Chicken Pot Pie with Sourdough Pie Crust

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This chicken pot pie with a sourdough pie crust is one of our go to comfort meal. It is packed with nutrient dense ingredients and is topped with a long fermented sourdough pie crust. The whole recipe is warm and inviting – perfect for the cool days of winter. 

This is my husbands favorite comfort food meal and it is becoming one of our favorites, too! We love the combination of the vegetables, tender potatoes, chicken (and gravy) with the flaky, buttery pie crust. We use the same sourdough pie crust we use on our peach galette dessert. This sourdough pie crust is great in either sweet or savory recipes.

While it is a little more hands on than our favorite smoked chicken breast recipe, it is a labor of love we are able to eat off of for multiple days in a row. Plus we get the benefit of a few days of chicken broth over the next few days.

We always have one meal a week that has a little extra time and effort poured into it. When I pull it out of the oven, it is one of those meals that feels like I am ‘nailing it’ with keeping our families bellies filled and bodies fueled.

It makes me feel like I am tending to my stewarding ‘gift’ of making food for our family. I feel more like the Godly woman I desire to be like as described in Proverbs 31 and I am so happy to be able to share our favorite sourdough recipes with you on my blog!

Kitchen Equipment 

We cook this chicken pot pie in a cast iron skillet, therefore this is essential for this particular recipe. Other important pieces of equipment include a stock pot (if preparing chicken), a large bowl, knife, a rolling pin and cutting board. 

Ingredients for Chicken Pot Pie (With a sourdough crust)

There are a few main ingredients for chicken pot pie – a sourdough pie crust, a homemade gravy and the filling. For a full list of ingredients, please visit the recipe card located at the bottom of this page.

Sourdough Pie Crust: Nothing is better than a sourdough pie crust in our books! The slight tangy flavor paired with the butter makes so many flaky, flavorful layers. We love how the sourdough pie crust can be prepared in advance to make this recipe come together even easier. Sourdough discard is the best!

Homemade Gravy: We love how this gravy comes together. The mixture is started by adding cornstarch to the pan and pouring over milk and chicken broth. This creates a delicious flavor combination – especially if you are using homemade chicken broth.

Filling: This nutrient dense filling is made with a combination of potatoes, vegetables, herbs and chicken. The combination is hearty – providing lots of nutrients with staying power.

How to make chicken pot pie with a sourdough crust

Step 1: Sauté the potatoes, onions and garlic until translucent.

Step 2: Add corn starch to the potatoes and onions.

Step 3: Add the vegetables and chicken.

Step 4: Add the broth and milk (make gravy).

Step 5: Top with a sourdough pie crust.

Step 6: Bake and enjoy!

How to store chicken pot pie

Chicken pot pie leftovers should be stored in an airtight container in the refrigerator immediately. Leftovers can store for up to three days. If the crust becomes soft, reheat leftovers in the oven.

We have not tried putting this recipe within the freezer, though we do not see why it would not work. The sourdough pie crust may soften as it sits- however it will get crispy if you reheat it in the oven.

Chicken Pot Pie (With a Sourdough Pie Crust)

Hailey

This chicken pot pie with a sourdough pie crust is one of our go to comfort meal. It is packed with nutrient dense ingredients and a long fermented sourdough pie crust. The whole recipe is warm and inviting – perfect for the cool days of winter. 

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner, lunch

Cuisine American

Servings 12 slices

Equipment

• 1 15" Cast Iron Skillet
• 1 Large Stock Pot (If boiling chicken)
• 1 Rolling Pin (for sourdough pie crust)

Ingredients

  

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Sourdough Pie Crust

• 1 cup flour
• 1/2 tsp salt
• 1 tsp white sugar
• 1 stick butter unsalted
• 1/2 cup sourdough discard

Chicken Pot Pie Mixture

• 2 TBS butter salted
• 2 cups peeled and diced potatoes Yellow or russet potatoes
• 1/2 diced onion Yellow or white onion
• 1 T diced garlic cloves
• 12 ounces mixed vegetables We use frozen peas, carrots, corn, green beans
• 3 TBS cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp thyme
• 2 whole chicken breasts diced – see notes for options
• 2 cups chicken broth strained if using water from boiling chicken
• 2 cups milk

Instructions

 

Sourdough Pie Crust (Can prep in advance)

• To a large mixing bowl stir together flour, sugar and salt. Cut the unsalted butter into cubes and then incorporate into the flour mixture using a pastry blender. Break down the butter into pea size.
• After the butter is incorporated, use a spoon to mix in the sourdough discard. The pie crust may seem a little dry when combining, though you can always add a little water to your fingers when shaping the crust.

  Form the pie dough into a ball shape and wrap in plastic wrap. Allow the sourdough pie crust to sit in the fridge for 12 to 72 hours before baking. 

  Our preferred method is placing it in the fridge to ensure a flaky crust. If left to ferment on the countertop, the butter will melt and the pie crust will not be as flaky.

  To add speed to this recipe, consider making the sourdough pie crust in advance. Make it in advance and place it in the fridge or freezer until you are ready to use it.

Prepare Chicken

• If preparing chicken (and chicken broth), begin by heating a pan on the oven and boiling the chicken breasts until tender – about 30 minutes depending on the size of your chicken breasts. Remove chicken from boiling water and allow to cool. Be sure to reserve the chicken broth for the recipe.

Potatoes and Gravy

• To the cast iron skillet, add the potatoes, garlic cloves and onion. Cook until the onions are translucent – about 5 – 7 minutes. Sprinkle the corn starch (or flour) potato, garlic and onion mixture.
• To the cast iron skillet, pour in the milk, chicken broth and herbs. Reduce the heat to low and continue stirring together until the mixture begins to bubble and thicken – about 3-4 minutes. This will become your gravy.

Vegetables and Chicken

• Next, add the frozen vegetables and chicken. Stir the ingredients together to evenly disperse them and cover them in the gravy.

Assembling the Chicken Pie Pie

• At this time – preheat the oven to 425 degrees.
• Roll out the sourdough pie crust until it is large enough to cover the inside of your cast iron skillet.
• Transfer the sourdough pie crust over to the pan and cover the chicken pie mixture. Cut a few lines or holes on the top of the chicken pot pie to allow steam to escape when baking.
• Place the entire cast iron skillet into the oven and allow it to bake for 20-25 minutes or until the crust is lightly golden in color and the gravy is bubbling on the sides of the pan.
• Because all of the ingredients are cooked (outside of the potatoes), you may want to poke a potato to ensure it is fork tender at this point. If the crust is cooking faster than the chicken pot pie, you can cover it with aluminum foil.
• Pull the cast iron skillet out of the oven and allow it to cool for 5 minutes before serving to allow the gravy to thicken slightly.

Video

Notes

• Flaky Pie Crust

To achieve a flaky pie crust, consider the temperature of your ingredients. Cold butter and cold sourdough starter are essential for this recipe. You can even chill your flour if you want!

You can make this crust in advance and keep it in the freezer, too. 

• Vegetables

You can use any type of vegetables within this recipe. For time saving, we liked to use mixed vegetables with green beans, peas, corn and carrots. This helps to save an additional step and to ensure the vegetables are the same size. 

• Chicken

To save money, we prefer to boil chicken breasts. This not only gives us chicken to use within the recipe, but also provides chicken broth without needing to open a different ingredient. 

You can also use rotisserie chicken to save time. Just be sure to remove the bones and skin before adding it to the meal.

• Gravy

If you like more gravy, you can add more liquid to the pan – increasing up to 1/2 – 3/4 cup.

Keyword Dinner, discard, lunch, sourdough

Tried this recipe?Let us know how it was!

What is your favorite comfort meal? Let us know in the comments below!