Sourdough Chicken Pot Pie with Flaky Homemade Crust

Sourdough Chicken Pot Pie in a cast iron. One slice is missing.

5 from 3 votes

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.

Prep Time20

Cook Time45

Fermenting Time12

Total Time13 5

Course: dinner, Main Course

Cuisine: American, Comfort Food

Servings:

Calories: 324kcal

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 teaspoon Extra Virgin Olive Oil
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
1 lb Chicken Breasts shredded
½ cup Frozen Peas or Mixed Veggies
1 egg Yolk
1 tablespoon Water

Instructions

For The Sourdough Crust

In a large bowl, combine the flour and salt.
1 cup All-Purpose Flour, ½ tsp Sea Salt
Add in the cold butter and cut it with the flour by using two forks or a bench scraper.
8 tbsp Butter
Add in the sourdough starter, and mix with a spatula until everything is combined and a dough has formed.
½ cup Sourdough Starter
Cover the bowl and allow the dough to ferment at room temperature for 12 hours. If you’re making the chicken pot pie later, place the dough in the refrigerator until you’re 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.
1 Onion, 3 Carrots, 3 Celery Stalks, 1 teaspoon Extra Virgin Olive Oil
Reduce the heat to medium-low, add the minced garlic, oregano, and thyme, and cook for 1 minute.
3 cloves Garlic, ½ tsp Oregano, 3 sprigs Thyme
Next, add the butter and gluten-free flour, and cook for 1-2 minutes, stirring to combine.
2 tbsp Butter, 2 tbsp Gluten-Free Flour
Add the bone broth, milk, salt, and pepper to the skillet. Stir to combine and allow the sauce to thicken slightly.
½ tsp Black Pepper, 1 cup Chicken Broth, ½ cup Milk, ½-1 tsp Sea Salt
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.
1 lb Chicken Breasts, ½ cup Frozen Peas or Mixed Veggies
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.
1 egg Yolk, 1 tablespoon Water
Bake at 350°F for 40-45 minutes, or until the crust is golden brown.

Notes

Expert Tips & Notes

Let the filling cool before adding the crust. If the filling is too hot, it can soften the butter in the sourdough dough before the pot pie reaches the oven. A cooler filling helps the crust stay flaky and bake up golden.
Keep the sourdough dough cold. After the 12-hour fermentation, I keep the dough in the refrigerator until I’m ready to roll it out. If it starts to feel soft or sticky while you’re working with it, pop it back in the fridge for a few minutes.
Don’t skip the vent in the crust. That small cut in the center gives steam somewhere to escape as the filling bubbles underneath the sourdough crust.
Use cooked chicken to save time. Leftover roasted chicken, rotisserie chicken, Dutch Oven Shredded Chicken, or leftover Traeger Smoked Whole Chicken all work well. This makes the actual pot pie assembly much faster.
Give the filling time to thicken. The sauce should be creamy and slightly thick before you add the chicken and vegetables. If it still looks very thin, let it cook for another minute or two so you don’t end up with a runny chicken pot pie.

Nutrition