Crockpot Chicken Pot Pie Casserole
A comforting and hearty dish bringing the flavors of classic pot pie to your dinner with minimal effort, featuring tender chicken, vibrant vegetables, and a creamy base topped with fluffy biscuit dough.
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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Notes
Serve with a garnish of fresh parsley or black pepper. Customize with additional sides like a green salad or crusty bread. Perfect for family gatherings or cozy dinners.