Crockpot chicken pot pie with sourdough biscuits is a classic comfort food with a sourdough twist and the convenience of a crockpot.Jump to Recipe
This all-time favorite comfort food has a creamy base that is loaded with a variety of vegetables and chicken pieces. The sourdough biscuit topping adds the perfect finishing touch to this meal. My favorite time of year to make traditional chicken pot pie is usually in the fall. I’m not sure why. Maybe with the harvesting of carrots and onions I think about making it more often. But honestly this crockpot chicken pot pie with sourdough biscuits is so easy that I should make it all year round. This is a perfect meal if you have a busy day or week ahead of you.
I’ve been adding this recipe to my weekly meal plans lately and sometimes I’ll make extra just for the freezer to have on hand.
This past year I have been enjoying sourdough recipes and experimenting around with them. I took a sourdough biscuit recipe I found and used it as the topping in this Crockpot Chicken pot pie recipe I was creating, and was pleasantly amazed with the results! It was just as delicious and comforting as I remembered it being when I was growing up.
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Why should you make Crockpot Chicken Pot Pie with Sourdough Biscuits?
- It does not take much time to whip up. You could even pre- make the chicken sauce mixture the day before and finish preparing the next day.
- There are many ways to make Chicken Pot pie. I prefer the crockpot method 9 times out of ten because of the ease and minimal effort needed. The oven works just as well!
- My recipe uses all simple ingredients that you make yourself. There are no questionable ingredients in products like cream of chicken soup or cream of celery soup from the can, going into this dish!
- You can use frozen or fresh veggies, and the vegetables that you use can be varied. I will often use whatever I have on hand.
- It is perfect for busy weeknights since it can cook all day or be made ahead of time and heated in the oven.
I recommend making an extra batch or two of this easy recipe to have on hand in the freezer, ready to pop in the oven. The homemade biscuits can be replaced with grocery store canned biscuit dough, but I have not personally made it that way before and I don’t plan to, lol. (You know I’m all into from-scratch cooking!)
Ingredients for Chicken Pot Pie with Sourdough Biscuits
- diced or shredded chicken
- chicken-stock/broth (you can use your own chicken stock)
- heavy cream or milk
- chopped carrots
- diced onion
- green beans or peas (I used green beans in this recipe)
- Optional-potatoes or sweet potatoes
- black pepper
- garlic powder
- dried or fresh parsley
(A bag of store bought mixed veggies works just as well)
sourdough biscuit topping
- white flour
- wheat flour
- sourdough starter discard
- maple syrup
- baking soda
- baking powder
Note on types of chicken to use-
boneless skinless chicken breasts
All of these options are great choices and work the same in this recipe. You can use leftover chicken from a prior meal in the week, un- cooked or cooked chicken you have in the freezer, or just go out to the store and buy fresh. I always talk about meal planning, and having things ready as much as possible in advance. If you are having a chicken meal earlier in the week, save some leftover chicken pieces on the side for this recipe.
Note: You can replace the wheat flour with all white and vice versa but I personally like the flavor and texture of combining the different flour types. Maple syrup can be replaced with honey or sugar.
Instructions for making Crockpot Chicken Pot Pie with Sourdough Biscuits
Pour chicken broth into a large pot. Add the vegetables and seasonings and allow to simmer for about 10 minutes. Add the cooked chicken. Combine water, milk and flour in a jar, put the lid on and shake well. Add to simmering pot, stirring constantly. Pour into a lightly greased crockpot. Spread evenly and set aside while you make the sourdough biscuit topping.
To make the sourdough biscuit topping, add cold butter and flour to a bowl. Use a pastry cutter to combine. Once you have little pea size clumps, add the sourdough discard, milk, maple syrup, salt, baking soda and baking powder. Mix with hands or a spoon until mixture comes together. You can now either grease or flour a flat surface and roll and cut the dough, but I just took small handfuls, rolled them into a ball and flattened them in my hands. Place the little biscuits on top of the chicken mixture in the crockpot.
Cook on high for 3-4 hours or on low for 6-8 hours. Keep on warm until ready to serve.
I’m positive that this easy crockpot recipe will be come a new favorite of yours!
(Note: there will be some leftover biscuit dough to bake separately on a pan in the oven. Bake at 350 for about 10-15 minutes. Check often for doneness).
Ideas for using leftover biscuits:
- with butter and jam for breakfast
- Sausage and gravy over biscuits
- serve with soup for a delicious meal (much healthier then saltines)
How to store Crockpot Chicken Pot Pie with Sourdough Biscuits
Crockpot chicken pot pie with sourdough biscuits will last several days covered in the refrigerator. You can transfer the leftovers into an airtight container or put your crockpot insert with the lid directly into the refrigerator. (Or cover with a beeswax wrap). This recipe also works well to be baked in a baking pan dish for about an hour. I often talk about meal planning and easy meal prep: this is a great recipe to make ahead of time and refrigerate or freeze. I will also make several of these in aluminum pans, bake for about half an hour, and then freeze for later use. These will last up to 6 months in the feezer. After having a long day working on a project or being gone, pulling out one of these pans is so helpful and alleviates any stress from wondering what you are possibly going to make up for supper. Bake a frozen chicken pot pie for 2 hour or more until the center is hot. Test by either slipping a spoon into the middle or your finger tip.
They also make great gifts for new baby families! Make sure you label and date everything.
Enjoy this hearty homemade chicken pot pie and the satisfaction that you made it yourself and are serving wholesome and nutritious food to your family!
Equipment you may need:
You will definitely need a crockpot (this is my favorite)!
Bowl to mix topping ingredients
Measuring spoons and cups
Knife and cutting board
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Crockpot Chicken Pot Pie with Sourdough Biscuits
- 2-4 cups cooked chicken pieces
- 4 cups chicken stock/broth
- 1 diced onion
- 4-5 diced carrotts
- 1 cup corn
- 1 cup peas or greenbeans
- optional 2 cups diced potato or sweet potato
- 1 teaspoon salt
- dash black pepper
- 1/2 teaspoon dried or fresh parsley
- 1 cup water
- 1/2 cup cream
- 1/2 cup (heaping) flour
- Sourdough Biscuits
- 1/2 cup cold butter cut into thin slices
- 1 cup unbleached white flour
- 1 cup whole wheat flour
- 1 cup sourdough starter discard
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2 tablespoons maple syrup
- 1/2 cup milk
- Pour chicken broth into a large pot
- Add the vegetables and seasonings and allow to simmer for about 10 minutes
- Add the cooked chicken
- Combine water, milk and flour in a jar, put the lid on and shake well
- Add to simmering pot, stirring constantly
- Pour into a lightly greased crockpot
- Spread evenly and set aside while you make the sourdough biscuit topping.
- To make the biscuits:
- Add cold butter and flour to a bowl
- Use a pastry cutter to combine. Once you have little pea sized clumps, add the sourdough discard, milk, maple syrup, salt, baking soda and baking powder
- Mix with hands or spoon until mixture comes together
- You can now either grease or flour a flat surface and roll and cut the dough, but I just took small handfuls, rolled them into a ball and flattened them in my hands
- Place the biscuits on top of the chicken mixture in the crockpot
- Put lid on crockpot and cook on high for 3-4 hours or on low for 6-8. Since the chicken mixture is cooked already and only the biscuit topping needs to bake, don't cook this too long! After several hours you can slant the lid a little bit to allow some of the liquid to escape.