The Best Sourdough Chicken Pot Pie Recipe
This sourdough chicken pot pie is the perfect comfort food dish combining sourdough crust with the best chicken pot pie recipe!
Savory pies are so underrated and such a great way to feed a big family on a budget. They’re hearty, delicious, filling, and can be very nutritious when you use quality ingredients.
Sourdough chicken pot pie is a staple in my meal rotation for our family of 7. I always start by roasting a whole chicken, using the meat and the drippings, and making broth from the carcass. You just can’t beat chicken dishes made with homemade chicken broth!
I’d highly recommend starting by roasting a whole chicken, but if you don’t have time – cuts of chicken or leftover chicken will do!
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Why You’ll Love This Recipe
- This classic recipe is a great way to use extra sourdough starter or leftover chicken. Plus my sourdough pie crust recipe adds some extra flavor and tang that you just won’t get in a regular pie crust recipe.
- Sometimes you just need to mix it up with your starter rather than baking yet another loaf of sourdough bread!
- Homemade pie crust really makes a difference compared to store-bought pie crust and this one is so easy to make, plus it uses an entire cup of sourdough discard.
Spend the day with me in my homestead kitchen as we prepare this sourdough chicken pot pie and talk about homemaking!
What You’ll Need
ROASTED CHICKEN INGREDIENTS
- 1/4 cup olive oil
- 2T poultry seasoning
POT PIE INGREDIENTS
- 4 stalks celery
- 3 carrots
- 1 large onion
- 10 oz peas
- 3 cups cooked chicken (meat from a whole chicken)
- 2 teaspoon salt = 12 grams
- 1/2 teaspoon black pepper = 3 grams
- 1 teaspoon garlic powder = 3 grams
- 1 teaspoon onion powder = 3 grams
- 1 teaspoon Italian seasoning = 2 grams
- 1/4 cup all-purpose flour = 30 grams
- 1 cup chicken broth
- 1 cup cream
- 1 sourdough pie crust
TOOLS
- large pot or dutch oven
- rolling pin
- 9″ pie plate or cast iron skillet
Step-By-Step Instructions
ROAST THE CHICKEN
- Rinse a thawed, whole chicken and pat it dry.
- In a medium bowl, mix 1/4 cup olive oil and 2T poultry seasoning (you can make your own = 2 t salt, 1/2 t black pepper, 1 t onion powder, 1 t garlic powder, and 2 t Italian seasoning).
- Pour this mixture between the skin and the meat on the breast and thigh sides of the chicken, then run the rest on the outside.
- Place the breast side up in a roasting pan or dutch oven and roast in the oven at 400F for 20 minutes per pound or until the internal temperature is 165F.
- Allow the chicken to cool, then remove all the meat from the carcass and rough chop it into 1″ pieces.
PREPARE THE PIE FILLING
- Use the dutch oven you used to roast the chicken with the drippings still in it to make the pie filling.
- Over medium heat add carrots, celery, onion, and peas to the drippings from roasting the chicken. Simmer for 10 minutes, stirring occasionally.
- Add salt, pepper, garlic powder, onion powder, Italian seasoning, and flour. Stir and continue simmering on medium heat for a minute or two.
- Slowly pour the chicken broth and cream into the dutch oven and raise the heat to medium-high heat. add the cooked chicken back in, once the pot pie filling starts to bubble, remove from heat.
ASSEMBLE THE CHICKEN POT PIE AND BAKE
- Preheat the oven to 425F.
- Roll out the bottom crust layer of the homemade crust and place it in a greased and floured pie dish.
- Add the filling and place the top layer of sourdough pie crust over the filling. Trim, then seal/crimp the edges of the crusts and poke holes in the top with a fork or make a few cuts with a knife before baking.
- Bake the pot pie for 20 minutes uncovered, then cover with foil and bake for another 15 minutes or until the crust is golden brown.
- Allow the pot pie to cool for about 10-15 minutes before serving.
Tips for making homemade chicken pot pie
- Start by roasting a whole chicken rather than using pre-cooked chicken, this will really add a lot of flavor.
- Use cold butter when making the pie crust.
- Use a food processor to make the pie crust, it’s much quicker this way.
Storage
This chicken pot pie is delicious leftover the next day and will keep in the fridge in an airtight container or covered with plastic wrap for up to 5 days.
The Best Sourdough Chicken Pot Pie Recipe
This sourdough chicken pot pie is the perfect comfort food dish combining sourdough crust with the best chicken pot pie recipe!
Ingredients
Equipment
Method
Roast the Chicken
- Rinse a thawed, whole chicken and pat it dry.
- In a medium bowl, mix 1/4 cup olive oil and 2 tablespoons poultry seasoning*.
- Pour this mixture between the skin and the meat on the breast and thigh sides of the chicken, then run the rest on the outside.
- Place the breast side up in a roasting pan or dutch oven and roast in the oven at 400°F for 20 minutes per pound or until the internal temperature is 165F.
- Allow the chicken to cool, then remove all the meat from the carcass and rough chop it into 1" pieces.
Prepare Filling
- Use the dutch oven you used to roast the chicken with the drippings still in it to make the pie filling.
- Over medium heat add carrots, celery, onion, and peas to the drippings from roasting the chicken. Simmer for 10 minutes, stirring occasionally.
- Add salt, pepper, garlic powder, onion powder, Italian seasoning, and flour. Stir and continue simmering on medium heat for a minute or two.
- Slowly pour the chicken broth and cream into the dutch oven and raise the heat to medium-high heat. add the cooked chicken back in, once the pot pie filling starts to bubble, remove from heat.
Assemble and Bake
- Preheat the oven to 425°F.
- Roll out the bottom crust layer of the sourdough pie crust and place it in a greased and floured pie dish.
- Add the filling and place the top layer of sourdough pie crust over the filling. Trim, then seal/crimp the edges of the crusts and poke holes in the top with a fork or make a few cuts with a knife before baking.
- Bake the pot pie for 20 minutes uncovered, then cover with foil and bake for another 15 minutes or until the crust is golden brown.
- Allow the pot pie to cool for about 10-15 minutes before serving.
Nutrition
Notes
This chicken pot pie is delicious leftover the next day and will keep in the fridge in an airtight container or covered with plastic wrap for up to 5 days.
*Make your own poultry seasoning: 2 teaspoons salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 2 teaspoons Italian seasoning.
Tried this recipe?
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