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There are just some nights when all I want is a cozy, comforting dinner that makes everyone happy  without spending all day in the kitchen. And that’s exactly what this Slow Cooker Chicken Pot Pie Casserole does. It’s warm, creamy, packed with tender chicken and veggies, and topped with buttery biscuits that slow cook until fluffy and golden.  This one even my pickiest eaters love!  

This recipe is a total lifesaver for busy days when I need dinner to basically cook itself. I can toss everything in the Crockpot, get on with wrangling the kids, cleaning up the tornado that is our living room, and still have a meal on the table that feels like a warm hug in a bowl. My kids call it “biscuit casserole night” and, honestly, it’s one of the few meals we all agree on, no complaints, just clean plates and requests for seconds. Whether it’s a chilly fall evening or a crazy weeknight when I forgot to plan dinner (again), this one always comes to the rescue.

What Is Slow Cooker Chicken Pot Pie Casserole?

This dish is a cross between chicken pot pie and a hearty casserole, all made in your Crockpot. You start with a base of chicken, potatoes, onions, and veggies. Then pour over a creamy, seasoned soup mixture and let it cook low and slow until everything is tender and flavorful. At the end, biscuit pieces are added on top to create that fluffy, golden topping that makes it feel like a true pot pie. It is almost a cross between chicken pot pie and chicken and dumplings!

Why You’ll Love This Recipe

• Cozy, comforting classic made easy

• Family-friendly (picky eater approved!)

• Great way to use up leftover chicken or veggies

• Hands-off slow cooker dinner

• Feels homemade without the stress

• Budget-friendly and filling

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When to Serve It

• Chilly fall or winter nights

• Busy weeknights when you need a dump-and-go meal

• Sunday suppers with the whole family

• After-school sports nights (just keep it warm!)

• Potlucks and family gatherings

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Ingredients 

Boneless chicken breasts – I usually use three medium ones. You can also sub in thighs or rotisserie chicken if you’ve got leftovers.
Onion – Chopped yellow or white onion adds flavor without overpowering the dish.
Potatoes – Diced and peeled. I use russet, but Yukon gold or red potatoes also work.
Frozen mixed vegetables – One bag does the trick! No chopping, just toss them in.
Cream of chicken soup – The base for the creamy filling.
Cream of celery soup – Adds a nice balance to the chicken flavor.
Milk – Helps thin out the filling just a bit while keeping it creamy.
Garlic powder, poultry seasoning, onion powder, black pepper – The perfect blend to season it up without making it spicy.
Refrigerated biscuits – I love using Grands-style biscuits. They puff up beautifully!
Butter – Melted and brushed over the biscuit topping for a golden, buttery finish.
Parsley (optional) – Adds a little pop of color and freshness.

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How to Make Chicken Pot Pie Casserole in the Slow Cooker

1. Add chicken, chopped onion, diced potatoes, and frozen vegetables to the slow cooker.

2. In a bowl, whisk together cream of chicken soup, cream of celery soup, milk, garlic powder, poultry seasoning, onion powder, and black pepper.

3. Pour the soup mixture over the chicken and vegetables. Stir gently.

4. Cover and cook on low for 6–8 hours or high for 4 hours.

5. About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the slow cooker.

6. Cut each biscuit into quarters and arrange on top of the filling.

7. Brush the biscuit pieces with melted butter.

8. Cover and continue cooking for 30 minutes, or until the biscuits are cooked through and fluffy.

9. Garnish with parsley if desired and serve warm!

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Substitutions

• Chicken – Use chicken thighs, cooked rotisserie chicken, or even canned chicken in a pinch.

• Cream soups – Cream of mushroom works well if you don’t have cream of celery.

• Milk – Sub with half-and-half or a dairy-free milk if needed.

• Potatoes – Use frozen diced potatoes or leftover mashed potatoes if you’re short on time.

• Biscuits – Crescent rolls or puff pastry (cut into pieces) can work too.

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Variations

• Cheesy Chicken Pot Pie – Stir in 1 cup shredded cheddar or mozzarella with the chicken.

• Herb Biscuit Topping – Mix garlic powder, paprika, or Italian herbs into the melted butter.

• Veggie-packed – Add mushrooms, green beans, or diced zucchini to the filling.

• Spicy Twist – Stir in a pinch of cayenne or a few dashes of hot sauce for heat.

• No-biscuit version – Serve the filling over mashed potatoes, toast, or rice.

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Tips & Tricks

• Spray your slow cooker with nonstick spray to make cleanup easier.

• If your biscuits aren’t cooking through, prop the lid open slightly with a spoon to let steam escape.

• For a crispier biscuit top, transfer to a baking dish and broil for a couple of minutes.

• Shred the chicken while warm, it pulls apart much easier.

• Taste before serving and adjust seasoning as needed (especially salt and pepper).

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RECIPE FAQs

Can I prep this ahead of time?
Yes! You can add all the ingredients (except the biscuits) to your slow cooker insert the night before. Cover and refrigerate, then start it in the morning.

Can I freeze this?
The filling freezes well, but I recommend baking fresh biscuits when you reheat it. You can also freeze portions without the biscuit topping.

Do the biscuits get soggy?
They’ll be soft and fluffy, not crispy like an oven-baked crust. You can always finish under the broiler if you want more texture.

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Serving Ideas

• Side salad or roasted green beans

• Cranberry sauce for a little tartness

• Buttery rolls or extra biscuits

• A cozy cup of apple cider or sweet tea

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Storage & Make Ahead Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. The biscuit topping may soften over time, but it’ll still taste amazing. To freeze, store the filling separately from the biscuits.

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Did you make this SLOW COOKER CHICKEN POT PIE CASSEROLE, tell me how you liked it in the comments! For more delicious family friendly recipes you can follow me on PINTEREST, INSTAGRAM OR FACEBOOK 

 

 

Looking for more cozy, slow cooker meals like Chicken Pot Pie Casserole? These hearty, family-friendly recipes are just as comforting and easy to make—perfect for busy weeknights or laid-back weekends!

• Slow Cooker Million Dollar Chicken and Potatoes
  Tender chicken and baby potatoes in a rich, creamy sauce with cheese and buttery cracker topping. Total comfort food made easy.
• Slow Cooker Chicken Cobbler
  Savory chicken and vegetables topped with a fluffy biscuit cobbler crust—all baked up right in your slow cooker.
• Slow Cooker Cheesy Chicken and Rice
  Creamy, cheesy, and loaded with chicken, rice, and corn—this recipe is a simple one-pot winner.
• Slow Cooker Chicken and Noodles
  A true classic! Tender chicken, vegetables, and noodles come together in a savory slow-cooked sauce.
• Slow Cooker Chicken Cordon Bleu
  All the flavor of chicken cordon bleu with none of the fuss—just layer and slow cook for cheesy, comforting goodness.
• Slow Cooker Olive Garden Chicken Pasta
  Creamy, cheesy, and full of flavor, this Olive Garden-inspired pasta dish is packed with tender chicken and cooked entirely in the crockpot. (External recipe)

This Slow Cooker Chicken Pot Pie Casserole is one of those cozy dinners I keep in my back pocket all fall and winter long. It’s warm, hearty, and tastes like you’ve been cooking all day, even though the slow cooker did all the work.

It’s also the kind of meal that makes everyone at the table happy (even my picky eaters), which means it earns a permanent spot in our dinner rotation.

Serve it up with a sprinkle of parsley and maybe a little extra biscuit on the side and enjoy every cozy bite!