Sourdough Chicken Pot Pie Recipe: A step-by-step guide for making a flaky sourdough crust, creamy gravy, and hearty veggies your whole family will love.
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Growing up, my mom’s homemade chicken pot pie was always a meal I looked forward to, with its comforting flavors and flaky crust.
Now, in my own kitchen, I’ve added a sourdough twist to this classic family favorite.
Sourdough discard not only creates the most buttery, flaky pie crust but also lends a rich depth to the creamy, thickened gravy.
You can save time by preparing the dough days in advance and enjoy the extra gut-health benefits of a long-ferment process.
Packed with tender carrots, celery, onions, corn, and peas, this pie is as versatile as it is comforting—feel free to swap in green beans, mushrooms, or any veggies you love.
Best of all, it’s just as delicious fresh out of the oven as it is reheated for leftovers.
Grab your sourdough starter and let’s get cooking!
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Why You’ll Love This Recipe
I’m a huge fan of sourdough recipes. And here’s why you’ll love this easy sourdough chicken pot pie recipe.
Easy
This Sourdough Chicken Pot Pie is super simple to make, even if you’re not an expert in the kitchen. With just a handful of basic ingredients, you can whip up a comforting, homemade dish that’s perfect for any night of the week.
Comfort Food
There’s something about a warm, flaky chicken pot pie that just makes you feel at home. The sourdough crust is buttery and crisp, while the filling is rich and creamy, with all your favorite veggies mixed in. It’s the kind of meal that makes you feel cozy, and it’s sure to put a smile on your face every time.
No-Waste Recipe
If you have leftover chicken or even a store-bought rotisserie chicken lying around, make this recipe. And that sourdough discard you might normally toss? It gets put to good use in the crust, so you’re not only saving time but also making the most out of what you’ve already got. Why go for store-bought pie crust when you can make yours at home?
Ingredients Needed
Sourdough pie crust: Properly made sourdough pie crust recipe is buttery and so flaky. 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: A mixture of chicken stock, half and half and sourdough discard create the perfectly thick and flavorful 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.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Supplies
Dutch oven or large pot: Love using my heavy Dutch oven to prepare this chicken pot pie filling.
Liquid measure cups: For measuring the chicken stock and sourdough discard.
Deep 9 inch Pie Dish: This pie dish is big enough to fold in all the filling for a perfect bake.
Rolling pin: Helps roll out the pie dough evenly and makes it easy to transfer the dough to the pie dish without tearing.
Paring knife: For cutting the slits in the top crust and helps you handle small, detailed tasks like trimming excess dough for a clean, pro finish.
Pastry brush: For a perfect golden brown crust, use a pastry brush to brush the top crust with an egg wash.
How to Make Sourdough Chicken Pot Pie
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.
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.
Add the minced garlic and cook for 1 minute or until fragrant.
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.
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.
Preheat the oven to 425 degrees F.
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.
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. Spoon the pie filling into the crust.
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. 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.
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.
Once baked, remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy!
Is this the best chicken pot pie recipe out there? You tell us!
How to Serve
This sourdough chicken pot pie is the ultimate comfort food, and it is at its best when warm and fresh from the oven. Let it sit for 10-15 minutes so the filling sets up nicely before you slice into it.
Serve it with a simple side like a green salad or some roasted veggies, and you’ve got a cozy, satisfying meal. It’s also great for family dinners or when you’re hosting friends.
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.
FAQs
What’s the best way to reheat a sourdough chicken pie without burning the crust?
To reheat your sourdough chicken pie without burning the crust, cover it with foil and pop it in the oven at 320°F (160°C) until the center is nice and hot, which should take about 15-20 minutes. If you cut it into portions first, it’ll heat up more evenly and won’t burn the crust. Just make sure you only reheat each piece once for safety.
Can I make this in advance and freeze it for later?
Yes, you can make this ahead and freeze it. Start with prepping the chicken and veggies one day, then store them in a gallon bag in the fridge. The next day, cook them, let them cool for about 30 minutes, and then transfer everything to a new bag.
After spooning the filling into the bottom crust, freeze the pie for an hour without the top crust. After that, wrap it up tightly in plastic wrap, squeeze out any air, and cover it with foil. When you’re ready to bake, just let it thaw overnight in the fridge and bake like normal.
If I make this the day before I serve it, how should I reheat it?
If you’re making this the day before, just cover it tightly and store it in the fridge. When you’re ready to serve, preheat your oven to 350°F and pop it in for about 20-30 minutes, or until it’s heated all the way through. If the crust starts to brown too much, you can cover it with some foil to keep it from burning. Just let it cool for a few minutes before serving so you don’t burn your mouth on that hot filling.
What milk is best for making sourdough chicken pot pie?
Whole milk works best. It gives the gravy that creamy, rich vibe we all love. But if you want something a bit lighter, 2% milk or half-and-half will do the job just fine. If you’re going dairy-free, try oat or almond milk, just know it’ll change the flavor and texture a little bit.
Happy baking!
Craving More Chicken Recipes?
Sourdough Chicken and Dumplings Soup
Fried Sourdough Chicken Tenders
Crispy Sourdough Chicken Wraps
Sourdough Chicken Pot Pie Recipe
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.
Ingredients
- My Sourdough Pie Crust Recipe
- 57g (4 Tablespoons) unsalted butter
- 75 grams (1/2 cup, about 2 stalks) celery, 1/4 inch slices
- 150 grams (1 cup, about 2 large carrots) carrots, 1/4 inch slices
- 50 grams (1/3 cup, about 1 small onion) onion, diced
- 2 cloves of garlic, minced
- 350 grams (1 1/2 cups) chicken stock
- 100 grams (1/3 cup) sourdough discard
- 155 grams (2/3 cup) half and half
- salt and pepper to taste
- 450 grams (1 pound) cooked chicken, cubed
- 75 grams (1/2 cup) frozen peas
- 75 grams (1/2 cup) frozen corn
- 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.
To long-ferment the pie dough, store the wrapped discs in the fridge for up to 3 days.
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.
57g (4 T) unsalted butter, 75g (1/2 c) celery, 1/4-inch slices, 150g (1 c) carrots, 1/4-inch slices, 50g (1/3 c) onions, diced
3. Add the minced garlic and cook for 1 minute or until fragrant.
2 cloves garlic, minced
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.
350g (1 1/2 c) chicken stock, 100g (1/3 c) sourdough discard, 155g (2/3 c) 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.
450g (1 lb) cooked chicken, cubed, 75g (1/2 c) frozen peas, 75g (1/2 c) 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 12-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.
1 egg, 15g (1 T) milk
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.
That looks amazing, I really need to use my discard for more stuff. Thank you.
I love being able to use my discard in all sorts of ways! Hope you enjoy this recipe, Geri.
What does half and half refer to? Never seen this before!
Half and half is a mixture of equal parts milk and cream. It is also known as half cream!