Save A comforting, creamy chicken casserole with tender vegetables, topped with fluffy biscuits and cooked to perfection in the slow cooker.
This slow cooker chicken pot pie bake has become a favorite in my family for its ease and delicious flavor.
Ingredients
- Poultry: 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
- Vegetables: 2 cups (280 g) frozen mixed vegetables (peas, carrots, corn, green beans), 1 medium yellow onion, diced, 2 cloves garlic, minced, 2 medium russet potatoes, peeled and diced
- Sauce: 1 can (10.5 oz/300 g) cream of chicken soup, 1 cup (240 ml) low sodium chicken broth, 1/2 cup (120 ml) heavy cream, 1/2 tsp dried thyme, 1/2 tsp dried parsley, 1/2 tsp black pepper, 1/2 tsp salt (adjust to taste)
- Biscuit Topping: 1 can (16 oz/450 g) refrigerated biscuit dough (8 biscuits), 2 tbsp unsalted butter, melted
Instructions
- Step 1:
- Lightly grease the inside of your slow cooker with nonstick spray or a little butter.
- Step 2:
- Add the chicken pieces, frozen mixed vegetables, diced onion, garlic, and potatoes to the slow cooker.
- Step 3:
- In a bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, thyme, parsley, pepper, and salt until smooth.
- Step 4:
- Pour the sauce mixture over the chicken and vegetables, stirring gently to combine.
- Step 5:
- Cover and cook on LOW for 4 hours, or until the chicken is cooked through and vegetables are tender.
- Step 6:
- About 30 minutes before serving, open the biscuit can. Cut each biscuit in half for smaller portions if desired. Arrange the biscuits in a single layer on top of the chicken mixture in the slow cooker.
- Step 7:
- Brush the tops of the biscuits with melted butter.
- Step 8:
- Re cover and cook on HIGH for 30 to 40 minutes, until the biscuits are golden and cooked through (check with a toothpick).
- Step 9:
- Serve hot, spooning chicken and vegetables with a biscuit on each serving.
Save Preparing this dish always brings my family together around the table to enjoy a hearty meal.
Required Tools
5 6 quart slow cooker, mixing bowls, whisk, pastry brush, knife and cutting board
Allergen Information
Contains Wheat (biscuits, soup), Milk (cream, butter, soup), Egg (biscuits), and Chicken. Check ingredient labels, especially for soup and biscuits, for potential allergens.
Nutritional Information
Calories 430, Total Fat 18 g, Carbohydrates 41 g, Protein 27 g per serving
Save This recipe is perfect for an easy comforting family dinner that can be prepped in minutes and cooked unattended.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into chunks are ideal for even cooking and tender results.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh peas, carrots, corn, and green beans can be used but may require slight adjustments in cooking time.
- → How do I ensure the biscuit topping cooks evenly?
Arrange biscuits in a single layer and brush with melted butter before baking to promote golden, even browning.
- → Is it possible to make this gluten-free?
Use gluten-free biscuit dough and a gluten-free creamy base to adapt this dish for gluten sensitivity.
- → Can this be prepared ahead of time?
Ingredients can be prepped in advance, but bake the biscuit topping just before serving for best texture.