Crockpot Chicken Pot Pie Casserole is a comforting and hearty dish that brings the flavors of a classic pot pie to your dinner table with minimal effort. Imagine coming home after a long day to find a warm, delicious meal waiting for you, all thanks to your trusty slow cooker. This recipe brings together tender chicken, vibrant vegetables, and a creamy base, topped with fluffy biscuit dough, creating a family-friendly meal that everyone will love.
Why We Love This Crockpot Chicken Pot Pie Casserole Recipe
This Crockpot Chicken Pot Pie Casserole is the perfect solution for busy weeknights. Not only does it require minimal preparation, but it also lets your slow cooker do the hard work for you. The combination of chicken, mixed vegetables, and rich soup creates a satisfyingly creamy filling that is reminiscent of traditional pot pie. Plus, the convenience of using a crockpot means you can set it and forget it, making it an ideal choice for those who want a home-cooked meal without spending hours in the kitchen. You’ll discover that this dish is not only easy to make but also provides a warm hug on a plate that the whole family can enjoy.
Ingredients for Crockpot Chicken Pot Pie Casserole
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
How to Make Crockpot Chicken Pot Pie Casserole Directions
To begin your cooking adventure, place the boneless, skinless chicken breasts directly into your crockpot. This is the base of your casserole, so pick good quality chicken for the best flavor and texture. Next, add your frozen mixed vegetables on top. These not only add color but also provide nutritional value to your meal.
Now, pour in the creamy goodness of the cream of chicken soup as well as the chicken broth. These ingredients work together to create a savory, rich sauce that will envelop the chicken and vegetables as they cook. Season with dried thyme, garlic powder, salt, and pepper. The thyme will add an earthy note that pairs beautifully with the richness of the soup. After adding all your ingredients, take a moment to stir them together gently to make sure everything is well combined.
Once your mixture is prepared, cover the crockpot with its lid and set your slow cooker to low for about 6 to 7 hours, or on high for 3 to 4 hours. This slow cooking process allows the flavors to meld wonderfully while ensuring that the chicken turns out tender and easy to shred.
After the cooking time is up, it’s time to check on your masterpiece. Carefully shred the chicken inside the pot using two forks. This simple step transforms your dish into a casserole, allowing the chicken to blend with the creamy sauce and vegetables.
Now for the pièce de résistance—cut the refrigerated biscuit dough into quarters. Don’t worry about being perfect with the cuts; the biscuits will spread and rise as they cook. Scatter the pieces of dough evenly over the filling, covering it completely. This will give you those delightful golden biscuits on top when it’s done cooking. Cover the crockpot again and cook on high for an additional 30 minutes. This step allows the biscuits to bake up fluffy and golden, adding a wonderful texture to your dish.
Once the biscuits are properly cooked and golden brown, you can serve the casserole right from the crockpot. Pro tip: spoon the filling into bowls generously, making sure everyone gets a good portion of the chicken, vegetables, and that irresistible biscuit topping.
How to Serve Crockpot Chicken Pot Pie Casserole
Serving your Crockpot Chicken Pot Pie Casserole is as easy as it gets. Use a ladle to scoop a generous portion into each bowl, ensuring everyone gets a well-rounded serving of filling, chicken, and biscuit. You might want to garnish your casserole with a sprinkle of fresh parsley or a touch of black pepper to enhance its presentation.
Encourage everyone to customize their bowls according to their preferences. You can serve it alongside a simple green salad or some crusty bread to soak up the delicious sauce. This dish is perfect for family gatherings or cozy dinners, and it’s sure to please both young and old alike.
Expert Tips: Crockpot Chicken Pot Pie Casserole
- For a creamier filling, you can substitute the cream of chicken soup with a homemade version. Combine equal parts of heavy cream and chicken broth with some cornstarch for thickening.
- Feel free to experiment with the mixed vegetables. Adding ingredients like diced potatoes or green beans can add diversity and more flavor.
- If you prefer to use fresh vegetables, just keep in mind that they might require a slight adjustment in the cooking time, as they may cook faster than frozen options.
- For added flavor, consider marinating the chicken breasts in your favorite spices before placing them in the crockpot.
- Ensure to cut the biscuit dough evenly for even cooking. Size this dough to about one-inch pieces for the best results.
How to Store Crockpot Chicken Pot Pie Casserole
After enjoying your meal, you may have some leftovers—lucky you! To store your Crockpot Chicken Pot Pie Casserole, allow it to cool to room temperature first. Then transfer any leftover casserole into an airtight container. You can keep it in the refrigerator for 3 to 4 days.
If you want to store it for a more extended period, consider freezing it instead. Make sure to use freezer-safe containers or bags, but keep in mind that the biscuit topping may lose some of its texture when frozen and reheated.
When you’re ready to enjoy your leftovers, thaw them overnight in the refrigerator before reheating. You can warm it back up in the oven or microwave, but make sure it is heated through to ensure food safety.
Variation of Crockpot Chicken Pot Pie Casserole
One of the great things about Crockpot Chicken Pot Pie Casserole is its versatility. You can play around with the ingredients or even try completely new flavor profiles.
- For a Southwestern twist, try adding black beans and corn along with your chicken and use a can of spicy cream of chicken soup.
- If you’re feeling extra adventurous, add a layer of cheese on top of the filling before placing the biscuit dough. Sharp cheddar or pepper jack can bring a whole new level of flavor.
- For a healthy version, consider using shredded rotisserie chicken and cauliflower rice instead of biscuits. This will give you a low-carb option that still feels satisfying.
- You can also consider swapping the chicken for turkey, especially around the holiday season, to give your guests a delightful variation.
FAQ
What is Crockpot Chicken Pot Pie Casserole?
Crockpot Chicken Pot Pie Casserole is a comforting dish that combines chicken, mixed vegetables, and a creamy soup base, topped with fluffy biscuit dough, all cooked slowly in a crockpot.
How long does it take to cook Crockpot Chicken Pot Pie Casserole?
You can cook this dish on low for 6 to 7 hours or on high for 3 to 4 hours, depending on your schedule.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but adjust the cooking time as they may cook faster than frozen ones.
What can I do with leftovers from Crockpot Chicken Pot Pie Casserole?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze in freezer-safe containers for longer storage.
Can I make a vegetarian version of this casserole?
Absolutely! You can substitute the chicken with hearty vegetables like mushrooms and use vegetable broth combined with a plant-based cream soup to create a delicious vegetarian option.
Crockpot Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts Pick good quality chicken for the best flavor.
- 1 cup frozen mixed vegetables (carrots, peas, corn) Adds color and nutritional value.
- 1 can cream of chicken soup Can be substituted with a homemade version for creaminess.
- 1 cup chicken broth Helps to create a savory sauce.
- 1 teaspoon dried thyme Adds an earthy note.
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough Cut into quarters before placing on top.
Instructions
Preparation
- Place the boneless, skinless chicken breasts directly into your crockpot.
- Add the frozen mixed vegetables on top.
- Pour the cream of chicken soup and chicken broth over the chicken and vegetables.
- Season with dried thyme, garlic powder, salt, and pepper, then stir gently to combine.
Cooking
- Cover the crockpot and cook on low for 6 to 7 hours or high for 3 to 4 hours.
- Once cooking time is up, shred the chicken inside the pot using two forks.
- Cut the biscuit dough into quarters and scatter evenly over the filling.
- Cover and cook on high for an additional 30 minutes until biscuits are golden brown.
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