Sourdough Chicken Pot Pie (with Easy discard pie crust)
A cozy, homemade sourdough chicken pot pie featuring a flaky, buttery sourdough crust and a creamy chicken and vegetable filling. Perfect comfort food made even better with sourdough discard.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Rolling Pin
- Large skillet or saucepan
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
For the Sourdough Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter cubed
- ½ cup sourdough discard
- 2-4 tablespoons cold water
For the Filling
- 2 cups cooked shredded chicken
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- ½ cup corn
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large bowl, combine flour and salt for the crust. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in sourdough discard and add cold water gradually until the dough comes together. Form into a disk, wrap, and refrigerate for at least 1 hour.
- Preheat oven to 400°F (200°C).
- Roll out half of the chilled dough and place into a 9-inch pie dish.
- In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
- Slowly add chicken broth while whisking continuously. Stir in milk and cook until thickened.
- Add chicken, carrots, potatoes, peas, corn, salt, and pepper. Simmer until vegetables are tender and filling is thick.
- Pour filling into prepared crust. Roll out remaining dough and place over the top. Seal edges and cut small slits in the top crust.
- Bake for 40-45 minutes until crust is golden brown and filling is bubbling.
- Remove from oven and let rest 10-15 minutes before slicing.
Notes
Nutritional Information (Approximate per serving)
- Calories: 520
- Protein: 22g
- Carbohydrates: 38g
- Fat: 32g
- Fiber: 4g
- Sodium: 680mg
