Slow Cooker Chicken Pot Pie Casserole Recipe

Craving that classic, comforting taste of chicken pot pie but short on time? This Slow Cooker Chicken Pot Pie Casserole Recipe delivers all the creamy, savory goodness you desire with minimal effort! It’s the perfect fix-it-and-forget-it meal for busy weeknights, allowing you to come home to a warm, satisfying dish that the whole family will love. Forget spending hours in the kitchen; this slow cooker version streamlines the process, making it easier than ever to enjoy a delicious chicken pot pie casserole.

JUMP TO: show

What is Slow Cooker Chicken Pot Pie Casserole?

Slow Cooker Chicken Pot Pie Casserole is a simplified, deconstructed version of the traditional chicken pot pie. Instead of meticulously crafting a pie crust and layering it with filling, this recipe uses a slow cooker to cook the savory chicken and vegetable filling, creating a delicious casserole base. Then, a topping of your choice – from biscuits to crescent rolls or even pre-made pie crust – is added towards the end of the cooking time to create a golden, flaky crust.

It maintains the same heartwarming flavors of the classic dish but cuts down on prep time and cooking complexity, making it an ideal weeknight dinner solution. This recipe is all about convenience without sacrificing flavor, and it’s easily customizable to suit your personal preferences and dietary needs. So, ditch the fuss and enjoy a comforting, home-cooked meal with this easy and delicious recipe! Give it a try and surprise yourself with how simple and satisfying it is!

Key Ingredients for Slow Cooker Chicken Pot Pie Casserole:

Here’s what you’ll need to create this delightful casserole:

Boneless, Skinless Chicken Breasts: 2 pounds, cut into 1-inch cubes. Using cubed chicken ensures even cooking in the slow cooker.
Frozen Mixed Vegetables: 1 (10-ounce) bag. A classic pot pie staple. Thawing is not necessary.
Canned Cream of Chicken Soup: 2 (10.75-ounce) cans. This forms the creamy base of the casserole. You can substitute with cream of mushroom soup for a different flavor profile.
Chicken Broth: 1 cup. Adds moisture and depth of flavor to the filling.
Diced Onion: 1 medium, chopped. Provides aromatics and flavor.
Diced Celery: 2 stalks, chopped. Adds a subtle crunch and vegetal flavor to the casserole.
Minced Garlic: 2 cloves, minced. Enhances the savory flavor.
Dried Thyme: 1 teaspoon. Contributes a subtle earthy flavor.
Dried Rosemary: ½ teaspoon. Adds a fragrant, woody flavor.
Salt and Pepper: To taste. Season generously to enhance all the flavors.
Milk or Heavy Cream: ½ cup. Adds richness and creaminess to the sauce.
Frozen Biscuit Dough or Crescent Rolls: 1 (12-ounce) package. Or use pre-made pie crust. This will be your topping.
Butter: 2 tablespoons, melted. Optional, for brushing over the topping to add shine and enhance browning.

How to Make Slow Cooker Chicken Pot Pie Casserole:

This Slow Cooker Chicken Pot Pie Casserole is incredibly easy to make, taking only about 15 minutes of prep time and allowing the slow cooker to do the rest. The result is a rich, creamy filling loaded with tender chicken and vegetables, topped with golden-brown, flaky biscuits. It’s the perfect comfort food for a cold evening or a busy weeknight, offering a satisfying and delicious meal with minimal effort.

Step-by-Step Instructions:

Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray to prevent sticking.
Layer the Ingredients: In the slow cooker, combine the cubed chicken, frozen mixed vegetables, diced onion, diced celery, minced garlic, dried thyme, and dried rosemary.
Add Liquids: Pour in the cream of chicken soup and chicken broth over the ingredients in the slow cooker.
Season: Season generously with salt and pepper to taste.
Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
Stir and Thicken: Once the chicken is cooked, stir in the milk or heavy cream. If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the slow cooker and cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
Prepare the Topping: About 30 minutes before serving, preheat your oven to 375°F (190°C). Open the biscuit dough or crescent roll package. If using biscuit dough, cut each biscuit into quarters or smaller pieces. If using crescent rolls, you can leave them as triangles or cut them into smaller pieces as well. If you are using a pre-made pie crust place it on top like a lid.
Add the Topping: Carefully arrange the biscuit dough or crescent roll pieces evenly over the top of the chicken and vegetable mixture in the slow cooker.
Brush with Butter (Optional): Melt the butter and brush it over the top of the biscuits or crescent rolls for a golden-brown finish.
Bake: Carefully transfer the slow cooker insert (if oven-safe; otherwise, transfer the mixture to an oven-safe dish) to the preheated oven and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
Let Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the filling to thicken slightly and prevents burning your mouth.
Enjoy your homemade Slow Cooker Chicken Pot Pie Casserole!

Why You’ll Love This Slow Cooker Chicken Pot Pie Casserole:

This Slow Cooker Chicken Pot Pie Casserole is a true winner because it allows for minimal hands-on time while still delivering maximum comfort and flavor. The slow cooker does all the hard work, infusing the chicken and vegetables with rich, savory flavors that are both hearty and satisfying. Making this dish at home is a huge cost-saver compared to ordering takeout or buying pre-made pot pies. You control the ingredients, ensuring high-quality and healthy components without the inflated price tag.

But the real magic lies in the customizable topping. Whether you opt for flaky biscuits, buttery crescent rolls, or golden pie crust, the topping adds the perfect textural contrast to the creamy filling. The combination of the tender chicken and vegetables with the golden-brown crust is simply irresistible. This recipe is similar to a traditional chicken pot pie but without the fuss of making a pie crust from scratch. If you love the flavors of chicken pot pie but want an easier, more streamlined approach, this slow cooker casserole is the perfect solution. So, gather your ingredients, fire up your slow cooker, and treat yourself to a warm and comforting meal that everyone will love!

What to Serve Slow Cooker Chicken Pot Pie Casserole With:

Side Salad: A fresh green salad with a light vinaigrette complements the richness of the casserole perfectly.
Steamed Green Beans: A simple and healthy side that adds a pop of color and freshness to the meal.
Crusty Bread: For soaking up all that delicious, creamy sauce.
Mashed Potatoes: Enhance the comfort food and make the mean more filling and a fuller meal.
Coleslaw: Offers a crunchy and cool contrast to the warm casserole.

Top Tips for Perfecting Slow Cooker Chicken Pot Pie Casserole:

Use quality ingredients: If possible, use good quality chicken breasts and vegetables for the best flavour.
Don’t overcook the chicken: If you cook the chicken for too long, it can become dry and tough. Check it periodically and reduce the cooking time if needed.
Customize the vegetables: Feel free to add or substitute any vegetables you like. Carrots, potatoes, peas, and corn are all great additions.
Adjust the thickness of the sauce: If you prefer a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
Try different toppings: Experiment with different toppings, such as mashed potatoes, cornbread, or puff pastry, instead of biscuits or crescent rolls.
Ingredient Substitutions: For a dairy-free option, use plant-based milk and cream of chicken soup alternative.
Timing Adjustments: If using frozen chicken, add an extra hour to the cooking time to ensure it’s fully cooked.
Common Mistakes to Avoid: Make sure to grease the slow cooker well to prevent sticking. Also, don’t add the topping too early, or it will become soggy.

5 Facts about Slow Cooker Chicken Pot Pie Casserole:

It’s a Time-Saver: This recipe drastically reduces the active cooking time compared to a traditional pot pie.
Highly Adaptable: You can easily adjust the ingredients to suit your dietary needs and preferences.
Freezer –Friendly: Leftovers freeze well, making it a great option for meal prepping.
Budget-Friendly: It’s a cost-effective way to feed a family with wholesome ingredients.
Kid-Approved: The creamy texture and familiar flavors make it a hit with children.

Storing and Reheating Tips:

Storing: Allow the casserole to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
Reheating: Reheat individual portions in the microwave for 2-3 minutes, or until heated through. For larger portions, reheat in the oven at 350°F (175°C) for 15-20 minutes.
Freezing: To freeze, let the casserole cool completely. Then, transfer to a freezer-safe container or wrap tightly in freezer wrap. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Proper Storage Methods: Ensure containers are airtight to prevent freezer burn or bacterial growth in the refrigerator.
*Reheating for Optimal taste: Baking in the oven allows the biscuit topping to crisp up.

Final Thoughts:

This Slow Cooker Chicken Pot Pie Casserole is an effortless way to enjoy a classic favorite. It’s perfect for busy individuals, families, or anyone looking for a comforting and satisfying meal. With its customizable ingredients and simple preparation, it’s sure to become a staple in your recipe repertoire.

try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest

Slow Cooker Chicken Pot Pie Casserole FAQs:

Can I use rotisserie chicken? Yes, you can substitute the raw chicken breasts with cooked rotisserie chicken. Add the rotisserie chicken in the last hour of cooking to warm it through.
Can I add potatoes? Absolutely! Diced potatoes add a hearty element to the casserole. Add them along with the other vegetables at the beginning of the cooking process.
Can I use a different type of soup? Yes, you can substitute the cream of chicken soup with cream of mushroom, cream of celery, or even a can of cheddar cheese soup for a different flavor profile.
What if I don’t have biscuit dough or crescent rolls? You can use pre-made puff pastry, cornbread, or even mashed potatoes as a topping.
Can I make this on the stovetop? Yes, you can. Sauté the vegetables in a large pot, then add the chicken, soup, and broth. Simmer until the chicken is cooked through, then add the topping and bake in the oven until golden brown.