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–+ servings

Crockpot Chicken Pot Pie Casserole

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A comforting one-pot meal featuring tender chicken and vegetables wrapped in flaky biscuit dough, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded You can use rotisserie chicken for convenience.
  • 2 cups mixed vegetables (carrots, peas, corn) Feel free to swap out for other vegetables.
  • 1 can cream of chicken soup Low-fat version can be used for a lighter dish.
  • 1 cup chicken broth Reduced-sodium option available.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can refrigerated biscuit dough Cut into quarters before use.

Method
 

Preparation
  1. Combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper in your crockpot. Stir well to combine all the flavors.
Cooking
  1. Select the cooking setting: low for 6-8 hours or high for 3-4 hours.
  2. About 30 minutes before you’re ready to eat, cut the biscuit dough into quarters and place the pieces on top of the mixture in the crockpot.
  3. Cover the pot and continue cooking until the biscuits have risen and are cooked through.
  4. Serve warm and enjoy the comforting goodness of your casserole!

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 3g

Notes

To keep leftovers fresh, store in an airtight container in the refrigerator for up to 3-4 days. It can be frozen for up to two months. Reheat thoroughly to 165°F.
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