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slice of chicken pot pie with sourdough pie crust on yellow plate.

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. 
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
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
  

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!