over the top of the chicken mixture.
  • Melt the butter and brush it over the biscuit pieces.
  • Cover and cook for the remaining 30 minutes, or until the biscuits are cooked through.
  • Garnish with parsley, if desired.