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.

You can make this chicken pot pie with mostly pantry ingredients. Use a rotisserie chicken from the store to save on time!

Step 1: 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.

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.

Step 3: Add the minced garlic, oregano, and thyme, and cook for 1 minute. Next, add the butter and gluten-free flour, and stir to combine.

Step 4: 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. Toss to combine. 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, and roll out your sourdough crust, until it is large enough to cover the top of your chicken pot pie.

Step 7: Place the sourdough pie crust over the top of the filling. Using a sharp knife, cut a small vent in the center of the chicken pot pie.

Step 7: 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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