Sourdough Chicken Pot Pie is a twist on the classic comfort food. With its flaky sourdough crust and creamy chicken filling, this cozy dish transforms weeknight dinners into something the whole family will love.
If you are sick of the same old boring chicken dinners, I've got you covered! We’ve all been there—staring at the fridge, wondering how to make leftover chicken breasts exciting.
Well, get ready to impress without the stress because Sourdough Chicken Pot Pie is here to save your dinner game! Trust me, this one is on heavy rotation at our house during the cooler months.
With its creamy, savory filling and golden sourdough crust, this dish effortlessly walks the line between weeknight simple and dinner-party chic.
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 as 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.
- Wholesome ingredients: Packed with fresh veggies, tender chicken, and a from-scratch crust. You can feel good about serving this to your family.
Ingredients
- All-Purpose Flour: Regular organic all-purpose flour or organic bread flour.
- Grass-Fed Butter: I like using unsalted butter so I can control the salt in my recipe. If you have salted that's just fine. Taste and adjust the seasonings of the filling before you bake.
- 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.
- Chicken Breasts: You can use leftover cooked chicken and just shred it. You can use store-bought rotisserie chicken or my smoked whole chicken.
- Onion: I prefer to use a medium or large yellow onion for this recipe. It's less sharp and adds a touch of sweetness.
- Carrots: Look for organic carrots, and please don't buy the baby carrots in the plastic bag. I like to peel mine, but you certainly don't have to.
- Celery: This is a signature ingredient in any pot pie! It adds texture and a subtle earthy flavor.
- Garlic: For best results use fresh garlic. If you don't have any on hand, you can use a little bit of dried garlic.
- Sea Salt & Black Pepper: Use your favorite pink sea salt or kosher salt.
- Fresh Herbs: Oregano and thyme are my favorites, but you could use rosemary or sage as well. Any or all of those would be nice in this dish.
- Gluten-Free Flour: If you don't have issues with gluten, then any flour will work. If you are gluten sensitive, use a gluten-free flour like Bob's Red Mill 1:1 Gluten Free Baking Flour as the flour in the filling will not be fermented like the crust.
- 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.
- Frozen Peas or Frozen Mixed Veggies: If you don't have frozen peas on hand, you can use the frozen veggie mix of frozen peas, green beans, corn, and carrots.
- Egg Yolk: You'll need this for the egg wash.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Diary-Free: If you want to make this 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 a pie crust without the sourdough. Just replace the sourdough starter with 6-8 tablespoons of ice water or use my Gluten-Free Pie Crust recipe. 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 they are gluten-free.
- 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!
How To Make Sourdough Chicken Pot Pie
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Quick Note
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 premade crust out of the fridge.
Step 1. 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 has combined and the dough has formed. Cover the bowl and allow the dough to ferment on the counter for 12 hours, then transfer it to the fridge until you are ready to use it.
Step 2. 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.
Step 3. Reduce the heat to medium-low, add the minced garlic, oregano, and thyme, and cook for 1 minute. Add the butter and gluten-free flour, and cook for 1-2 minutes, stirring to combine.
Step 4. Next, add the bone broth, milk, salt, and pepper to the skillet. Stir to combine and allow the sauce to thicken slightly.
Step 5. 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.
Step 6. 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 cast iron skillet.
Step 7. 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 make sure the pie crust meets the edges of the cast iron skillet.
Step 8. 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.
Nadia's Expert Tips And Notes
- 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. My version only has a top crust. I prefer it this way, as it's not as heavy, but it still packs in the flavor.
- Make sure you prep all of your ingredients in advance. Have everything chopped, measured, and ready to go before you start! Trust me, having everything prepped and ready will make a huge difference!
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What To Serve With Sourdough Chicken Pot Pie
- Toppings: Sprinkle the pie with fresh parsley or sage for some extra brightness!
- Salads: Pair with a side salad like mixed greens or a classic Caesar salad.
- Vegetables: Serve alongside roasted maple roasted Brussels sprouts, smoked asparagus, or steamed green beans for an extra serving of veggies.
- Starches: You can complement with creamy truffle mashed potatoes or buttered corn on the cob for a classic, hearty pairing.
Storage And Reheating
- 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: To reheat 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.
Recipe FAQs
Yes, you can. Prepare the components in advance and assemble the pot pie when you're ready to bake.
You sure can! Feel free to freeze the unbaked pot pie for later use. All you need to do is 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.
More Related Sourdough 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.
Notes
- 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.
- 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. My version only has a top crust. I prefer it this way, as it's not as heavy, but it still packs in the flavor.
- Make sure you prep all of your ingredients in advance. Have everything chopped, measured, and ready to go before you start! Trust me, having everything prepped and ready will make a huge difference!
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