Name: Sourdough Chicken Pot Pie
Prep time: 25 min
Cook time: 25 min
Total time: 1 h
Yield: 8
Ingredients: 3 cups all purpose flour; 1/2 tsp salt; 1 1/4 cups cold butter; 1 cup sourdough starter discard; 3 Tbls avocado oil; 2-3 chicken breasts; 1/4 cup butter; 1 yellow onion; 1 - 12 oz bag frozen mixed vegetables; 2 cups chicken bone broth; 3 Tbls all purpose flour; 1 cup whole milk or raw milk; 3 tsp salt; 1 tsp black pepper; 2 tsp garlic powder; 2 tsp Italian seasoning

Jump to Recipe

This cozy Sourdough Chicken Pot Pie is the most delicious home cooked comfort food. A creamy filling of tender chicken and savory vegetables layered in a sourdough pie crust – this will be a recipe you’ll come back to over and over again.

pinterest graphic for sourdough chicken pot pie

This post contains affiliate links. As an Amazon Associate, I receive a small commission at no extra cost to you. Read my full disclosure here.

Fall is upon us which means I have officially launched all of the cozy comfort cooking. A classic chicken pot pie is at the top of my list of favorite recipes for this time of year. It is a fairly easy dinner to make, especially if you use leftover chicken from cooked whole chickens or rotisserie chicken from the store. A bag of frozen vegetables and a homemade pie crust make this a healthy meal, too. The addition of fermented grains gives added health benefits and another layer of tangy sourdough flavor.

One of my favorite things about this recipe is that I cook everything in my cast iron skillet. Cook the chicken first and then the creamy veggie mixture without having to take the time to wash it in between. The fewer dishes, the better in my book. Another thing I love about this recipe is that it is easy to prep ahead and freeze for a later time. When I’m making this for dinner, I usually make 2 and leave one stashed in the freezer for a busy day, so we can still enjoy a home cooked meal. Find the instructions to freeze a sourdough chicken pot pie below.

chopped onions with chicken cooking in the background

mixed vegetables cooking in a cast iron pan

tools & equipment required

food processor (to make the sourdough pie crust, a large bowl and pastry cutter will work too)
rolling pin
cast iron skillet
cutting board
sharp knife
9″ pie plate

ingredients

sourdough pie crust:

flour
salt
cold butter
sourdough discard

Find the best Sourdough Pie Crust recipe HERE! Don’t forget you’re making a double crust pie – so double the recipe since you’ll need top and bottom crusts.

SAVE this Sourdough Pie Crust recipe for all of your holiday baking! This crust works perfectly with with a dessert pie, quiche, pot pie, or any recipe that uses pie crust.

chicken pot pie filling:

avocado oil – for cooking chicken
chicken breasts or thighs – or leftover chicken from cooking a whole chicken or store-bought rotisserie chicken
butter – to saute vegetables
yellow onion – white would work too
frozen mixed vegetables – I use a bag of vegetables just to make it easier! You could also use fresh green beans, peas, corn, carrots or whatever you have on hand.
chicken bone broth – homemade or store-bought
all purpose flour – to thicken the sauce
milk – raw milk or whole milk
salt/black pepper
garlic powder
Italian seasoning

why sourdough?

We love using a sourdough starter to ferment our grains for a lot of reasons. I choose a sourdough pie crust for this recipe not only because of the delicious flavor that sourdough imparts, but also because of the health benefits. Incorporating sourdough does allow the grains to ferment, which breaks down the gluten. This makes the grains easier to digest, and also allows your body to better absorb nutrients from the flour. The homemade crust could be used for sourdough chicken pot pie right after making it, but giving it some extra time in the fridge will increase the health benefits.

Active Sourdough Starter – starter that has been fed water + flour and allowed to sit until it is bubbly and about doubled in size.

Sourdough Starter Discard – the portion of the starter that is removed and discarded before feeding the remaining starter, UNLESS you use it up in a delicious recipe like this one. 10/10 recommend.

If you're using sourdough discard (not active starter), the longer it has been "aging" in the fridge, the more flavor it will add to the pie crust.

how to make the best sourdough chicken pot pie

Step 1. The night before, make a double sourdough pie crust recipe. You’ll want to start your chicken pot pie the day before so the pie dough has time to ferment in the refrigerator. When you’re ready to start cooking the chicken pot pie filling, take the pie dough out of the fridge and allow it to come to room temperature so it’s easier to roll it out.

Find the full instructions to make Sourdough Pie Crust here.

Step 2. Heat oven to 425 degrees F. Cook the chicken, unless you are using leftover chicken. Heat a cast iron skillet over medium heat and drizzle with avocado oil. Cook the chicken on each side until the internal temperature reaches 165 degrees F. While the chicken is cooking, chop the onion.

chopped onions on a cutting board and chicken cooking in a cast iron skillet

Step 3: When the chicken is done, remove from the pan and allow it to rest. Add butter to the hot skillet. Saute the chopped onion until it is soft and caramelized. Add salt, pepper, garlic powder and Italian seasoning.

Step 4: Add chicken broth and frozen mixed vegetables. Cover and cook until the veggies are softened and cooked through. While the veggies are cooking, chop the cooked chicken. Sprinkle flour over the top, and stir until it is combined. Reduce the heat to medium-low and keep stirring until the flour has absorbed most of the liquid. Remove from heat, and add milk. Stir until the milk is totally mixed in, you have a nice, creamy sauce. Add chicken.

unbaked sourdough pie crust draped over chicken pot pie

Step 5: Roll out half of the sourdough pie crust on a lightly floured surface. It should be about 1/8″ thick. Place into an empty pie dish. Scoop the chicken pot pie filling into the bottom crust. Roll out the top crust and center it on top. Cut off the excess dough from the top and bottom crusts, and pinch the edges together to keep the filling inside. Cut 4 slits into the top crust to let steam escape.

Step 6: Bake for 20-25 minutes, or until the top of the crust is golden brown. Let it stand for 5-10 minutes before serving. Store leftovers in an airtight container in the fridge, up to 3 days.

sourdough chicken pot pie ready to go into the oven

beautiful sourdough chicken pot pie in a glass pie dish on a wooden table

piece of sourdough chicken pot pie on a white plate with a fork

how to freeze a sourdough chicken pot pie

Freezing a sourdough chicken pot pie is a great way to have a homemade meal ready for a busy day when you’re not going to have time to do any dinner prep. This also makes a great gift to deliver to a mom with a new baby, or a friend who could use some encouragement.

To make: Follow the recipe’s instructions up until the point of baking. Instead, cover tightly with plastic wrap and store in the freezer for a later date.

To thaw: Take the frozen chicken pot pie and put it into the fridge the day before to thaw slowly.

To bake: Bake the thawed chicken pot pie at 400 degrees F for 25-30 minutes until the crust is golden brown and the filling is hot and bubbly.

tips and recipe notes

-Save some time by cooking the chicken in the Instant Pot. Pour 2 cups of water or chicken broth into the instant pot, place the chicken on the wire rack and pressure cook on high, 10-15 minutes depending on the size of the chicken. Natural release 10 minutes.

-I like using a bag of organic, frozen mixed vegetables but you could use fresh instead. Add peas, green beans, carrots and corn (about 2 cups total) to the chicken broth and allow to simmer until soft.

-You could use a regular pie crust recipe or a store-bought pie crust instead of making your own, but you won’t have the flavor or health benefits of a sourdough fermented crust.

close up of a finished sourdough chicken pot pie

piece of sourdough chicken pot pie on a white plate with a fork. chicken pot pie in the background

hungry for more sourdough recipes?