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This sourdough chicken pot pie recipe is a cozy, homemade dinner made with tender chicken, vegetables, and a creamy sauce. The flaky sourdough pie crust adds a subtle tang for the perfect comfort meal.
Recipe Overview: Sourdough Chicken Pot Pie
- Ready In: 1 hour, 25 minutes
- Serves: 10 servings
- Calories: 745 kcal/serving (approximately)
- Main Ingredients: Sourdough pie crusts, chicken, carrots, onions, celery, frozen peas, and chicken broth
- Dietary Notes: Fermented grains
- Why You’ll Love It: This sourdough chicken pot pie combines a flaky sourdough crust with a creamy chicken and vegetable filling. It is a delicious way to use leftover chicken, vegetables, and sourdough discard. Prepare it ahead of time and freeze it for an easy homemade dinner later.
SUMMARIZE & SAVE THIS RECIPE ON
I make this sourdough chicken pot pie on nights when I’m craving warm and filling comfort food.
The flaky sourdough pie crust requires just a few simple ingredients and is easy enough for beginner bakers. I usually make extras for recipes like peach pie and homemade Pop-Tarts, too.
To simplify the process, I prepare the dough a day or two ahead and use leftover chicken to make dinner easier.
If you love comfort food, try my shepherd's pie, sourdough skillet dinner, and southern chicken and pastry for more cozy meals!
Why You’ll Love This Recipe
Sourdough Crust: This flaky crust has the best texture and can be made ahead and frozen for easy, last-minute dinners.
Reduce Food Waste: This is the perfect recipe to use up leftover chicken and veggies that need to be cooked. And since you can add starter to any recipe, it’s an easy way to use up extra sourdough starter.
Simple Ingredients: No special trips to the store required! This recipe uses basic pantry staples you probably already have on hand.
Make-Ahead Friendly: Prep this sourdough pot pie ahead of time and freeze for a quick, homemade meal later.
Comfort Food: This is comfort food at its best! It’s perfect for chilly, fall weather when you want something hearty and warm.
Key Ingredients
Pie Crust: You will need two sourdough pie crusts for this recipe. If you’re short on time, you can make the crusts ahead of time and freeze them.
Chicken: Any cooked chicken works well for this homemade pot pie. I like to use leftover roasted chicken if we have it on hand or rotisserie chicken if I’m running late.
Veggies: I used carrots, onion, celery, and frozen peas. Frozen green beans are also delicious in this recipe.
Chicken Broth: Store-bought or home-canned chicken broth both work great for this recipe.
Herbs and Spices: Celery seed, dried thyme, ground sage, and a pinch of nutmeg give the filling a warm and balanced flavor.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Turkey: Swap the chicken for turkey for a lighter option or to use up holiday leftovers.
Vegetarian: Leave out the meat and add extra veggies like mushrooms, zucchini, or spinach for a veggie-packed filling.
Mini Pot Pies: Make individual servings in ramekins or small dishes for quicker baking and easy grab-and-go lunches.
Drop Biscuits: Skip the top crust and add a layer of delicious cheddar drop biscuits for a quick, comforting dinner.
How To Make Sourdough Chicken Pot Pie
Step 1: Make 2 sourdough pie crusts and refrigerate for at least 2 hours. (My sourdough pie crust recipe makes one, so you'll need to double it.)
Step 2: In a large skillet, melt the butter over medium heat.
Add the carrots, onion, and celery, and sauté until tender-crisp, about 6-8 minutes.
Season with salt and pepper to taste.
Step 3: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Step 4: Slowly stir in the chicken broth, stirring constantly until the mixture thickens.
Step 5: Add the celery seed, thyme, and sage. Stir to combine.
Step 6: Pour in the milk and stir until smooth and creamy. Taste and season with salt and pepper as needed.
Step 7: Stir in the cooked chicken and frozen peas. Remove from heat and set aside to cool slightly while you prepare the chilled crusts.
Preheat the oven to 425° F.
Step 8: On a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer it to a 9-inch pie dish, letting the edges hang slightly over the rim.
Step 9: Spoon the chicken pot pie filling into the pie dish.
Step 10: Roll the second dough disk into another 12-inch circle and place it over the filling.
Trim and crimp the edges to seal, then cut 3-4 small slits in the top for steam to escape.
Step 11: Brush the top of the pie with the heavy cream. Place the pie on a cookie sheet to catch any spills.
Step 12: Bake for 35-40 minutes or until the crust is golden and the filling is bubbly.
Cool for 15 minutes before serving.
Tips for Success
- To long-ferment the pie crust, store it in the fridge for 24 hours or up to 3 days.
- If the edges of your pie are getting too brown, use a pie shield for even baking.
- I like to keep a few pie crusts in the freezer so it’s one less thing to prep on the day I’m cooking.
- To save time, prep the pie crust and filling earlier in the day, then assemble and bake when you’re ready for dinner.
- Don’t be afraid to toss in any extra veggies you have on hand to add flavor and make the filling more hearty.
- If the filling thickens up too much, just stir in a tablespoon or two of broth or milk to get the right consistency.
- For a golden crust, don’t forget to brush the top with a little heavy cream before baking.
Serving Suggestions
Salad: A fresh green salad balances out the creamy, rich filling of the pot pie.
Veggies: Make dinner extra easy by pairing it with roasted or steamed vegetables for a simple, cozy meal.
Soup: A warm bowl of broccoli soup or one-pot tomato and vegetable soup tastes great alongside the flaky crust and creamy filling.
Bread: A slice of no-knead sourdough or warm brioche rolls goes perfectly with the creamy sauce.
Holiday Dinner: For casual holiday dinners, I like to serve this with easy cranberry sauce with orange juice, 3-ingredient creamed spinach, and other holiday favorites.
Storing
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Let the baked pot pie cool completely, then wrap tightly in a freezer-safe dish for up to 3 months. Reheat covered at 350°F until hot.
Sourdough Chicken Pot Pie FAQs
Yes, absolutely. Learning how to make sourdough starter is easy. But if you haven’t made one yet, you can use any homemade or store-bought pie crust for this sourdough chicken pot pie recipe.
Yes, you can easily make a dairy-free sourdough chicken pot pie. Swap the butter for a plant-based alternative, and use your favorite dairy-free milk and cream.
Yes, store-bought crust works just fine for this recipe. Of course it won’t be a “sourdough” chicken pot pie, but it will still be delicious!
To keep the bottom crust from getting soggy, make sure the filling isn’t too thin by letting it simmer until it thickens slightly. You can also brush the bottom crust with a light layer of cream and bake it for a few minutes before adding the filling to help it stay crisp.
More Dinner Recipes
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Sourdough Chicken Pot Pie
Equipment
Ingredients
- 2 sourdough pie crusts, see notes for recipe link
- 1/3 cup butter
- 1/2 cup carrots, peeled and diced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 teaspoon celery seed
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- pinch of nutmeg
- 1 cup whole milk
- 2 cups chicken, cooked, chopped or shredded
- 1 cup frozen peas, or other frozen veggies of your choice
- 2 tablespoons heavy cream
- salt and pepper, to taste
Instructions
- Prepare the Crusts. Make 2 sourdough pie crusts and refrigerate for at least 2 hours. (My sourdough pie crust recipe makes one, so you'll need to double it.)2 sourdough pie crusts
- Cook the Vegetables. In a large skillet, melt the butter over medium heat. Add the carrots, onion, and celery, and sauté until tender-crisp, about 6-8 minutes. Season with salt and pepper to taste.1/3 cup butter, 1/2 cup carrots, 1/2 cup onion, 1/2 cup celery, salt and pepper
- Make the Roux. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.1/3 cup all-purpose flour
- Add the Broth. Slowly stir in the chicken broth, stirring constantly until the mixture thickens.1 1/2 cups chicken broth
- Season. Add the celery seed, thyme, sage, and nutmeg. Stir to combine.1/4 teaspoon celery seed, 1 teaspoon dried thyme, 1/2 teaspoon ground sage, pinch of nutmeg
- Add Milk. Pour in the milk and stir until smooth and creamy. Taste and season with salt and pepper as needed.1 cup whole milk
- Finish the Filling. Stir in the cooked chicken and frozen peas. Remove from heat and set aside to cool slightly while you prepare the chilled crusts.2 cups chicken, 1 cup frozen peas
- Preheat. Preheat the oven to 425° F.
- Roll Bottom Crust. On a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer it to a 9-inch pie dish, letting the edges hang slightly over the rim.
- Add the Filling. Spoon the chicken pot pie filling into the pie dish.
- Prep Top Crust. Roll the second dough disk into another 12-inch circle and place it over the filling.
- Seal and Vent. Trim and crimp the edges to seal, then cut 3-4 small slits in the top for steam to escape.
- Brush and Bake. Brush the top of the pie with the heavy cream. Place the pie onto a cookie sheet to catch anything that boils over. Then, bake for 35-40 minutes or until the crust is golden and the filling is bubbly.2 tablespoons heavy cream
- Cool and Enjoy! Cool for 15 minutes before serving.
Notes
- New to sourdough? My Sourdough Starter for Beginners course walks you through making a healthy starter and baking with confidence!
- You will need a double batch of my sourdough pie crust recipe.
- To long-ferment the pie crust, store it in the fridge for 24 hours or up to 3 days.
- If the edges of your pie are getting too brown, use a pie shield for even baking.
- I like to keep a few pie crusts in the freezer so it's one less thing to prep on the day I'm cooking.
- To save time, prep the pie crust and filling earlier in the day, then assemble and bake when you're ready for dinner.
- Don't be afraid to toss in any extra veggies you have on hand to add flavor and make the filling more hearty.
- If the filling thickens up too much, just stir in a tablespoon or two of broth or milk to get the right consistency.
- For a golden crust, don't forget to brush the top with a little heavy cream before baking.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
Of all the recipes on this site, this might be my husband’s absolute favorite! It’s the best comfort food.
Absolutely fabulous! Terrific flavor and consistency. I didn’t have any sage on hand. And I am not a fan of too much thyme, so I cut it in half. And it was still delicious! Yes, used your sourdough crust as well–game changer! My photos are mouth-watering. Thank you so much, Rebecca, for the super recipes.
I’m so glad you enjoyed! Thank you for sharing!
-Rebecca