Sourdough Chicken Pot Pie

5 from 3 votes

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.

Prep Time20

Cook Time45

Fermenting Time12

Total Time13 5

Course: dinner, Main Course

Cuisine: American, Comfort Food

Servings:

Calories: 317kcal

Author: Nadia

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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