Name: Sourdough Chicken Pot Pie
Prep time: 30 min
Cook time: 60 min
Total time: 120 min
Ingredients: 2 ¾ cups (330 grams) all-purpose flour; 1 teaspoon (3 grams) Diamond Crystal Kosher Salt (or ½ teaspoon Morton's or table salt); 1 cup (226 grams; 2 sticks) unsalted butter (very cold, cubed small); ½ cup (100 grams) sourdough starter discard (cold); ¼ cup ice water (plus more as needed); 4 tablespoons unsalted butter; 3 large carrots (diced); 2 stalks celery (diced); 1 large onion (diced); 4 cloves garlic (minced); 2 teaspoons Diamond Crystal Kosher Salt (or 1 teaspoon Morton's or table salt); ½ teaspoon black pepper; ½ teaspoon garlic powder; ¼ teaspoon ground thyme (or 1 teaspoon fresh thyme leaves); ¼ cup sourdough starter discard; 2 tablespoons all-purpose flour; 2 ½ cups chicken stock; 3 cups shredded cooked chicken; 1 cup peas (fresh or frozen); 1 large egg + 1 tablespoon water (whisked together for egg wash (optional))

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This Sourdough Chicken Pot Pie is the ultimate comfort food—made with a buttery sourdough crust and a creamy filling thickened with discard. It comes together in about 2 hours, making it an easy, hearty dinner you’ll want to make again and again.

A slice of sourdough chicken pot pie on a small plate with a fork laying next to it. The plate is next to the rest of the chicken pot pie still in the pie plate.

If you’ve been following my blog for a while, you know I’ve been updating a lot of my older recipes with sourdough. And this sourdough chicken pot pie recipe is the latest!

For this one, I swapped my old single-crust version for a classic two-crust pot pie and used my sourdough discard pie dough as the base. I even stirred some discard into the creamy filling to help thicken it, adding a subtle, unique flavor that makes this cozy meal feel extra special.

After photographing it, I couldn’t resist taking a bite—then another, and another. I couldn’t stop! Since I live alone and didn’t need to eat a whole pot pie myself, I texted my neighbor to see if her family wanted it. They did, and they loved it—her son especially!

If you do end up with leftovers, however, they freeze beautifully. You can also prep the pie dough up to 3 days ahead for an easy weeknight dinner.

There’s just something about a warm slice of chicken pot pie on a chilly day, and this sourdough version is hands down my favorite.

I hope you give it a try and love it as much as my neighbors and I did!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- This is used both in the pie dough and to help thicken the filling. It adds a subtle, unique flavor that makes this pot pie a little extra special.
Cooked Chicken- I usually use leftover roasted chicken, but store-bought rotisserie chicken or any cooked chicken you have on hand works perfectly.
Vegetables- Carrots, celery, onion, peas, and garlic are classic here. I like chopping fresh veggies myself, but frozen peas are a great shortcut when fresh aren't available.
Chicken Stock- Homemade is best for flavor, but a good-quality store-bought stock works just fine.
Seasonings- I kept it simple with garlic powder, black pepper, and thyme. Feel free to adjust to taste or get a little creative here.
All-Purpose Flour- This makes a tender, workable pie dough. It also helps thicken the filling.
Butter- Make sure it’s very cold to get a tender, flaky crust.
Ice Water- Helps keep the butter cold while moistening the flour. Mixing it with the sourdough discard makes the dough come together more easily.
Egg Wash- Optional, but brushing the crust gives it a gorgeous shine and can help seal the top and bottom crusts together.
Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.

The ingredients to make sourdough chicken pot pie. Each ingredient is labeled with text. They include ice water, cooked chicken, peas, flour, butter, thyme, garlic, chicken stock, pepper, carrots, onion, sourdough discard, celery, and salt.

Tips for Success

Keep butter cold. Cold butter is key for a flaky crust. Work quickly and refrigerate the dough before rolling to prevent it from getting too soft.
Cut vegetables evenly. Chop all vegetables into small, bite-sized pieces to ensure they cook quickly and evenly.
Use leftover chicken. To save time, consider using leftover roasted chicken or store-bought rotisserie chicken.
Make pie dough ahead. Sourdough pie crust can be made up to 3 days ahead and stored in the refrigerator.
Cool filling. This prevents the bottom crust from getting soggy and the butter in the dough from melting before baking.
Create vents. Remember to cut vents in the pie crust to allow steam to escape and prevent a soggy crust.
Rest before serving. Let cool for at least 30 minutes before serving to allow the filling to set properly.

How to Make Sourdough Chicken Pot Pie

Follow these step-by-step instructions (with pictures) to make homemade chicken pot pie with sourdough crust.

Step 1: Make pie dough. Whisk flour and salt, cut in cold butter until coarse. Mix in sourdough discard with ¼ cup water until the dough clumps. Divide, wrap, press into ½-inch discs, and chill at least 30 minutes.

A bowl filled with a mixture of butter and flour to make sourdough discard pie dough.

Two sourdough pie crusts wrapped in plastic wrap on a counter.

Step 2: Cook the filling. Melt butter and sauté carrots, celery, onion, and garlic with salt until softened. Stir in pepper, garlic powder, and thyme, then cook 1–2 more minutes. Add sourdough discard and flour, cooking 2–3 minutes, then gradually whisk in chicken stock. Simmer 5 minutes until thickened, stir in chicken and peas, cook 5 more minutes, and let cool to room temperature.

Sourdough discard mixed into the sautéed vegetables as a thickening agent.

A mixture of thickened chicken stock and sautéed vegetables in a stainless steel pot.

Chicken pot pie filling in a stainless steel pot.

Step 3: Assemble the pot pie. On a floured surface, roll one dough disc into a 12-inch circle and fit it into a 9-inch pie plate, leaving ½-inch overhang. Spoon filling into the bottom crust. Roll out the second disc, place on top, and seal edges. Brush with egg wash if desired and cut slits in the top for steam.

Sourdough discard pie crust rolled out and placed in the bottom of a pie plate.

Chicken pot pie filling poured into a pie plate lined with sourdough discard pie crust.

An assembled sourdough chicken pot pie before baking.

Step 4: Bake the pot pie. Place pie on a baking sheet and bake at 425°F for 35–45 minutes until golden and bubbly. Cover with foil if browning too fast. Let the pie cool 30 minutes before slicing to allow the filling to set. Serve warm.

Baked sourdough chicken pot pie cooling on a wire cooling rack.

How to Store

Store leftover sourdough chicken pot pie in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze for up to 3 months. Thaw in the refrigerator overnight. Rewarm in the oven or microwave before serving.

Serving Suggestions

Sourdough chicken pot pie is comforting on its own, but it’s also great with a simple side salad or veggies like sautéed green beans or roasted Brussels sprouts.

For an extra hearty meal, serve it with sourdough dinner rolls, garlic knots, or garlic bread.

A slice of sourdough discard chicken pot pie on a small white plate. There's a fork and the rest of the pie out of focus in the background.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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