Sourdough chicken pot pie
This easy sourdough chicken pot pie has a creamy chicken filling and a buttery, melt-in-your-mouth sourdough crust. The crust is made with sourdough discard, so you can make the recipe the same day.
If there is one thing about cooking with sourdough we don’t like is that you have to throw away a large portion of your starter every time you feed it. That’s why we love sharing recipes like this sourdough chicken pot pie. We’ve incorporated sourdough discard into the crust, which helps prevent food waste while also adding a mild tangy flavor to the topping.
Why you will love this recipe
- Sourdough chicken pot pie is super easy to make!
- Recipes with sourdough pie crust are a great way to use up left over sourdough discard.
- Kids love the savory, creamy chicken filling.
- This dish is so versatile! You can use any vegetables or herbs you have on hand.
- This dish embodies the essence of comfort food!
Ingredient notes
Sourdough discard: To make the dough, you will need sourdough discard. This is the portion that is typically thrown away after feeding your starter, so it doesn’t need to be active! If you don’t have a starter, be sure to check out our tutorial on how to make sourdough starter from scratch.
Chicken: I prefer using chicken breasts, but any part of the chicken is fine. This recipe also works with rotisserie chicken!
Vegetables: Sourdough chicken pot pie is a great way to use leftover vegetables! In this recipe, we’ve used peas, carrots, onions, and celery, but you can substitute with any vegetables you have on hand. Frozen vegetables work well too; just add them directly to the filling without thawing first.
Chicken stock: You need milk and chicken stock to make the filling. You can make the stock yourself, but I always use store-bought. Vegetable stock is also a great option for this recipe.
How to make sourdough chicken pot pie
Step 1:
Always start with the sourdough pie crust. You can do this a day ahead and keep it in the fridge until you’re ready to finish the dish. Next, you make the chicken filling.
Step 2:
Cover your sourdough chicken pot pie with the pie crust, making sure to trim the excess dough for a proper fit.
Step 3:
After covering the filling with the dough, you want to give it an egg wash and bake it in the oven for 60-75 minutes.
Step 4:
Remove the sourdough chicken pot pie from the oven and let it cool for 20 minutes before serving.
Our tips for this recipe
- If you love your vegetables to have a bite, don’t cut them too small! However, you can if you’re cooking for children.
- Make sure the ingredients for your dough are as cold as possible. This will provide the best texture.
- Take your time. The longer you allow the vegetables to cook, the better the flavor of your sourdough chicken pot pie will be.
- Add two tablespoons of ice water to the dough or place it in the fridge for 10 minutes if it becomes too soft.
Frequently asked questions
You can do it if you want, but the bottom often becomes soggy from the moisture in the filling.
Absolutely!
Sure! Replace the butter with vegan butter and use unsweetened oat milk instead of regular milk.
Storage
You can store your sourdough chicken pot pie in the refrigerator for three to four days. It’s important to cover it with plastic wrap and allow it to cool completely before placing it in the fridge.
As I mentioned earlier, this recipe is also suitable for freezing, making it perfect for meal prep! If you bake the dish in a freezer-safe glass baking dish with a lid, you can simply place the lid on after it cools and put it in the freezer.
To reheat the sourdough chicken pot pie, let it thaw in the fridge overnight, and place it in a preheated oven for about 45 minutes until warm. You can also warm it up in a microwave.
More savory sourdough recipes
Sourdough chicken pot pie
Equipment
- 1 9-inch oven dish
Ingredients
For the sourdough crust
- 3/4 cup sourdough starter
- 1/2 teaspoon salt
- 2 sticks butter (220 grams) cold
For the chicken filling
- 1 1/2 cup chicken stock
- 2 cups milk
- 1 lb chicken breast
- 1 cup peas (130 grams)
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 2 large carrots diced
- 3 celery sticks cut into small rings
- 3 sprigs thyme
- 1/4 cup sourdough discard
- 1 egg for the egg wash
Instructions
How to make the sourdough pie crust
- Mix the flour and salt in a large bowl until combined.
- Use cold fingers or a pastry cutter and cut the cold butter into the flour.
- Add the sourdough discard and mix until just combined. It is important that you don't overwork the dough!
- Wrap the pie crust in plastic wrap and let it rest in the fridge while you prepare the pie filling.
How to make the chicken pot pie filling
- Start by poaching the chicken. Bring the stock to a boil and turn down the heat as soon as it starts to boil.
- Add the chicken and let it simmer for about 15 minutes until the chicken is cooked trough.
- Remove the chicken from the stock and let it cool before shredding it to small pieces.
- Heat up the oil in a heavy bottomed pot and saute the onions until they become translucent.
- Add the vegetables and herbs and let them cook until the carrots start to soften.
- Stir in the discard and let the flour cook for 2 minutes.
- Pour in the milk and stock a little bit at a time. Make sure everything is absorbed before adding more!
- Keep stirring until the filling has the right thickness, add the chicken and season with salt and pepper.
Assembling the sourdough chicken pot pie
- Preheat your oven to 390F (200 C).
- Roll out your dough. It should be about 1/4-inch thick.
- Transfer the chicken filling to your oven dish and carefully place the dough on top of the filling.
- Brush the top with the egg and place it in the center of the oven.
- Bake your sourdough chicken pot pie for about 30 minutes and let the pie cool for 20 minutes before serving.
Delicious! I love anything pot pie! Can you freeze this as well?
Hi Lainey! YES! If you prepare it in a freezer safe container, you can store your sourdough chicken pot pie as soon as it has cooled completely for about three months.
I was inclined to love it as soon as I saw “use sourdough discard” then I read how easy this is going to be to make. You bet I printed!
We love to hear how it turned out!
I have been debating if I should try sour dough. Loving that there are so many amazing recipes using the discard like this one! YUM. You are inspiring me!