# Chicken Pot Pie Casserole

Chicken breasts, potato, celery and cream of chicken soup cook into a thick stew, then frozen vegetables and biscuits finish the dish. It tastes like pot pie with no crust to roll.

 

 

 

 [Print](#wpzoom-recipe-card-chicken-pot-pie-casserole) 

## Chicken Pot Pie Casserole

Recipe by Iren Pavlenko

 

- 
- 
- 
- 
- 

0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

6

hours 

Chicken breasts, potato, celery and cream of chicken soup cook into a thick stew, then frozen vegetables and biscuits finish the dish. It tastes like pot pie with no crust to roll.

### Ingredients

- 1 1/2 lb boneless skinless chicken breasts
- 2 celery stalks, diced
- 1 onion, diced
- 1 Russet potato, cut into 1-inch cubes
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 cup chicken stock
- 1 tablespoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon sage
- 1/8 teaspoon black pepper
- 3 cups frozen mixed vegetables
- 8 prepared biscuits, baked

### Directions

- Put the chicken, celery, onion and potato in the slow cooker.
- Whisk the cream of chicken soup with the stock, parsley, garlic powder, onion powder, thyme, rosemary, sage and pepper. Pour it over the chicken.
- Cover and cook on LOW for 6 or more hours or on HIGH for 3 to 4 hours. The chicken should reach 165°F.
- Move the chicken to a board and shred it with two forks.
- Stir the shredded chicken and the frozen vegetables into the sauce. Cover and cook for about 1 hour more, until the vegetables are hot.
- Bake the biscuits while the vegetables cook, following the package directions. If you cut them into pieces, bake them at 425°F for 11 to 12 minutes.
- Stir the filling with a [silicone spatula](/go/amazon/?p=B0F6N349VN) and scrape the sides so nothing sticks.
- Split the biscuits into bowls and ladle the filling over them.

 

### Notes

 

Use frozen peas and carrots if you do not have a mix. Serve the biscuits on the side to keep them crisp. The filling keeps 3 days in the fridge and freezes for 2 months.

 

  

## Why this chicken pot pie casserole skips the crust

 

The potato thickens the stew as it cooks, so you do not need flour. Shredding the chicken and adding frozen vegetables late keeps the peas and carrots from turning gray and soft.

 

Baked biscuits on top give you the pot pie feel with none of the rolling.

 

## Biscuits and swaps

 

Serve biscuits on the side or split in the bowl. Refrigerated biscuits work fine. Use cream of celery soup for a change. Do not add the biscuits to the pot. They soak up sauce and fall apart.

 

## Storage and a mistake

 

Store the filling apart from the biscuits so they stay crisp. Reheat the filling on the stove, adding a splash of broth if it thickens.

 

The common mistake is adding the frozen vegetables too early. They overcook and the filling loses color.

 

## Thickness check

 

The sauce should coat a spoon before you add the vegetables. If it looks thin, leave the lid off for the last 20 minutes. The potato adds body as it cooks. Serve in wide bowls so the biscuit can sit beside the filling.