Imagine the rich aroma of Sourdough Chicken Pot Pie wafting through your kitchen, with a golden sourdough crust encasing a creamy, savory filling.
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This dish combines tender whole chicken, hearty vegetables, and the tangy depth of sourdough discard, making it the ultimate comfort food for cozy evenings. It’s a great way to create a delicious meal using leftover chicken and pantry staples.
Making a Sourdough Chicken Pot Pie from scratch is one of my favorite kitchen rituals. The sourdough discard in the crust adds a tangy depth that pairs perfectly with the creamy filling, creating a dish that’s hearty and memorable.
The combination of a bottom crust and top crust in this double crust pie creates a balance of textures that’s simply irresistible. As I bake, the comforting aroma of chicken broth, herbs, and vegetables fills the kitchen, reminding me of shared meals and cozy evenings.
This recipe transforms simple ingredients like rotisserie chicken, heavy cream(half and half or whole milk), and all purpose flour into something magical. Whether you’re new to using sourdough discard or a seasoned baker with your own sourdough starter or discard, it’s an approachable recipe that’s as rewarding to make as it is to eat.

Why You’ll Love This Recipe
- Sourdough Discard-Friendly – A fantastic way to use sourdough starter discard while adding a tangy flavor to your dish.
- Ultimate Comfort Food – Creamy, savory, and perfect for a cozy dinner.
- Customizable – Adapt the recipe with whole chicken, turkey, or even a vegetarian filling(use mushrooms).
Ingredients

For the Filling:
- Cooked Chicken – Tender, shredded chicken is the star of this dish.
- Chicken Broth – The base for a rich and creamy filling.
Find the full list of ingredients and exact measurements in the printable recipe card below.

For the Crust:
- Sourdough Starter– Adds tangy flavor to the pie crust and enhances its flakiness through natural fermentation.
- All Purpose Flour–
Find the full list of ingredients and exact measurements in the printable recipe card below.
Creative Twists and Variations
- Vegetarian Version – Use mushrooms and vegetable broth instead of chicken.
- Cheesy Crust – Add shredded cheese to the pie crust dough for an extra layer of flavor.
- Herb-Infused Filling – Add fresh parsley or dill to brighten up the filling.
Tools You May Need
- Food Processor – Perfect for achieving a tender crust.
- Large Bowl – Ideal for mixing filling ingredients.
- Measuring Cups and Spoons – For precise measurements.
- Rolling Pin – Essential for rolling out dough on a lightly floured surface.
- Sharp Knife – Makes slicing the crust or biscuits easy.

How To Make Sourdough Chicken Pot Pie

Step One: Sauté the Vegetables
Heat your cast iron skillet over medium heat and melt the butter.
Once melted, stir in the diced onions, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Step Two: Add Garlic and Spices
Add the minced garlic to the skillet and cook for 1 minute, stirring to prevent burning.
Sprinkle in the onion powder, thyme, rosemary, and sage, mixing well to coat the vegetables evenly.
Step Three: Add the Flour
Sprinkle the flour over the vegetables and stir constantly to combine.
Cook for 1-2 minutes to remove the raw flour taste.
Step Four: Build the Sauce
Pour the chicken broth in gradually, whisking after each addition to create a smooth sauce.
Once all the broth is incorporated, stir in the half and half and a splash of Worcestershire sauce, if using.
Continue stirring until the sauce thickens, about 3-4 minutes.
Step Five: Combine Ingredients
Stir the shredded chicken and frozen peas into the sauce, ensuring everything is evenly mixed. Season with salt and pepper to taste. Remove from heat and set aside.

Step Six: Prepare and Par-Bake the Bottom Crust
To make the sourdough pie crust, mix active sourdough starter or discard, flour, cold butter, and a pinch of salt in a large bowl until crumbly.
Add ice water gradually, just until the dough comes together. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or overnight for added flavor.
When ready, roll out one piece of dough on a lightly floured surface and fit it into your pie plate as the bottom crust.
Trim the edges, leaving a slight overhang. Chill the crust in the refrigerator for 15 minutes to help prevent shrinking.
Preheat your oven to 375°F. Line the crust with parchment paper or aluminum foil, then fill it with pie weights, dried beans, or uncooked rice to prevent puffing.
Bake for 12-15 minutes, or until the edges are lightly golden.
Remove the parchment and weights, then bake for another 5 minutes to lightly cook the base.
Let the crust cool slightly before adding the filling.

Step Seven: Assemble the Pie
Pour the prepared filling into the par-baked bottom crust. Roll out the second piece of dough and lay it over the filling.

Trim and crimp the edges to seal, then cut a few small slits in the top crust to allow steam to escape.
For added gloss, brush the top crust with an egg wash.

Step Eight: Bake
Preheat the oven to 400°F. Bake the chicken pot pie for 35-45 minutes, or until the top crust is beautifully golden brown.
If the edges of the crust begin to brown too quickly, cover them with foil. Let the pie rest for 10 minutes before slicing and serving.
Once baked, the par-baked crust ensures a crisp, flaky bottom, while the tangy sourdough flavor shines through in the golden top crust.
Paired with the creamy and savory filling, this dish is the perfect comforting meal for any occasion.

Enjoy your cozy sourdough chicken pot pie!
Tips for Best Results
- Use Cold Butter – Cold butter is key to creating a flaky crust. Chill the dough if it starts to soften.
- Don’t Overmix Dough – Overmixing can make the crust tough. Handle it gently for the best texture.
- Brush with Egg Wash – This gives a beautifully golden, glossy crust. Avoid overbrushing.
- Let It Cool Slightly – Cooling allows the filling to thicken, making it easier to serve.
Check out more detailed tips in the recipe card’s notes section to ensure your pie turns out perfectly every time!
Cozy Pairings
- Apple Cider – Warm and spiced, this drink pairs perfectly with a hearty meal.
- Sourdough Cinnamon Rolls – A soft, sweet dessert that’s ideal for a cozy finish.
- Sourdough Nutmeg Ginger Apple Snap Cookies – Crisp and fragrant, these cookies are a delightful treat after dinner.

Recipe FAQs
Can I freeze this pie?
Yes, wrap the unbaked pie tightly in plastic wrap and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.
What can I use instead of chicken?
Turkey or a vegetarian alternative like mushrooms work well.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
More Cozy Recipes From The Cottage;
- Skillet Sourdough Discard Cornbread Recipe
- Homemade Minestrone Soup Recipe with Authentic Italian Flavor
- Sourdough Cornbread Dressing Recipe
- Sourdough Cranberry Orange Star Bread Recipe
I hope you enjoy this recipe as much as we did. If you make this recipe, please tag me @themoderndaycottage on Instagram and leave a comment below.
Don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures.
Happy Baking!

Homemade Sourdough Chicken Pot Pie
Perfect for chilly evenings or a cozy family dinner, this homemade sourdough chicken pot pie is as satisfying as it is delicious!
Ingredients
- For the Filling:
- 2 cups cooked shredded chicken (use leftover rotisserie or poached chicken)
- 3 cups chicken broth
- 4 tbsp butter
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 2 garlic cloves, minced
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp ground sage
- 1/3 cup all-purpose flour
- 1/2 cup half and half (or whole milk)
- 1 tsp Worcestershire sauce (optional)
- 1 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 1 cup frozen peas
- For the Sourdough Pie Crust:
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup active sourdough starter (fed and bubbly)
- 1/4 cup ice water (add more as needed)
Instructions
Prepare the Sourdough Pie Crust:
- In a large mixing bowl, whisk together flour and salt.
- Add cold butter cubes and cut them into the flour using a pastry cutter, grate the butter, or use your fingers until the mixture resembles coarse sandy crumbs.
- Stir in sourdough starter and ice water, a little at a time, until the dough just comes together.
- Divide the dough into two disks, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
Par-Bake the Bottom Crust:
- Roll out one disk of sourdough pie crust and place it into a greased pie dish. Trim the edges, leaving a slight overhang.
- Chill the crust in the refrigerator for 15 minutes to help prevent shrinking.
- Preheat the oven to 375°F (190°C).
- Line the crust with parchment paper or aluminum foil, and fill it with pie weights, dried beans, or uncooked rice to keep it from puffing up.
- Bake for 12-15 minutes, or until the edges turn lightly golden.
- Carefully remove the parchment paper and pie weights. Bake for another 5 minutes to lightly cook the base of the crust.
- Let the crust cool slightly before adding the filling.
Prepare the Filling:
- In a large skillet, melt butter over medium heat. Sauté onions, celery, and carrots until softened (about 5 minutes). Add garlic and cook for 1 minute.
- Stir in onion powder, thyme, rosemary, and sage to coat the vegetables.
- Sprinkle flour over the vegetables and cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in chicken broth in small increments, ensuring the mixture stays smooth.
- Add half and half and Worcestershire sauce, stirring until the mixture thickens (3-4 minutes).
- Stir in shredded chicken and frozen peas. Season with salt and pepper to taste. Remove from heat.
Assemble and Bake:
- Pour the prepared filling into the par-baked crust.
- Roll out the second disk of dough and lay it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Bake at 400°F (200°C) for 35-45 minutes, or until the top crust is golden brown. If the edges of the crust start to brown too quickly, cover them with foil.
- Let the pie rest for 10 minutes before slicing and serving.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 812Total Fat: 47gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 145mgSodium: 1312mgCarbohydrates: 74gFiber: 5gSugar: 8gProtein: 24g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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