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Easy Slow Cooker Chicken Pot Pie Casserole with Biscuit Topping

Close-up of a creamy chicken pot topped with golden, flaky biscuits and visible peas and carrots.
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Make this classic comfort food dinner effortlessly using your slow cooker. This recipe delivers creamy chicken and vegetables topped with soft biscuits, perfect for a cozy weeknight meal.

Ingredients

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  • 2 cups cooked chicken (rotisserie works well)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (8 oz) refrigerated biscuit dough

Instructions

  1. Combine the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, milk, thyme, salt, and pepper in the slow cooker insert. Stir until everything is well mixed and creamy.
  2. Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until the mixture is hot and bubbly.
  3. About 30 minutes before serving, arrange the refrigerated biscuit dough pieces evenly over the top of the chicken mixture. Do not overlap them too much.
  4. Cover the slow cooker again and continue cooking until the biscuits are cooked through and puffed up, about 20 to 25 minutes on HIGH.
  5. Carefully remove the lid and serve the chicken pot pie casserole directly from the slow cooker.

Notes

  • For a crispier biscuit topping, you can transfer the filling to an oven-safe dish after step 2, top with biscuits, and bake at 375°F (190°C) for 15-20 minutes until golden brown.
  • If you are interested in structured eating, this recipe can fit into a general meal planning approach, though it is not specifically designed for a keto meal plan delivery service.
  • Using leftover chicken speeds up prep time significantly for this easy chicken casserole dinner.

Nutrition

Find it online: https://delicerecipe.com/easiest-chicken-pot-pie-slow-cooker-casserole/