Sourdough Chicken Pot Pie with Flaky Homemade Crust

Sourdough Chicken Pot Pie is a cozy dinner made with tender chicken, vegetables, a creamy homemade filling, and a flaky sourdough crust baked on top. It's a comforting way to use cooked chicken and sourdough starter for a family dinner, especially during the cooler months. This version keeps things from scratch with a creamy homemade filling and a long-fermented sourdough crust baked right in a cast iron skillet.

Chicken pot pie is one of those dinners that feels extra cozy, but I wanted this version to still fit the way I like to cook: from scratch, with simple ingredients and plenty of flavor. Instead of using canned soup or store-bought pastry, I make the creamy chicken filling myself and top it with a homemade sourdough crust that ferments for 12 hours.

With my background in nutrition coaching, I tend to look at comfort food through a real-food lens. For me, that means keeping all the classic flavor while making the filling from scratch with ingredients I'd actually use in my own kitchen. There's no need to turn chicken pot pie into a "healthy" version. I'd rather start with good ingredients and make the real thing taste great.

I intentionally use just a top crust here. You still get that flaky, buttery sourdough pastry in every bite, but the pot pie doesn't feel quite as heavy as a double-crust version. Baking everything in a cast iron skillet keeps things simple too, since the filling and finished pot pie stay in the same pan.

This is one of my favorite ways to use sourdough starter outside of bread. It takes a classic family dinner and gives it a little sourdough twist without losing what makes chicken pot pie so comforting in the first place. If you already have cooked chicken in the fridge, the filling comes together pretty quickly too.

If you're looking for more savory ways to cook with sourdough, check out my Sourdough Recipes and my Sourdough Chicken and Dumplings, another cozy dinner that puts your sourdough starter to work.

Ingredients You'll Need

• All-Purpose Flour: This forms the base of the homemade sourdough crust. I like using organic all-purpose flour for a tender, flaky crust.
• Grass-Fed Butter: Butter gives the sourdough crust its rich flavor and flaky texture. It's used in the creamy chicken filling too, so I like using a good-quality grass-fed butter such as Kerrygold.
• Active Sourdough Starter: This gives the crust its sourdough flavor and allows the dough to ferment for 12 hours before baking. I use active starter for this recipe rather than sourdough discard.
• Chicken: Cooked, shredded chicken keeps the filling easy and makes this a great recipe for leftovers. You can use chicken breast, rotisserie chicken, Dutch Oven Shredded Chicken, or leftover Traeger Smoked Whole Chicken.
• Extra Virgin Olive Oil: I use a little olive oil to sauté the vegetables before making the filling. It helps soften them and adds a bit of richness.
• Onion, Carrots, and Celery: This classic combination creates the savory base of the chicken pot pie filling. Chop the vegetables into similar-sized pieces so they cook evenly.
• Garlic: Fresh garlic adds another layer of savory flavor and works especially well with the chicken and herbs.
• Fresh Herbs: Thyme and oregano add fresh, earthy flavor to the creamy filling without overpowering the chicken.
• Sea Salt and Black Pepper: These simple seasonings bring all the flavors together. Taste the filling before adding more salt since your chicken and broth may already be seasoned.
• 1:1 Gluten-Free Flour: I use a small amount to thicken the chicken pot pie filling and give the sauce its creamy consistency. Regular all-purpose flour can be used here too.
• Chicken Broth: Chicken broth forms the base of the creamy sauce and adds plenty of savory flavor. Homemade broth or Chicken Bone Broth works nicely here too.
• Whole Milk: Whole milk makes the filling creamy and rich without making it too heavy. I like using grass-fed whole milk when I can find it.
• Frozen Peas or Mixed Vegetables: Frozen peas are quick and easy, and they add a little sweetness to the filling. You can use a frozen vegetable blend if you want a mix of peas, carrots, corn, or green beans.
• Egg Yolk: The egg yolk is mixed with a little water and brushed over the sourdough crust before baking. This helps create that beautiful golden finish.

See the recipe card for full information on ingredients and quantities.

How To Make Sourdough Chicken Pot Pie

This is an overview with step-by-step photos. Full ingredients and instructions are in the recipe card below. The sourdough crust needs to ferment for 12 hours, so prepare it ahead of time.

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. Preheat the oven to 350°F. Heat a large cast iron skillet over medium heat. Add extra virgin olive oil to the skillet along with the chopped onion, carrots, and celery. Sauté the veggies for 5-7 minutes 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 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, whisk together the egg yolk and 1 tablespoon of water. Gently brush the egg wash over the top of the crust, then place the cast iron skillet in the oven and bake at 350°F for 40-45 minutes, or until the crust is golden brown.

Storage And Reheating

• Refrigerator: Store leftover sourdough chicken pot pie in an airtight container, or cover the cast iron skillet tightly, and refrigerate for up to 3-4 days.
• Freezer: Let the pot pie cool completely, then transfer individual portions to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Place leftovers in an oven-safe dish, cover loosely with foil, and warm at 350°F until heated through. Remove the foil for the last few minutes to help the sourdough crust crisp back up.
• Meal Prep Tip: Make the sourdough crust the night before so it can complete its 12-hour fermentation. You can also cook and shred the chicken ahead of time, which makes assembling the pot pie much quicker the next day.