This Sourdough Chicken Pot Pie is the ultimate comfort food that the whole family will love. The inside is creamy, and filled with chicken, veggies, and warm spice. The chicken pot pie is topped with an easy sourdough pie crust that is buttery, flakey, and totally irresistible.
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Sourdough Chicken Pot Pie is in heavy rotation at our house during the cooler months. I love that it brings together the timeless charm of a classic dish with the modern twist of sourdough.
The tangy crust, the savory filling, and the golden bake – every element of this recipe is crafted to perfection. So, roll up your sleeves, gather your ingredients, and let’s get cooking!
If you are looking for more comfort foods check out my Sourdough Chicken And Dumplings, One Pot Lasagna Soup, or my Dutch Oven Chicken Noodle Soup recipe.
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Why you'll love this recipe
- Easier to digest: For many people, sourdough is easier to digest and the fermentation process removes the majority of the gluten found in flour.
- Utilizes Shortcuts: To make the process easier I use leftover chicken, however, store-bought rotisserie chicken will also work. You don’t need to spend extra time cooking your chicken when you make this recipe.
- Impress Without Stress: Sourdough Chicken Pot Pie is the epitome of easy-going elegance. The rustic charm of the dish embraces imperfections, making it perfect for a cozy family dinner or a casual get-together with friends.
Ingredients
For the sourdough crust
- All-Purpose Flour: Regular organic all-purpose flour or organic bread flour.
- Sea Salt
- Grass-Fed Butter: Unsalted butter
- Sourdough Starter: You will want to use an active starter. If you are new to the world of sourdough bread, fear not – creating your own starter is easier than you might think.
- Egg Yolk: For the egg wash
For the filling
- Chicken breasts: Cooked and shredded. You can use store-bought rotisserie chicken or use my smoked whole chicken.
- Onion
- Carrots
- Celery
- Garlic
- Sea Salt
- Black Pepper
- Fresh Oregano
- Fresh Thyme
- Grass-Fed Butter: Kerrygold Butter is my go-to.
- Gluten-Free Flour: If you don't have issues with gluten, then any flour will work. To keep it gluten-free, something like Bob's Red Mill 1:1 Gluten Free Baking Flour works really well.
- Chicken Broth: You can also use my homemade bone broth or storbought.
- Whole Milk: Use your favorite milk, for the creamiest milk use full-fat milk, preferably grass-fed. Heavy cream or half and half will also work. You can also use full-fat coconut milk if you want to avoid dairy. You will want to avoid using low-fat or fat-free milk as you won't get the creamy and rich texture that makes this dish so wonderful.
- Frozen peas/mixed veggies
See the recipe card for quantities.
Instructions
For this recipe, you'll need to prepare the sourdough pie crust in advance. When you are ready to assemble the chicken pot pie, take the sourdough pie crust out of the fridge.
For the sourdough pie crust
- In a large bowl, combine the flour and salt.
- Add in the cold butter and cut it with the flour by using two forks or a bench scraper.
- Add in the sourdough starter, and mix with a spatula until everything is combined and a dough has formed.
4. Cover the bowl and allow the dough to ferment on the counter for 12 hours. If you are baking the sourdough chicken pot pie later, place the dough in the fridge until you are ready to use it.
For the sourdough chicken pot pie filling
- Heat a large cast iron skillet of medium heat. Add extra virgin olive oil to the skillet along with the chopped onion, carrots, and celery.
- Saute the veggies for 5 -7 min or until soft.
3. Reduce the heat to medium-low, add the minced garlic, oregano, and thyme, and cook for 1 minute.
4. Next, add the butter and gluten-free flour, and cook for 1-2 minutes, stirring to combine.
5. Add the bone broth, milk, salt, and pepper to the skillet. Stir to combine and allow the sauce to thicken slightly.
6. Stir in the shredded cooked chicken and frozen veggies. Gently toss to combine.
Using the back of your spatula, flatten out the mixture into one even layer, and allow the filling to cool.
7. Place your pie crust on a lightly floured surface (use Gluten-Free flour), and roll out your sourdough crust, until it is large enough to cover the top of your chicken pot pie.
8. Once the filling has cooled, gently place the sourdough pie crust over the top of the filling, making sure there is a little bit of overhang. Pinch the edges to sure the pie crust meets the edges of the cast iron skillet.
9. Using a sharp knife, cut a small vent in the center of the chicken pot pie. In a small bowl add the egg yolk and 1 tablespoon water. Whisk to combine. Gently brush the top of the crust with egg wash.
Place the cast iron skillet in the oven and bake 350 for 40-45 minutes or until the top is golden brown.
Helpful Hint: A classic Chicken Pot Pie is typically made with a double pie crust, which means it has both a bottom crust and a top crust. This Sourdough Pot Pie only has a top crust. I prefer it this way, as it's not as heavy, but it still packs in the flavor.
Substitutions and variations
- Diary-Free: If you want to make this sourdough pot pie dairy-free, you can swap out the whole milk for coconut milk or your favorite dairy-free milk.
- No Sourdough, No Problem: If you don't have your own sourdough starter you can still make this sourdough pot pie crust without the sourdough. Just replace the sourdough starter with 6-8 tablespoon of ice water. You also will not need to ferment the dough, you can go ahead and make the pie dough the day of. If you don't want to make a homemade pie crust you can also use store-bought pie crust or puff pastry. Just check the ingredients to ensure it is gluten-free.
- Sourdough Biscuits: If you don't want to roll out your pie crust, you can also make this recipe and top it with sourdough biscuits.
- Mix Up The Herbs And Spices: If you don't have fresh herbs on-hand, you can use dried herbs or even Italian seasoning. You can also add your favorite spices such as a pinch of garlic powder, onion powder, or cayenne pepper for a little kick!
Serving, storage, and reheating
What to serve with chicken pot pie
Here are some side dishes that are perfect to serve alongside your pot pie.
- Crisp Side Salad
- Roasted Brussels Sprouts
- Asparagus Bundles
- Smoked Asparagus
- Roasted or Steamed Green Beans
- Truffle Mashed Potatoes
Storage
If you happen to have leftovers, fear not! Allow the pot pie to come to room temperature, then cover your cast iron skillet tightly with plastic wrap or foil and place it in the fridge. It will keep for 2-3 days.
Reheating chicken pot pie
To reheat the chicken pot pie, remove the cover and place the cast iron skillet in the oven at 325 degrees for about 10 minutes. The crust will regain its crispiness, delivering a second serving that's as delightful as the first.
Top tip
Prep all of your ingredients in advance. Have everything chopped, measured, and ready to go before you start!
FAQ
Yes, you can. Prepare the components in advance and assemble the pot pie when you're ready to bake.
Indeed, you can freeze the unbaked pot pie for later use. Simply wrap it tightly in plastic wrap and foil before freezing. When you're ready to enjoy it, bake it directly from frozen, adding a few extra minutes to the baking time.
No, you will want to use an active sourdough starter for this recipe.
If your pot pie is soupy, you might not have let the sauce thicken enough on the stovetop.
Yes, you can make this recipe in a pie dish or pie plate.
More sourdough recipes
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More comfort food recipes
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Sourdough Chicken Pot Pie
Ingredients
For the sourdough pie crust
- 1 cup All-Purpose Flour
- ½ teaspoon Sea Salt
- 8 tablespoon Butter cold
- ½ cup Sourdough Starter active
For the chicken pot pie filling
- 1 lb Chicken Breasts shredded
- 1 Onion diced
- 3 Carrots diced
- 3 Celery Stalks diced
- 3 cloves Garlic minced
- ½-1 teaspoon Sea Salt adjust to taste
- ½ teaspoon Black Pepper
- ½ teaspoon Oregano fresh or ½ teaspoon dried
- 3 sprigs Thyme or ½ teaspoon dried
- 2 tablespoon Butter grass-fed
- 2 tablespoon Gluten-Free Flour
- 1 cup Chicken Broth
- ½ cup Milk whole milk
- ½ cup Frozen Peas or Mixed Veggies
Instructions
For The Sourdough Crust
- In a large bowl, combine the flour and salt.
- Add in the cold butter and cut it with the flour by using two forks or a bench scraper.
- Add in the sourdough starter, and mix with a spatula until everything is combined and a dough has formed.
- Cover the bowl and allow the dough to ferment on the counter for 12 hours. If you are baking the sourdough chicken pot pie later, place the dough in the fridge until you are ready to use it.
For The Chicken Pot Pie Filling
- Heat a large cast iron skillet of medium heat. Add extra virgin olive oil to the skillet along with the chopped onion, carrots, and celery. Saute the veggies for 5 -7 min or until soft.
- Reduce the heat to medium-low, add the minced garlic, oregano, and thyme, and cook for 1 minute.
- Next, add the butter and gluten-free flour, and cook for 1-2 minutes, stirring to combine.
- Add the bone broth, milk, salt, and pepper to the skillet. Stir to combine and allow the sauce to thicken slightly.
- Stir in the shredded cooked chicken and frozen veggies. Gently toss to combine. Using the back of your spatula, flatten out the mixture into one even layer, and allow the filling to cool.
- Place your pie crust on a lightly floured surface (use Gluten-Free flour), and roll out your sourdough crust, until it is large enough to cover the top of your chicken pot pie.
- Once the filling has cooled, gently place the sourdough pie crust over the top of the filling, making sure there is a little bit of overhang. Pinch the edges to sure the pie crust meets the edges of the cast iron skillet.
- Using a sharp knife, cut a small vent in the center of the chicken pot pie.
- In a small bowl add the egg yolk and 1 tablespoon water. Whisk to combine. Gently brush the top of the crust with egg wash.
- Place the cast iron skillet in the oven and bake 350 for 40-45 minutes or until the top is golden brown.
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