Description
A delightful Quick and Easy Sourdough Chicken Pot Pie that comes together in about 30 minutes, perfect for a weeknight dinner.
Ingredients
Scale
- 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
Instructions
- Combine the flour and salt in a large bowl.
- Add the cold cubed butter and cut it in until it looks like coarse crumbs.
- Stir in the sourdough discard, then gradually add cold water until the dough comes together.
- Form into a disk, wrap tightly, and chill for at least 1 hour.
- Preheat your oven to 400°F (200°C).
- Roll out half of the chilled dough to about ¼ inch thick and place it in a greased pie dish.
- Melt the butter in a skillet over medium heat.
- Whisk in the flour and cook for about 2 minutes.
- Gradually add chicken broth, stirring to prevent lumps, then add milk or cream and whisk until thickened.
- Stir in the chicken, carrots, potatoes, peas, corn, salt, and pepper.
- Simmer on low until the veggies are tender, about 5-10 minutes.
- Pour the filling into the prepared crust.
- Roll out the remaining dough, place it over the filling, sealing the edges.
- Cut a few slits in the top for steam to escape.
- Brush with milk or an egg wash.
- Bake for 40-45 minutes, until the crust is golden brown and the filling bubbles.
- Let it cool for 10-15 minutes before slicing.
Notes
This recipe is highly customizable; feel free to swap proteins and vegetables as desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg