Sourdough Chicken Pot Pie Recipe (Step by Step)

My Sourdough Chicken Pot Pie Recipe pairs a flaky sourdough discard pie crust with tender chicken and creamy filling for classic comfort food with a little sourdough depth.

I use cooked chicken or leftover chicken, including a batch of cast iron skillet chicken breasts, to make this easy sourdough chicken pot pie a practical family dinner.

Why You’ll Love This Sourdough Chicken Pot Pie Recipe

• Flaky, creamy comfort: You get a golden brown double crust pie with a rich creamy chicken filling that feels like the ultimate comfort food. I serve it with Sourdough Garlic Cheese Chive Biscuits and return to Sourdough Chicken and Dumplings Soup when I want another cozy chicken dinner.
• A flexible dinner plan: You can make the pie dough ahead and keep it chilled for a long ferment, which makes dinner timing simpler. I often add Soft Sourdough Discard Dinner Rolls to a planned meal for another make-ahead option.
• A purposeful use for chicken and discard: You can give leftover chicken and sourdough discard a new purpose rather than reaching for store-bought pie crust. On another night, you might try cooked chicken in Sourdough Crispy Chicken Bacon Ranch Wraps or make Homemade Fried Sourdough Chicken Tenders.

How to Make Sourdough Chicken Pot Pie

1. For a homemade crust, prepare my Sourdough Pie Crust recipe through step 7. You can prepare this pie crust recipe days in advance to save on time and to long ferment the pastry dough. This recipe makes enough for a double crust pie.
2. In a large Dutch oven or pot, melt the butter, then add the carrots, celery and onions, saute over medium heat until they are tender.

3. Add the minced garlic and cook for 1 minute or until fragrant. 
4. Warm up the chicken stock in a liquid measuring cup. Add in the sourdough discard and whisk until incorporated. Slowly pour the broth mixture and half and half into the pot, then bring to a simmer and cook until the mixture is a thick gravy consistency. Add the salt and pepper. Sometimes I like to add dried thyme as well.
5. Add the cooked, cubed chicken, frozen peas and frozen corn and stir until combined. Remove the filling from the heat and let it cool. If the filling is hot, it will melt the butter in the pie crust. 
6. Preheat the oven to 425 degrees F.

7. In the meantime, roll out the pie crust. Remove one of the pie dough discs out of the fridge and leave it at room temperature for about 10 minutes for easy rolling. 

8. On a lightly floured work surface, roll one of the discs into a 12-inch diameter circle. Carefully place it into a deep 9 inch pie dish that is at least 1.5 inches deep.

9. Spoon the pie filling into the crust.

10. Flour your work surface again and roll the second pie dough disc into a 10” diameter circle. Place this over the pie filling. Crimp the pie crust together, then fold the excess dough behind the bottom crust.

11. Crimp with a fork or pinch with your clean fingers to seal. Cut 4 small slits with a sharp knife on the top pie crust to allow steam to escape. In a small bowl, whisk together an egg with milk. Using a pastry brush, brush the egg wash on the top crust. 

12. Bake at 425 degrees F for 30-35 minutes or until the top crust is gold brown. Check to see if the edges are browning too fast around 20 minutes. If necessary, cover them with a pie shield or cover with aluminum foil. 

13. Once baked, remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy!

How to Store

Store leftovers in an airtight container and refrigerate them for 3-4 days. Reheat by setting the oven to 320°F and heat until warmed through, which takes about 15-20 minutes. If you’re short on time, the microwave works too; just heat in short bursts.

To freeze it, wrap the whole pie (or individual slices) tightly in plastic wrap or foil, then into a freezer bag or container. It’ll keep for up to 2 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat. 

More Chicken Sourdough Recipes

Sourdough Chicken and Dumplings Soup Recipe

Sourdough Crispy Chicken Bacon Ranch Wraps Recipe

Homemade Fried Sourdough Chicken Tenders Recipe

The Best Cast Iron Skillet Chicken Breast Recipe

If you tried this Sourdough Chicken Pot Pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!

Sourdough Chicken Pot Pie Recipe

By McKenna Pulda

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Yield: 8 slices

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

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Flaky sourdough crust packed full of creamy gravy, moist chicken and hearty veggies, your whole family will surely love this comforting Sourdough Chicken Pot Pie Recip.

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4.80 from 5 votes

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Equipment

• Dutch Oven
• 9-inch deep pie dish
• pie shield
• Rolling Pin

Ingredients

• ▢ My Sourdough Pie Crust Recipe
• ▢ 57 grams unsalted butter 4 Tablespoons
• ▢ 75 grams celery, 1/4 inch slices 1/2 cup, about 2 stalks
• ▢ 150 grams carrots, 1/4 inch slices 1 cup, about 2 large carrots
• ▢ 50 grams onion, diced 1/3 cup, about 1 small onion
• ▢ 2 cloves garlic minced
• ▢ 350 grams chicken stock 1 1/2 cups
• ▢ 100 grams sourdough discard 1/3 cup
• ▢ 155 grams half and half 2/3 cup
• ▢ salt and pepper to taste
• ▢ 450 grams cooked chicken, cubed 1 pound
• ▢ 75 grams frozen peas 1/2 cup
• ▢ 75 grams frozen corn 1/2 cup
• ▢ egg wash **

Instructions

1. Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust). Then, follow the instructions below. 

   Long Ferment: Store the wrapped discs in the fridge for up to 3 days.
   My Sourdough Pie Crust Recipe
2. In a large Dutch oven or pot, melt the butter, then add the celery, carrots and onions, saute over medium heat until they are tender.
   57 grams unsalted butter, 75 grams celery, 1/4 inch slices, 150 grams carrots, 1/4 inch slices, 50 grams onion, diced
3. Add the minced garlic and cook for 1 minute or until fragrant. 
   2 cloves garlic
4. Warm up the chicken stock in a liquid measuring cup. Add in the sourdough discard and whisk until incorporated. Slowly pour the broth mixture and half and half into the pot, stir, then bring to a simmer and cook until the mixture is a thick gravy consistency. Add the salt and pepper. Sometimes I like to add dried thyme as well.

   You can use active sourdough starter, just use the same amount in grams.
   350 grams chicken stock, 100 grams sourdough discard, 155 grams half and half, salt and pepper to taste
5. Add the cooked, cubed chicken, frozen peas and frozen corn and stir until combined. Remove the filling from the heat and let it cool. If the filling is hot, it will melt the butter in the pie crust. 
   450 grams cooked chicken, cubed, 75 grams frozen peas, 75 grams frozen corn
6. Preheat the oven to 425 degrees F.
7. In the meantime, roll out the pie crust. Remove one of the pie dough discs out of the fridge and leave it at room temperature for about 10 minutes for easy rolling. 
8. On a lightly floured work surface, roll one of the discs into a 13-inch diameter circle. Carefully place it into a deep 9 inch pie dish that is at least 1.5 inches deep. Spoon the cool pie filling into the crust.
9. Flour your work surface again and roll the second pie dough disc into a 10-inch diameter circle. Place this over the pie filling. Fold the excess dough behind the bottom crust, then crimp the crust with a fork or pinch with your clean fingers to seal. Cut 4 small slits with a sharp knife on the top pie crust to allow steam to escape.
10. In a small bowl, whisk together an egg with milk. Using a pastry brush, brush the egg wash on the top crust. 
    egg wash **
11. Bake at 425 degrees F for 30-35 minutes or until the top crust is gold brown. Check to see if the edges are browning too fast around 20 minutes. If necessary, cover them with a pie shield or cover with aluminum foil. 
12. Once baked, remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy!

Notes

How to Store

Store leftovers in an airtight container and refrigerate them for 3-4 days. Reheat by setting the oven to 320°F and heat until warmed through, which takes about 15-20 minutes. If you’re short on time, the microwave works too; just heat in short bursts.

To freeze it, wrap the whole pie (or individual slices) tightly in plastic wrap or foil, then into a freezer bag or container. It’ll keep for up to 2 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat. 

Ingredient Substitutions

Sourdough pie crust: Swap out the lard for more butter, if you prefer. You can also prepare it 3 days in advance to long-ferment the dough and save on some time. 

Chicken: Save even more time by cooking your chicken ahead of time. You can also use an equal amount of rotisserie chicken. 

Vegetables: A combination of tender carrots, celery, onions, garlic, peas and corn has always been my favorite! But feel free to omit, substitute or add to your liking. 

Gravy: You can substitute chicken stock for bone broth, chicken broth, vegetable broth/stock. If using active sourdough starter, use the same amount in grams. 

Seasoning: Season this comfort food with salt and pepper. But feel free to jazz it up with dried thyme or Italian seasoning. 

Egg wash: For a perfect golden brown finish, whisk up an egg with some milk and brush the top crust with a pastry brush.

This recipe card was updated on 03/16/26.

Nutrition

Serving: 1slice | Calories: 639kcal | Carbohydrates: 11g | Protein: 3g | Fat: 65g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 97mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3495IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 0.4mg

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