Sourdough Chicken Pot Pie

5 from 3 votes

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.

Prep Time25

Cook Time35

Additional Time10

Total Time1 10

Course: Homemade Recipes

Cuisine: American

Servings: -6 (makes one 9" Pie)

Calories: 1062kcal

Author: Emily Rider

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

Ingredients

For the Filling

2 cups cooked shredded chicken 280 grams (rotisserie or poached)
3 cups chicken broth 720 grams
4 tablespoons butter 57 grams
1 small onion finely diced, 100 grams
2 celery stalks finely diced, 80 grams
2 carrots finely diced, 120 grams
2 garlic cloves minced, 10 grams
½ teaspoon onion powder 2 grams
½ teaspoon dried thyme 1 gram
½ teaspoon dried rosemary 1 gram
¼ teaspoon ground sage 1 gram
⅓ cup all-purpose flour 40 grams
½ cup half and half or whole milk 120 grams
1 teaspoon Worcestershire sauce 5 grams (optional)
1 teaspoon salt 6 grams (or to taste)
½ teaspoon pepper 2 grams (or to taste)
1 cup frozen peas 130 grams

For the Sourdough Pie Crust

2½ cups all-purpose flour 300 grams
½ teaspoon salt 3 grams
1 cup unsalted butter cold and cubed, 226 grams
½ cup active sourdough starter or discard 120 grams
¼ cup ice water 60 grams (add more as needed)

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 crusty bread or a simple green salad alongside.

Notes

Keep the butter cold – 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 prevents a soggy bottom – Baking the bottom crust with pie weights before adding the filling keeps it crisp through the final bake. Do not skip this step.

Make ahead – The crust dough and filling can both be made up to one day in advance and stored separately in the refrigerator. Assemble and bake when ready.

Reheat in the oven – Warm leftover slices at 350°F for 10 to 15 minutes to restore the crispness of the crust before serving.

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