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.
8
servings10
minutes6
hoursChicken 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 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.
Chicken Pot Pie Casserole at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 15, led by boneless skinless chicken breasts, celery stalks, onion, Russet potato
Tips for Chicken Pot Pie Casserole
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.
Chicken Pot Pie Casserole FAQ
How long does Chicken Pot Pie Casserole take?
Chicken Pot Pie Casserole takes 6 hours of cooking after 10 minutes of prep.
How many people does Chicken Pot Pie Casserole serve?
This recipe makes 8 servings.
What do I need to make Chicken Pot Pie Casserole?
15 ingredients, led by boneless skinless chicken breasts, celery stalks, onion, Russet potato. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
