Homemade Sourdough Chicken Pot Pie

A full table view of a chicken pot pie served with a slice cut out, paired with a white plate and vintage utensils, on a charming lace tablecloth with rustic decor elements.

5 from 3 votes

Perfect for chilly evenings or a cozy family dinner, this homemade sourdough chicken pot pie is as satisfying as it is delicious!

Prep Time25

Cook Time35

Additional Time10

Total Time1 10

Course: Homemade Recipes

Cuisine: American

Calories: 812kcal

Author: Emily Rider

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
½ tsp onion powder
½ tsp dried thyme
½ tsp dried rosemary
¼ tsp ground sage
⅓ cup all-purpose flour
½ cup half and half or whole milk
1 tsp Worcestershire sauce optional
1 tsp salt or to taste
½ tsp pepper or to taste
1 cup frozen peas
For the Sourdough Pie Crust:
2 ½ cups all-purpose flour
½ tsp salt
1 cup unsalted butter cold and cubed
½ cup active sourdough starter fed and bubbly
¼ 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

Keep the Crust Dough Cold: For a flaky pie crust, make sure your butter and sourdough starter are cold before mixing. Chill the dough in the fridge if it starts to warm while rolling it out.

Don’t Skip the Vent Holes: Cutting slits in the top crust allows steam to escape, preventing a soggy filling and ensuring the crust bakes evenly.

Taste as You Go: Season the filling gradually and taste along the way to adjust the salt and spices to your preference.

Protect the Edges: To avoid over-browning, cover the crust edges with foil or a pie crust shield during the last 10-15 minutes of baking.

Achieve the Perfect Consistency: If your filling is too thick, add a splash of chicken broth. If it’s too thin, simmer it a little longer before adding to the crust.

Make Ahead: The pie crust dough can be prepared a day in advance and kept refrigerated. You can also prepare the filling a day ahead and assemble the pie when ready to bake.

Reheat Like a Pro: For leftovers, reheat slices in the oven at 350°F for 10-15 minutes to crisp up the crust. Avoid microwaving to keep the crust from becoming soggy.

Use Quality Ingredients: A high-quality, active sourdough starter and fresh veggies make a big difference in flavor and texture.

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