This chicken pot pie comes together in about 60 minutes and is made all in one pot, making it a quick and easy weeknight dinner that your family will love! Trust me, you’re going to want this recipe on repeat in your kitchen!
Ingredient Breakdown
For the Easy Discard Pie Crust:
- 2 ½ cups all-purpose flour – This is your base for that flaky pie crust. You can substitute some flour with whole wheat for a nuttier flavor!
- 1 teaspoon salt – Just a couple pinches here, folks. It brings everything to life.
- 1 cup cold unsalted butter (cubed) – Butter is what dreams are made of here. Cold is key for the ultimate flaky texture!
- ½ cup sourdough discard – Using discard here not only adds flavor but also helps prevent waste.
- 2-4 tablespoons cold water – Just enough to bring it all together; start with two and add more if needed.
For the Filling:
- 2 cups cooked shredded chicken – Rotisserie chickens work great here or use leftover chicken from last night!
- 1 cup diced carrots – Fresh or frozen, either works beautifully.
- 1 cup diced potatoes – Adds heartiness. I love using Yukon Gold for their buttery flavor.
- 1 cup frozen peas – Because who doesn’t love peas in a pot pie?
- ½ cup corn – Adds sweetness and color.
- 4 tablespoons unsalted butter – Because more butter means more flavor!
- ⅓ cup all-purpose flour – This thickens your filling.
- 2 cups chicken broth – Homemade is best, but store-bought works just fine in a pinch!
- 1 cup whole milk or heavy cream – Choose cream for the ultimate richness.
- 1 teaspoon salt – Again, it makes the flavors pop.
- ½ teaspoon black pepper – A little kick goes a long way.
Let’s Get Cooking!
Step-by-Step Instructions
Make the Pie Crust
- In a large bowl, combine 2 ½ cups of flour and 1 teaspoon of salt. Give it a little stir to mix everything together.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs, your kitchen will smell amazing!
- Stir in the ½ cup of sourdough discard, then gradually add 2-4 tablespoons of cold water. Mix until the dough comes together. Don’t overdo it!
- Form the dough into a disk, wrap it up, and pop it in the fridge for at least 1 hour.
Preheat the Oven
- Preheat your oven to 400°F (200°C). It’s about to get real cozy in here!
Roll Out the Dough
- Take half of your chilled dough and roll it out on a floured surface until it’s about ¼ inch thick. Carefully place it into a 9-inch pie dish.
Make the Filling
- In a large skillet, melt 4 tablespoons of butter over medium heat.
- Once melted, whisk in the ⅓ cup of flour and cook for 1-2 minutes until lightly golden and fragrant.
- Gradually add in the 2 cups of chicken broth, whisking continuously until smooth. Then stir in the 1 cup of whole milk or cream and let it cook until thickened, this part is where the magic happens!
- Add the shredded chicken, carrots, potatoes, peas, corn, salt, and pepper. Stir everything together, then bring to a simmer and reduce the heat. Cook until the veggies are tender, about 5-10 minutes.
Assemble the Pie
- Pour your luscious filling into the prepared crust. Roll out the remaining dough to cover the pie, sealing the edges and cutting small slits in the top to allow steam to escape.
- Optional: You can brush a bit of milk or egg wash on top for a golden finish, just a little something to fancy it up!
Bake to Perfection
- Bake for 40-45 minutes, until the crust is golden brown and the filling is bubbling. Oh my goodness, the smell will be irresistible!
- Let it cool for about 10-15 minutes before slicing. Trust me, letting it rest is key to keep the filling from spilling out everywhere when serving.
If you loved this Sourdough Chicken Pot Pie, be sure to check out my Sourdough Texas Roadhouse Rolls or my best sourdough recipes!
Why This Recipe Works
Comfort Food
This pot pie is everything you want when you’re looking for comfort, loaded with tons of flavor and creamy goodness! Each bite is like a warm hug on a chilly day.
Quick & Easy
Comes together in under 60 minutes! Perfect for those busy weeknights when you just want a delicious meal without a lot of fuss.
Customizable
The beauty of this pot pie is its versatility. Use whatever ingredients you have on hand! Leftover turkey, mixed vegetables, or even cheese can be great additions.
Meal Prep Friendly
Make double and freeze one for later! This pot pie holds up beautifully in the freezer, so you can have a homemade meal on hand anytime.
Family Favorite
The whole family will love it! Picky eaters or not, everyone can enjoy their own spin on this basic recipe, my kids are always down for a slice!
Serving and Storage Tips
What to Serve With This
This Sourdough Chicken Pot Pie doesn’t need much to shine, but pairing it with a light salad or some crusty bread can round out the meal wonderfully!
Storage
Leftovers can be stored in the refrigerator for 3-4 days. Just place it in an airtight container.
Reheating Instructions
To reheat, place slices in the microwave for a couple of minutes or pop them back in a preheated oven at 350°F for about 15-20 minutes until heated through.
Freezer Friendly
Yes! This chicken pot pie is freezer-friendly. You can freeze either the assembled pie or leftovers. Be sure to wrap tightly in plastic wrap, then foil, and it will keep for up to 3 months. Just thaw it overnight in the fridge before reheating.
Now you’ve got a complete, delicious Sourdough Chicken Pot Pie with an easy discard crust that your family will absolutely adore! Take the time to make this comforting dish, and I promise you it’ll bring joy to your dinner table.
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Sourdough Chicken Pot Pie
Ingredients
Method
- In a large bowl, combine 2 ½ cups of flour and 1 teaspoon of salt and mix well.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the sourdough discard and gradually add cold water until dough comes together.
- Form the dough into a disk, wrap it, and refrigerate for at least 1 hour.
- Preheat your oven to 400°F (200°C).
- Roll out half of the chilled dough on a floured surface to ¼ inch thick and transfer it to a 9-inch pie dish.
- Melt 4 tablespoons of butter in a large skillet over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually add the chicken broth, whisking until smooth, then stir in the milk or cream and cook until thickened.
- Add the shredded chicken, carrots, potatoes, peas, corn, salt, and pepper, stirring well and simmering until veggies are tender.
- Pour the filling into the prepared crust and cover with remaining dough, sealing the edges and cutting slits for steam.
- Optional: Brush with milk or egg wash for a golden finish.
- Bake for 40-45 minutes until crust is golden and filling is bubbling.
- Cool for 10-15 minutes before slicing to prevent filling from spilling.