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an over head shot of a sourdough chicken pot pie
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Rustic Sourdough Chicken Pot Pie

Warm and comforting, this sourdough chicken pot pie is filled with tender veggies and chicken, then topped with a sourdough pie crust for a family favorite!
Course Main Course
Cuisine American
Keyword Chicken Pot Pie, Comfort Food, Easy Sourdough Recipe, Pie Crust, Sourdough, Sourdough Chicken Pot Pie, Sourdough Pie Crust, Sourdough Recipes
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people
Calories 462.25kcal
Author Mary Rose

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 (cooked) If using raw chicken, saute in separate pan until cooked through.
  • 1 1/2 cups chicken broth
  • 1/4 cup half and half or heavy cream
  • 1/4 cup flour

Instructions

For Pie Crust (makes 2 crusts)

  • 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.
  • Divide into 2 pieces and form the dough into a ball shapes. Wrap in plastic wrap and place in the fridge.
  • 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.
  • NOTE: You can freeze the extra pie crust or leave in the 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.
  • Add in the cooked chicken and stir. If you are starting with raw chicken, saute in a separate pan until cooked through before adding to the mixture.
  • 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.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days.
Freeze in freezer safe container for up to 3 months.
Pie crust dough can be frozen in a freezer safe bag for 3-4 months.

Nutrition

Serving: 1serving | Calories: 462.25kcal | Carbohydrates: 56.5g | Protein: 25g | Fat: 17.56g | Saturated Fat: 3.44g | Polyunsaturated Fat: 1.25g | Monounsaturated Fat: 11.88g | Cholesterol: 71.25mg | Sodium: 551.25mg | Potassium: 955mg | Fiber: 3.75g | Sugar: 3.25g | Vitamin A: 175IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 1.9mg