Get ready to indulge in a warm and comforting classic with a twist! Our Chicken Pot Pie Casserole made in a slow cooker is the ultimate solution for busy weeknights when you crave something hearty yet effortless. Imagine tender shredded chicken mingling with vibrant vegetables, all enveloped in a creamy sauce and topped with fluffy biscuit dough—it's the kind of dish that wraps you in a cozy hug! Whether you're feeding a family or looking for a delightful meal prep option, this recipe will have everyone coming back for seconds. Ready to discover how to create this mouthwatering masterpiece? Let’s dive in!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp thyme
- 1 tsp garlic powder
- 1 package refrigerated biscuit dough
Instructions
- Begin by preparing your ingredients. If you haven't already, cook and shred the chicken. You can use rotisserie chicken for convenience or boil and shred chicken breasts.
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, thyme, and garlic powder. Stir until all ingredients are well mixed.
- Lightly spray the inside of your slow cooker with cooking spray to prevent sticking. Pour the chicken and vegetable mixture into the slow cooker, spreading it evenly across the bottom.
- Open the package of refrigerated biscuit dough. Instead of placing the biscuits whole, tear each biscuit into quarters. This will allow them to cook evenly and create a more rustic topping.
- Evenly distribute the torn biscuit pieces over the chicken and vegetable mixture in the slow cooker. Make sure to cover the entire surface for a complete crust.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking process allows the flavors to meld together and the biscuit topping to rise and become golden.
- After 6 hours, check the casserole. The biscuit topping should be cooked through and golden brown. If you prefer a crispier topping, you can transfer the mixture to a baking dish and place it under the broiler for a few minutes, watching closely to prevent burning.
- Once ready, turn off the slow cooker and let the casserole sit for a few minutes before serving. This will help it to set slightly and make serving easier.
- Serve the Chicken Pot Pie Casserole warm, garnished with fresh herbs if desired. Enjoy your delicious and comforting meal!
Tips
- Use Rotisserie Chicken: For a quick and easy option, use store-bought rotisserie chicken. It saves time and adds great flavor to your casserole.
- Customize Your Veggies: Feel free to swap out the frozen mixed vegetables for your favorites, such as peas, carrots, or corn, to make the dish your own.
- Season to Taste: Adjust the seasonings according to your preference. A dash of paprika or a sprinkle of pepper can add an extra layer of flavor.
- Don’t Rush the Cooking Time: Slow cooking is key for this recipe. Allow the full 6 hours for the best flavor and texture. If you're in a hurry, cooking on high for about 3 hours is an option, but the flavors won’t meld as beautifully.
- Crispier Biscuit Topping: For a golden, crispy biscuit topping, consider transferring the casserole to a baking dish after slow cooking and broiling it for a few minutes. Just keep a close eye to prevent burning!
- Garnish for Presentation: Enhance the dish's appeal by garnishing with fresh herbs like parsley or thyme right before serving. It adds a pop of color and freshness!
- Leftovers: This casserole reheats wonderfully! Store leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the microwave or oven until warmed through.Enjoy your cooking adventure with this delightful Chicken Pot Pie Casserole!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 20g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 65mg
