Crockpot Chicken Pot Pie Casserole
A warm, comforting casserole combining tender chicken, mixed vegetables, and a creamy sauce topped with fluffy biscuit dough, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts Use fresh or frozen chicken.
- 1 cup frozen mixed vegetables (carrots, peas, corn) Convenient and retains nutrients.
- 1 can cream of chicken soup Forms the base of the casserole.
- 1 cup chicken broth Adds moisture and flavor.
- 1 teaspoon dried thyme Enhances flavor.
- 1 teaspoon garlic powder Adds aroma and taste.
- Salt and pepper to taste Adjust seasoning as needed.
- 1 can refrigerated biscuit dough Topped on the casserole.
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the crockpot.
- Add the frozen mixed vegetables.
- Pour in the cream of chicken soup and the chicken broth.
- Sprinkle in the thyme and garlic powder, and season with salt and pepper.
- Stir all ingredients together to coat the chicken and vegetables.
Cooking
- Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours.
- Check that the chicken is cooked through and tender.
- Remove the chicken, shred it using two forks, and return to the crockpot.
Biscuit Topping
- Cut the biscuit dough into quarters and place evenly on top of the chicken mixture.
- Cover and cook on high for an additional 30 minutes until biscuits are golden brown.
Serving
- Serve the casserole in bowls with chicken, vegetables, and biscuit topping.
- Garnish with fresh herbs if desired.
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Notes
For best results, use fresh ingredients. Store leftovers in an airtight container for up to 3 days. Ideal to freeze for 2-3 months.