Sourdough Chicken Pot Pie Recipe | Sourdough Pie Crust

This sourdough chicken pot pie has a creamy herb filling made with tender shredded chicken, carrots, celery, and peas, all baked inside a flaky, buttery sourdough pie crust until golden and bubbling.

The crust comes together with cold butter, all-purpose flour, and active sourdough starter or discard, par-baked before the filling goes in so the bottom stays crisp through the full bake.

This pot pie pairs naturally with Sourdough Cornbread Recipe on the side, and if you love a cozy from-scratch dinner, New Orleans Red Beans and Rice is another favorite from the cottage kitchen.

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Why You’ll Love This Recipe

Flaky sourdough pie crust – The crust uses cold butter, all-purpose flour, and sourdough starter or discard for a tender, flaky crust that holds the filling without going soggy. The par-bake step keeps the bottom crust crisp all the way through.
Creamy herb-forward filling – Tender shredded chicken, carrots, celery, and frozen peas simmer in a savory sauce seasoned with rosemary, thyme, and sage. The filling thickens naturally and bakes into a rich, bubbling pot pie.
Discard or active starter both work – This recipe uses sourdough starter in the crust and works with either unfed discard or active starter with no adjustment needed. It is a natural way to use discard without a separate discard recipe.
Make-ahead friendly – The crust dough and filling can both be prepared a day ahead and stored separately in the refrigerator. Assemble and bake when ready for a from-scratch dinner without the same-day effort.

Ingredients

For the Filling

Cooked shredded chicken – Use leftover rotisserie chicken, poached chicken breasts, or any cooked chicken on hand. Two cups of shredded chicken gives the filling good body in every bite.
Chicken broth – Forms the base of the creamy sauce and gives the filling its savory depth. Use homemade or a good-quality purchased broth for the best flavor.
Butter – Used to sauté the vegetables and build the roux that thickens the filling into a creamy, spoonable sauce.
Onion, celery, and carrots – The classic pot pie vegetable base, finely diced and sautéed until soft before the sauce comes together.
Garlic – Adds warmth and depth to the filling without overpowering the herb-forward flavor.
Onion powder, dried thyme, dried rosemary, and ground sage – A warm, savory herb blend that gives the filling its classic pot pie flavor. Use [Homemade Poultry Seasoning Recipe] as a starting point if you want a cottage kitchen blend.
All-purpose flour – Sprinkled over the sautéed vegetables to build the roux that thickens the filling.
Half and half or whole milk – Adds creaminess to the sauce and softens the overall flavor of the filling.
Worcestershire sauce – Optional but adds a subtle savory depth that rounds out the filling.
Frozen peas – Stirred in at the end of cooking to keep their color and texture through the bake.
Salt and pepper – Season the filling to taste after the cream goes in, adjusting gradually.

For the Sourdough Pie Crust

All-purpose flour – Provides the primary structure for the crust and makes it easy to roll and handle without cracking.
Salt – Balances the butter flavor and sharpens the overall taste of the finished crust.
Butter – Cold and cubed, cut into the flour to create the flaky, layered texture the crust is known for. Keep it cold throughout the process.
Active sourdough starter or discard – Adds a subtle tang and helps the crust come together without overworking the dough. Unfed discard works in the same amount as active starter with no adjustment needed.
Ice water – Added a little at a time to bring the dough together without making it sticky or dense.

Variations & Add-Ins

Sourdough biscuit topping – Skip the pie crust entirely and drop sourdough biscuit dough over the filling before baking for a faster, more rustic version that comes together without rolling or par-baking.
Turkey pot pie – Replace the shredded chicken with leftover roasted or rotisserie turkey in equal amounts for a natural Thanksgiving or post-holiday variation that uses the same filling and crust.
Add potatoes – Stir ½ cup of small diced cooked potatoes into the filling along with the peas for a pot pie with extra body and a more filling result in every slice.
Sourdough discard crust – Use unfed sourdough discard in place of the active starter in the same amount for a slightly more tangy crust that works well when your starter needs feeding rather than baking with.

Recipe Tips

Keep the butter cold throughout – Cold butter is what creates the flaky layers in the sourdough pie crust. If the dough starts to warm while rolling, return it to the refrigerator for 10 to 15 minutes before continuing.

Par-bake the bottom crust – Baking the bottom crust with pie weights before adding the filling prevents a soggy base. The crust only needs 12 to 15 minutes with the weights in before they come out and the filling goes in.

Cut slits in the top crust – Slits allow steam to escape from the filling during baking, which prevents the top crust from puffing up or the filling from becoming watery underneath.

Season the filling at the end – Broth brands vary in salt level. Taste the filling after the cream goes in and season gradually so the finished pie does not come out over-salted.

Adjust filling consistency before assembling – If the filling looks too thick, stir in a splash of warm chicken broth. If it looks too thin, let it simmer for a few extra minutes before pouring it into the crust.

Protect the crust edges – If the edges start to brown too quickly during the final bake, cover them loosely with foil or a pie crust shield for the last 10 to 15 minutes.

Rest before slicing – Let the finished pot pie rest for 10 minutes after it comes out of the oven. The filling settles and holds its shape much better when sliced after resting.

Instructions

Make the sourdough pie crust – In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined.
Cut in the butter – Add the cold cubed butter and cut it into the flour using a pastry cutter, grater, or your fingers until the mixture resembles coarse, sandy crumbs with some pea-sized pieces of butter remaining throughout.
Add the starter and water – Stir in the sourdough starter or discard, then add ice water a tablespoon at a time, mixing until the dough just comes together. Stop adding water as soon as the dough holds when pressed.
Chill the dough – Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes before rolling.
Par-bake the bottom crust – Preheat the oven to 375°F. Roll out one disk and press it into a greased 9-inch pie dish, trimming the edges with a slight overhang. Chill for 15 minutes, then line with parchment and fill with pie weights. Bake for 12 to 15 minutes until the edges are lightly golden, then remove the weights and bake for 5 more minutes. Let cool slightly before adding the filling.
Sauté the vegetables – In a large skillet over medium heat, melt the butter and sauté the onion, celery, and carrots until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
Build the roux – Add the onion powder, thyme, rosemary, and sage and stir to coat the vegetables. Sprinkle the flour over the mixture and cook for 1 to 2 minutes to eliminate the raw flour taste.
Add the liquids – Gradually whisk in the chicken broth in small increments, keeping the mixture smooth between each addition. Stir in the half and half and Worcestershire sauce and cook for 3 to 4 minutes until the sauce thickens.
Finish the filling – Stir in the shredded chicken and frozen peas. Season with salt and pepper to taste, then remove from heat. If the filling looks too thick, add a splash of warm broth. If too thin, let it simmer for a few extra minutes.
Assemble the pot pie – Pour the filling into the par-baked crust. Roll out the second disk of dough and lay it over the top, trimming and crimping the edges to seal. Cut several small slits in the top crust to allow steam to escape during baking.
Bake until golden – Increase the oven to 400°F and bake for 35 to 45 minutes until the top crust is a deep, even golden brown. Cover the edges loosely with foil if they begin to brown too quickly before the center is done.
Rest and serve – Let the pot pie rest for 10 minutes before slicing. Serve warm with Rosemary Sourdough Bread Recipe or Sourdough Cornbread Dressing Recipe alongside.

Freezing and Storage

Refrigerate leftovers – Store leftover pot pie covered in the refrigerator for up to 4 days. Cover the dish tightly with plastic wrap or transfer individual slices to an airtight container.
Reheat in the oven – Warm leftover slices in a 350°F oven for 10 to 15 minutes to restore the crispness of the crust before serving. The microwave softens the crust and changes the texture of the filling.
Freeze the filling separately – The filling freezes well for up to 3 months in an airtight freezer-safe container. Thaw overnight in the refrigerator and reheat on the stovetop before assembling with a fresh crust.
Make ahead – The crust dough can be made up to 2 days in advance and kept refrigerated, wrapped tightly. The filling can also be made a day ahead and stored separately in the refrigerator. Assemble and bake when ready.

FAQ

A flaky pie crust gives chicken pot pie its classic, golden top and holds the creamy filling well when sliced. Sourdough biscuit dough dropped over the filling before baking is a faster alternative that works well without rolling or par-baking.

Yes. Unfed sourdough discard works in the pie crust in the same amount as active starter with no adjustment needed. The finished crust will have a slightly more pronounced tang than one made with active starter.

Yes. Both the crust dough and the filling can be prepared up to one day in advance and stored separately in the refrigerator. Assemble and bake when ready for a from-scratch dinner without the same-day effort.

The classic combination is onion, celery, carrots, and peas. Diced cooked potatoes, green beans, or corn can be added or swapped in equal amounts based on what you have on hand.

Yes. Rotisserie chicken shreds well and adds good flavor to the filling without any additional cooking needed. Two cups of shredded rotisserie chicken is all you need for a full pot pie.

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Sourdough Chicken Pot Pie

Author: Emily Rider

This sourdough chicken pot pie recipe is filled with tender shredded chicken, carrots, celery, and peas in a creamy herb sauce, all baked inside a flaky sourdough pie crust until golden and bubbling.

Print Recipe Pin Recipe

Prep Time:25

Cook Time:35

Additional Time:10

Total Time:1 10

Course: Homemade Recipes

Cuisine: American

Servings: -6 (makes one 9″ Pie)

Calories: 1062kcal

Equipment

1 Large mixing bowl
1 Pastry cutter
1 large skillet
1 pie dish (9 inch)
1 Rolling Pin
1 sheet parchment paper
1 set pie weights or dried beans
1 Whisk