Sourdough Chicken Pot Pie

5 from 3 votes

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.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1

Cool Time 30

Total Time 2

Servings slices

Calories 580kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Pie Crust

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

Chicken Pot Pie Filling

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)

Instructions

Sourdough Pie Crust

In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour using your fingertips, a pastry cutter, or a fork until the mixture looks like coarse sand and holds together slightly when pressed.
2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 cup (226 grams; 2 sticks) unsalted butter
In a small bowl, whisk together the sourdough discard and ¼ cup cold water. Pour into the flour-butter mixture and mix gently with your hands until the dough starts to clump together. It should look crumbly but hold when pressed. If too dry, drizzle in a bit more water sparingly.
½ cup (100 grams) sourdough starter discard, ¼ cup ice water
Dump the dough out onto a clean surface and divide into two equal pieces. Knead each piece of dough a few times, then wrap tightly in plastic wrap. Use a rolling pin to press it into a ½-inch thick disc inside the wrap. This helps the dough bind and hydrate evenly. Chill in the refrigerator for at least 30 minutes.

Chicken Pot Pie

Melt the butter in a large skillet over medium heat. Add carrots, celery, onion, and garlic. Season with salt and cook for 5–7 minutes or until softened. Stir in the black pepper, garlic powder, and thyme, and cook for 1–2 more minutes.
4 tablespoons unsalted butter, 3 large carrots, 2 stalks celery, 1 large onion, 4 cloves garlic, 2 teaspoons Diamond Crystal Kosher Salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon ground thyme
Whisk in the sourdough discard and flour, cooking for 2–3 minutes. Slowly pour in the chicken stock while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes or until thickened. Stir in the shredded chicken and peas, and cook for another 5 minutes. Remove from heat and let the filling cool to room temperature.
¼ cup sourdough starter discard, 2 tablespoons all-purpose flour, 3 cups shredded cooked chicken, 1 cup peas, 2 ½ cups chicken stock
Preheat the oven to 425°F.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer to a 9-inch pie plate, pressing it gently into the bottom and sides. Leave about ½ inch overhang and trim the rest.
Spoon the cooled filling into the bottom crust, spreading evenly.
Roll out the second disc of dough the same way and lay it over the filling. Seal the edges by pinching with your fingers or pressing with a fork. If the edges aren’t sticking, brush a little egg wash between the crusts. Brush the top with egg wash for shine (optional), then cut slits in the top crust for steam to escape.
1 large egg + 1 tablespoon water
Place the pie plate on a baking sheet to catch any drips. Bake for 35–45 minutes or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover loosely with foil.
Let the pie rest for at least 30 minutes before slicing to allow the filling to set. Serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.