Crock Pot Chicken Pot Pie Casserole
Slow Cooker Chicken Pot Pie Casserole is a creamy, hearty dish thats topped with golden biscuits. So comforting and good even for picky eaters!A CLASSIC RECIPE TURNED CASSEROLEYou know I love my slow cooker recipes. You know I love simple recipes and I enjoy a good casserole, or two. So, it should come to no surprise that Im sharing this new favorite of mine, Crock Pot Chicken Pot Pie Casserole. Its a classic, cozy comfort food recipe. Creamy, hearty, and packed with tender chunks of chicken and vegetables. Everything you love about a chicken pot pie, but its a set-it-and-forget-it meal made all in the crock pot! Definitely picky eater approved (at least in my picky eater house ha!)FREQUENTLY ASKED QUESTIONS:What to serve with Crock Pot Chicken Pot Pie Casserole? Even though its a whole meal in itself and you do not NEED any sides with it, this casserole goes great with a variety of sides. I think I would serve it with more vegetables, like steamed broccoli, or a bag of the frozen veggies that you just pop in the microwave for a quick idea. Or even just a simple side salad (maybe grab one of those pre-made bagged ones at the store to keep this easy! What other crust topping can I use? If you dont have biscuit dough, you can try puff pastry or crescent roll dough instead. Please note: I have not tested this recipe with those options so I cant give you a lot of guidance on timing or anything. Youd have to kind of experiment with the time it would take to cook it. Can I just use rotisserie chicken? You can use rotisserie chicken or canned chicken to save time when making this casserole. You obviously wouldnt need to cook it as long. Perhaps just 4-6 hours on low (maybe less depending on how hot your particular slow cooker runs.) What else can I add to this casserole? You can add any veggies you enjoy. You can also add some sauted mushrooms or chopped cooked bacon to the casserole. If you want to make this casserole a little on the rich side, you can stir in a splash of heavy cream or a dollop of sour cream. Can I make this ahead of time? Yes! You can prepare the filling up to a day in advance and store it in the fridge. When ready, place it in the slow cooker and follow the cooking directions. Add biscuits during the last 30 minutes as usual. I dont have a slow cooker, can I make this in the oven? Sure! Preheat oven to 375F. Combine all filling ingredients in a 913 baking dish, stir, and cover with foil. Bake for 4550 minutes, until potatoes are tender. Remove foil, add biscuit pieces on top, brush with butter, and bake uncovered for another 1215 minutes, or until biscuits are golden and cooked through. How do I store leftovers? Transfer any leftover casserole to an airtight container and pop the dish in the refrigerator for up to 3-4 days. You may find that the biscuit layer on top may soften over time. When ready to reheat, you can reheat any leftovers uncovered in an Air Fryer or oven to help get everything crispy again. Can I freeze Crock Pot Chicken Pot Pie Casserole? Yes, you can freeze this chicken pot pie casserole in a freezer safe container for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)boneless chicken breasts you can use chicken thighs if desired. You can also use any other cut of boneless chicken you have.onion dont like onion? Just leave it out.russet potatoes I peeled these but you dont have to. You can certainly leave the skins on just scrub your potatoes good under water first.bag frozen mixed vegetables or you can just use a bag of frozen peas and carrots. Any other frozen veggies can be used if needed or just leave them out if you dont like veggies at all.cream of chicken soup you can use your favorite cream of chicken soup or use some Homemade Cream of Chicken Soup if you have it on hand. If. you have any sensitivities to salt, I would definitely suggest low or no sodium options here. cream of celery soup if you dont like the cream of celery soup, you can use more cream of chicken soup or whatever cream of something soup that you enjoy instead. As I stated above, if you are sensitive at all to salt, definitely use low or no sodium options here. milkgarlic powder, poultry seasoning, onion powder, black pepper you can play around with the seasoning and use flavors you prefer. refrigerated biscuits I like to use the Grands variety but you can use whatever brand you have on hand.butter you can use unsalted butter or salted butter. If you really want to jazz it up, you can add some garlic salt to the butter.HOW TO MAKE CROCK POT CHICKEN POT PIE CASSEROLE:To a 5-6 quart slow cooker add the chicken, onion, potatoes and mixed vegetables. In a separate bowl, mix together the cream of chicken soup, cream of celery soup, milk, garlic powder, poultry seasoning, onion powder and pepper.Pour the soup mixture evenly over the chicken and veggies. Cover and cook on low for about 6-8 or high for 4 hours. Thirty minutes before serving, remove the chicken and shred with a couple of forks or cut it up into pieces and then add it back into the slow cooker and stir.Cut the biscuits into quarters or into sixths (depending how small youd like them) and place them over top of the mixture in the slow cooker. Melt the butter and brush the tops of the biscuits. Cover and cook the remaining 30 minutes or until the biscuit pieces are cooked through and not gummy. Optional: garnish with a little parsley before serving. Then serve!CRAVING MORE RECIPES?Chicken Pot Pie SoupChicken and Biscuits CasseroleCrock Pot Chicken Pot PieCrock Pot Chicken Pot Pie PastaPuff Pastry Chicken Pot PieChicken Pot Pie RamenChicken Pot Pie Bubble Up PrintCrock Pot Chicken Pot Pie CasseroleA slow cooker casserole that has all the flavors and textures you know and love from a classic chicken pot pie.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 10 minutes minutesServings 6Calories 481kcalAuthor Brandie SkibinskiIngredients2-3 boneless, skinless chicken breasts (can use chicken thighs) onion, chopped4 russet potatoes, peeled and diced16 ounce bag of frozen mixed vegetables (or just peas and carrots)10.5 ounce can cream of chicken soup10.5 ounce can cream of celery soup1 cup milk1 teaspoon garlic powder1 teaspoon poultry seasoning teaspoon onion powder teaspoon black pepper8 count refrigerated biscuits (I like to use the Grands variety)1 Tablespoon butter (can use unsalted or salted)freshly chopped parsley (or dried) (optional, for garnish)InstructionsTo a 5-6 quart slow cooker add 2-3 boneless, skinless chicken breasts, onion, chopped, 4 russet potatoes, peeled and diced and 16 ounce bag of frozen mixed vegetables. In a separate bowl, mix together 10.5 ounce can cream of chicken soup, 10.5 ounce can cream of celery soup, 1 cup milk, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, teaspoon onion powder, and teaspoon black pepper. Pour the soup mixture evenly over the chicken and veggies. Cover and cook on low for about 6-8 or high for 4 hours.Thirty minutes before serving, remove the chicken and shred with a couple of forks or cut it up into pieces and then add it back into the slow cooker and stir. Cut 8 count refrigerated biscuits into quarters or into sixths (depending how small youd like them) and place them over top of the mixture in the slow cooker. Melt 1 Tablespoon butter and brush the tops of the biscuits.Cover and cook the remaining 30 minutes or until the biscuit pieces are cooked through and not gummy. NOTE: This can vary based on your type of slow cooker. It could take longer so please go by doneness, not just time. Optional: garnish with a little freshly chopped parsley (or dried) before serving. Then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 481kcal | Carbohydrates: 64g | Protein: 19g | Fat: 18g | Sodium: 1044mg | Fiber: 6g | Sugar: 5g
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