Rustic Sourdough Chicken Pot Pie | Easy and Homemade
Tender chicken, potatoes, onions, and seasoning with a creamy broth is topped with a sourdough pie crust for a warm and comforting meal! This Sourdough Chicken Pot Pie is the perfect dish for the cold evenings of fall and winter.
Cooler weather calls for hearty dishes. Luckily, these comforting meals are easy to pull together and perfect for busy weeknights! In my opinion, chicken pot pie is the ultimate comfort food and is always a family favorite!
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If you are brand new to sourdough, you will need to make a sourdough starter Once you make your own sourdough starter, you can make so many delicious sourdough recipes!
Sourdough starters are easy to make with just flour and water! You can maintain a sourdough starter for a lifetime, as well!
If you prefer to top the pot pie with Sourdough Biscuits, I have a recipe here
What is a Sourdough Starter?
A sourdough starter is wild yeast that is capture by allowing flour and water to ferment on your counter. The yeast is in the air, on the flour, and the utensil you use.
During this fermentation process, carbon dioxide builds up and lactic acid bacteria.
The combination of the yeast, gases, and bacteria rise the dough naturally without the need of commercial yeast.
This recipe can be made with sourdough discard or active sourdough starter.
What is Active Sourdough Starter?
Active starter is starter that has been fed recently and is bubbly with a pleasant smell.
What is Sourdough Discard?
Sourdough starter discard is starter that has not been fed recently. It may have a liquid on top and an acetone odor.
This recipe is a great way to use up discard and make a delicious meal at the same time!
Ingredients for making this creamy chicken pot pie
- Potatoes
- Onions
- Garlic
- Your choice of veggies (can be frozen or fresh) – Peas or green beans would be delicious!
- Cream or Half and Half – May also use heavy cream if you have that on hand.
- Chicken Broth
- Chicken (can be leftover chicken) – I made a whole chicken in the instant pot. A rotisserie chicken would be great, as well.
- Flour (to thicken the filling)
- Sourdough starter (can be active or discard)
- Olive oil
- Salt
- Pepper
Full ingredient amounts can be found in the recipe card below
This is a top crust pie, however the sourdough pie crust recipe makes enough dough for 2 crusts so you can make a double crust pie if you prefer.
You make want to par bake the bottom crust prior to make the pie.
This homemade pie crust recipe is perfect for savory pies and sweet pies alike!
How to make the best Sourdough Chicken Pot Pie Recipe
To make the Sourdough Pie Crust
In a Food Processor, add the flour and salt. Pulse to combine.
Add the olive oil and sourdough starter.
Mix until a ball of dough forms.
Shape the dough into a ball and wrap in plastic wrap.
Place in fridge until ready to make the chicken pot pie for at least 4 hours or up to a week.
Note: You can also use a store-bought pie crust
To make the filling
Preheat a 10 inch Cast Iron Skillet to low-medium heat.
Cube potatoes evenly in 1 inch sized cubes and chop the onion.
Add 1 tablespoon of olive oil or butter to the preheated pan and add the potatoes and onions.
Saute for until the potatoes start to soften, 5-10 minutes.
Prepare veggies. I used some fresh brussel sprouts from our fall garden. Peas would be a delicious addition.
Add veggies and garlic to pan and stir well.
Now it’s time to add the chicken to the veggie filling. I like to pull the meat from the bones and give it a little chop to make the chicken bite sized.
I like to add salt as I go and taste to adjust.
Pour in the broth, half and half, and top with the flour. This makes a creamy filling!
Stir well and allow to simmer until the mixture starts to thicken. Add pepper and stir.
Preparing the Pie Crust
Preheat the oven to 375 degrees F.
Take the sourdough crust from the fridge and place on a lightly floured surface.
Roll out to a 12 inch circle.
Lay over the pot pie filling and trim the edges.
You can crimp the edges if you wish.
Make a few slits in the top of the pie crust to vent. Brush with an egg wash (optional).
Bake in preheated oven for 25-30 minutes or until the crust is golden brown.
Storage
Store left overs in an airtight container in the fridge for 3-4 days.
Freeze in a freezer safe container for up to 3 months.
Pie crust dough can be frozen in a freezer safe bag for 3-4 months.
Rustic Sourdough Chicken Pot Pie
Equipment
- 1 10 inch cast iron skillet
- 1 Food Processor
Ingredients
For the Pie Crust
- 1 cup Flour
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/2 cup sourdough starter
For the Filling
- 2 cups cubed potatoes
- 1 medium onion, chopped
- 2 cloves garlic
- 1 cup fresh or frozen veggie of your choice
- 2 tsp salt
- 1 tsp black pepper
- 2 cups chopped chicken
- 1 1/2 cups chicken broth
- 1/4 cup half and half or heavy cream
- 1/4 cup flour
Instructions
For Pie Crust
- Add flour to a food processor. Pour in the olive oil and pulse until combined.
- Add the sourdough starter and mix until a dough comes together.
- Form the dough into a ball and wrap in plastic wrap.
- Allow dough to ferment in the fridge for at least 4 hours or up to 24 hours. This crust can also be kept in fridge for up to a week before using.
For the Filling
- Preheat oven to 375 degrees F.
- Preheat a cast iron skillet over low-medium heat.
- Chop the potatoes and onions.
- Add 1 tablespoon of olive oil or butter to the preheated pan.
- Add the potatoes and onions. Add salt.
- Saute until potatoes start to soften, stirring often.
- Add frozen or fresh veggie of your choice and the garlic. Stir well.
- Pour broth and cream or half and half over the mixture.
- Add the flour. Stir in and let mixture simmer until it thickens.
- Add pepper and stir well. Check for salt and add as needed.
- Roll out the pie crust and place over the mixture. Trim the edges.
- Make several slits in the crust for venting.
- Brush with egg wash (optional).
- Bake in preheated oven for 25-30 minutes or until golden brown.
