Sourdough Chicken Pot Pie
This sourdough chicken pot pie recipe is a cozy, homemade dinner made with tender chicken, vegetables, and a creamy sauce. The flaky sourdough crust adds a subtle tang for the perfect comfort meal.
Servings: 10 servings
Calories: 745kcal
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
- 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
Serving: 1serving | Calories: 745kcal | Carbohydrates: 6g | Protein: 2g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 199mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1370IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.4mg
