There’s something magical about breaking into a golden crust and watching creamy chicken and vegetables spill onto your plate. It’s cozy. It’s nostalgic. It feels like home. And when you make it with sourdough? Oh, it’s next level.
This sourdough chicken pot pie isn’t just another comfort food recipe. It’s flaky, buttery, rich, and slightly tangy from the sourdough crust. Think classic chicken pot pie, but upgraded.
Let’s dive in.
Table of Contents
Sourdough Chicken Pot Pie (with Easy discard pie crust)
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
- Calories: 520
- Protein: 22g
- Carbohydrates: 38g
- Fat: 32g
- Fiber: 4g
- Sodium: 680mg
Why You’ll Love This Sourdough Chicken Pot Pie
The Perfect Comfort Food Upgrade
Classic chicken pot pie is already a hug in food form. But adding sourdough? That’s like wrapping that hug in a warm blanket. The subtle tang balances the creamy filling beautifully.
Flaky, Buttery Sourdough Crust
This crust isn’t heavy or dense. It’s tender, layered, and perfectly flaky. The sourdough discard adds flavor depth without overpowering the dish.
Creamy, Hearty Filling Packed with Flavor
Juicy chicken, sweet carrots, bright peas, tender potatoes, all swimming in a rich, creamy sauce. Every bite is comforting and satisfying.
If you enjoy creamy comfort dishes, you’ll also love? Creamy Chicken Corn Chowder. That recipe uses a similar creamy base and delivers the same cozy texture.
What Makes Sourdough Chicken Pot Pie Special?
The Tangy Depth of Sourdough
Sourdough adds complexity. It’s not sour like lemon, it’s subtle. Think of it like background music that makes the whole experience better.
Better Texture and Digestibility
If you’re already baking with sourdough, you know it improves texture. The crust becomes lighter and more tender.
A Zero-Waste Sourdough Discard Recipe
Got extra starter? Don’t toss it. This sourdough chicken pot pie turns discard into something incredible.
If you enjoy baking sourdough beyond bread, you should also try, Honey Wheat Sourdough Dinner Rolls. Those rolls use similar fermentation principles and pair beautifully with sourdough chicken pot pie.
Ingredients You’ll Need
For the Sourdough Pie Crust
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter (cubed)
- ½ cup sourdough discard
- 1 teaspoon salt
- 1–3 tablespoons cold water
For the Chicken Pot Pie Filling
- 2 cups cooked, shredded chicken
- 1 cup diced carrots
- 1 cup peas
- 1 cup diced potatoes
- ½ cup corn
- 4 tablespoons butter
- ⅓ cup flour
- 2 cups chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
Simple ingredients. Big results.
If you love hearty baked dinners with creamy textures and structured tops, you’ll also enjoy, Greek Chicken Orzo Casserole. That casserole delivers similar cozy, oven-baked comfort.
How to Make Easy Sourdough Pie Crust
Mixing the Dough
In a large bowl, combine flour and salt. Cut in cold butter until crumbly. Stir in sourdough discard. Add cold water gradually until dough comes together.
Don’t overmix. Think gentle handling.
Resting and Chilling
Wrap the dough and chill for at least 1 hour. This relaxes the gluten and firms the butter, key to flaky layers.
Rolling and Shaping
Roll out on a floured surface. Place one crust in your pie dish or skillet. Save the second for the top.
If you enjoy baking with sourdough beyond bread, you should absolutely try this, Flaky Sourdough Biscuit. It offers another flaky, tangy option that pairs beautifully with soups and hearty dinners.
How to Make Sourdough Chicken Pot Pie Filling
Cooking the Chicken
Use rotisserie chicken for convenience or cook your own. Shred into bite-sized pieces.
Building the Creamy Sauce
Melt butter in a pan. Stir in flour and cook for 1-2 minutes. Slowly whisk in broth and milk. Let it thicken.
It should coat the back of a spoon.
Adding Vegetables for Color and Texture
Add carrots, potatoes, peas, corn, and chicken. Simmer until tender. Season generously.
The filling should be thick, not watery.
If you already have tender shredded chicken ready, you can easily use leftovers from, Easy Crock Pot Chicken And Gravy, That slow-cooked chicken adds incredible depth and saves prep time.
Assembling the Sourdough Chicken Pot Pie
Layering the Filling
Pour the creamy mixture into the prepared crust.
Sealing with the Flaky Crust
Place the top crust over the filling. Seal edges and cut small slits for steam.
Brush with egg wash for that golden glow.
Baking to Golden Perfection
Bake at 400°F (200°C) for 35-45 minutes. The crust should be deeply golden and crisp.
Let it rest 10-15 minutes before slicing.
Trust me, worth the wait.
Tips for the Best Sourdough Chicken Pot Pie
Avoiding a Soggy Bottom Crust
- Use a preheated baking sheet
- Ensure filling isn’t too thin
- Bake on lower rack
Getting That Golden Brown Finish
- Brush with egg wash
- Sprinkle a pinch of flaky salt
Make-Ahead and Freezing Tips
You can assemble and freeze before baking. Bake straight from frozen, just add extra time.
If you love cozy, creamy chicken dinners like this, you should also try Crockpot Chicken Gnocchi Soup, It delivers that same comforting, creamy texture in soup form.
Variations to Try
Turkey Sourdough Pot Pie
Perfect for Thanksgiving leftovers.
Creamy Mushroom & Chicken Version
Add sautéed mushrooms for earthy richness.
Dairy-Free Option
Use plant-based butter and unsweetened almond milk.
If you want a lighter variation with similar flavors, try Healthy Leftover Turkey Pot Pie Soup, It captures the same cozy essence in a lighter format.
Because sourdough chicken pot pie adapts easily, you can customize it for holidays, weeknights, or leftovers.
Serving Suggestions
Serve warm with:
- Fresh green salad
- Cranberry sauce
- Roasted vegetables
It’s hearty enough to stand alone, but a crisp salad balances the richness.
Storage and Reheating Instructions
Store leftovers in the fridge for up to 4 days.
Reheat in the oven at 350°F for best texture. Microwave works, but crust won’t stay crispy.
FAQs
Can I use active sourdough starter instead of discard in pie crust?
Yes, but it may slightly change texture. Discard works best for balance.
Can I make the discard pie crust ahead of time?
Absolutely. Refrigerate up to 2 days or freeze for 3 months.
Why is my sourdough chicken pot pie filling too runny?
It likely needs more simmering time or additional flour to thicken.
What flour works best for sourdough pie crust?
All-purpose flour provides the ideal balance of tenderness and structure. Bread flour creates a firmer crust but works if that’s what you have.
How do I keep the bottom crust from getting soggy?
Let the filling cool slightly before assembling. Also bake at high heat and avoid overfilling. You can pre-bake the bottom crust for 10 minutes if needed.
This sourdough chicken pot pie is the ultimate comfort dish with a twist. Flaky sourdough crust. Creamy, hearty filling. Golden, bubbling perfection.
If you love baking with sourdough and crave cozy dinners, this recipe belongs in your kitchen.
Once you try it, regular chicken pot pie just won’t compare.
