Sourdough Chicken Pot Pie: Comfort Food Your Family Will Love

Name: Sourdough Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 cup cold unsalted butter (cubed); ½ cup sourdough discard; 2-4 tablespoons cold water; 2 cups cooked shredded chicken (rotisserie chicken works great!); 1 cup diced carrots; 1 cup diced potatoes; 1 cup frozen peas; ½ cup corn; 4 tablespoons unsalted butter; ⅓ cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk or heavy cream; 1 teaspoon salt; ½ teaspoon black pepper

Posted on April 24, 2026

Protein

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This Sourdough Chicken Pot Pie comes together in about 30 minutes and uses just one pan for easy clean-up, making it the perfect weeknight dinner your family will love! Trust me, you’ll want to add this delicious recipe to your weekly rotation.

Ingredients Breakdown

Creating this Sourdough Chicken Pot Pie is not only simple but it also uses everyday ingredients that you likely have on hand. Here’s what you’ll need:

For the Pie Crust:
2 ½ cups all-purpose flour

1 teaspoon salt

1 cup cold unsalted butter (cubed)

½ cup sourdough discard

2-4 tablespoons cold water

Why Use Sourdough Discard?
Using sourdough discard in the crust gives it a unique, delicious flavor that no ordinary pie crust can match. Plus, it’s a great way to reduce kitchen waste!

For the Filling:
2 cups cooked shredded chicken (rotisserie chicken works great!)

1 cup diced carrots

1 cup diced potatoes

1 cup frozen peas

½ cup corn

4 tablespoons unsalted butter

⅓ cup all-purpose flour

2 cups chicken broth

1 cup whole milk or heavy cream

1 teaspoon salt

½ teaspoon black pepper

Versatile Veggie Options:
The best part? You can easily switch up the ingredients to feature whatever veggies you have on hand. Spinach, celery, or even green beans work great, so feel free to mix and match!

How to Make Sourdough Chicken Pot Pie

Let’s get cooking! Making this Sourdough Chicken Pot Pie is a delightful journey filled with delicious aromas and comforting flavors. Don’t fret; I’ll guide you every step of the way.

Make the Pie Crust: In a large bowl, combine the flour and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until it looks like coarse crumbs. Stir in the sourdough discard. Gradually add cold water, a tablespoon at a time, until the dough comes together. Form into a disk, wrap tightly, and chill in the fridge for at least 1 hour.
Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures that your pot pie will bake evenly and beautifully.
Roll Out the Dough: After the dough has chilled, remove it from the fridge. Roll out half of the chilled dough to about ¼ inch thick and place it in a lightly greased 9-inch pie dish.
Make the Filling: In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes or until lightly golden and fragrant. Gradually add your chicken broth, stirring to prevent lumps, followed by the milk or cream. Keep whisking until the mixture thickens, about 3-5 minutes. Then, stir in the chicken, carrots, potatoes, peas, corn, salt, and pepper. Simmer on low until the veggies are tender, about 5-10 minutes.
Assemble the Pie: Pour the delicious filling into the prepared crust. Roll out the remaining dough and place it over the filling, sealing the edges. Cut a few slits in the top to let steam escape. For a golden finish, brush with a little milk or an egg wash!
Bake: Pop the pie in the oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Oh, the smell wafting through your kitchen will be simply irresistible! Let it cool for 10-15 minutes before slicing to avoid burning your tongue.

If you loved this scrumptious pot pie, be sure to check out my Sourdough discard pizza dough, my Sourdough discard tortillas, or my Sourdough apple pie!

Why This Recipe Works

Quick & Easy
This heavenly pot pie comes together in under 30 minutes of preparation time, which is a game changer for busy families. Dinner doesn’t have to take all evening; this pie is both satisfying and speedy.

Budget-Friendly
Using simple ingredients like chicken, frozen veggies, and sourdough discard keeps costs low. Plus, it’s a great way to use up leftover chicken or whatever bits of veggies you have lying around!

Crowd-Pleaser
Loaded with flavor, hearty ingredients, and a flaky crust, this pot pie will have everyone asking for seconds, or even thirds! Trust me, your family will rave about it.

Customizable
The filling is super flexible! Swap out the chicken for turkey, or even go vegetarian by using a blend of mushrooms and chickpeas instead. Use whatever ingredients you have, and you won’t be disappointed!

Serving & Storage Tips

How to Serve This Sourdough Chicken Pot Pie
This pot pie is amazing on its own, but if you want to elevate your meal, pair it with a fresh green salad or some crusty bread. The crunch and freshness will balance out the creamy filling beautifully!

Storage
Let any leftovers cool completely, then transfer to an airtight container. It keeps well in the fridge for up to 3 days, if it lasts that long!

Reheating Instructions
To reheat, simply pop it back in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual slices for a quick meal, though I prefer the oven for that lovely crispy crust!

Freezer Friendly
Yes! This pie is perfect for freezing. Just ensure it’s tightly wrapped in plastic wrap followed by aluminum foil. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight and reheat in the oven.

Enjoy cooking this Sourdough Chicken Pot Pie! As my kitchen fills with the scents of home, I’m reminded of how food truly brings us together. So gather your loved ones around and dig in because, like I always say, the best moments are made around the dinner table. Happy cooking! For more Recipes Follow Us in our Pinterest.