Sourdough Chicken Pot Pie - The Little Modern Farm (2024)

Sourdough chicken pot pie is warm, filling, and feeds a crowd. The best part is it’s made from scratch, including the crust. It’s easy to make and leaves you with minimal cleanup.

Here in the Deep South, spring weather starts in early March. Daytime temperatures heat up, but the nights are still cool. We have a couple of months left of warm, filling dinners before I dread heating the house with the oven.

Sourdough chicken pot pie is so perfect comfort food on a chilly evening. If you love making pies like I do, check out my blackberry bourbon sourdough galette. It’s simple and so good!

How To Make Sourdough Chicken Pot Pie

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Equipment You’ll Need:

• A cast iron skillet– I used a 15”
• Food Processor
• Mixing bowls
• Rolling pin
• Whisk
• Knife and cutting board

Ingredients:

For the Filling:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 russet potatoes, peeled and diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1 cup milk
• 2 cups cooked chicken, diced
• 1 cup frozen lima beans
• ½ cup frozen corn
• Salt and pepper to taste
• 1 teaspoon dried thyme

For the Sourdough Crust:

• 1 cup sourdough starter
• 1 cup all-purpose flour
• ¾ cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1 tsp cold water
• Egg for egg wash

Step-by-Step Instructions:

1. Preheat Your Oven:

Prior to baking preheat your oven to 375°F (190°C) to get it nice and toasty for our pie. You’ll need to make the sourdough crust ahead of time to give it time to rest.

2. Make the Filling:

• Heat olive oil in your cast iron skillet over medium heat. Add diced onions and carrots Sauté until they start to soften, about 5 minutes.
• Add minced garlic and cook for another minute.
• Sprinkle flour over the veggies and stir well to combine. Cook for about 2 minutes to get rid of the raw flour taste.
• Gradually whisk in chicken stock and milk until the mixture is smooth and thickened.
• Stir in diced chicken, corn, potatoes, frozen beans, dried thyme, salt, and pepper. Let it simmer for 5-10 minutes until everything is heated through and the lima beans are soft.

3. Prepare the Sourdough Crust:

• In a mixing bowl, combine sourdough starter, flour, and salt.
• Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. I also like to use a food processor for this.
• Add a tsp of cold water at a time until the dough comes together into a ball.
• Form the dough into a disc and allow it to rest in the refrigerator for at least 4-6 hours. Overnight is best.
• Roll out the dough on a floured surface until it’s about 1/4 inch thick and large enough to cover your skillet.

4. Assemble and Bake:

• Pour the chicken filling into the cast iron skillet.
• Carefully place the sourdough crust over the top of the skillet, sealing the edges.
• Cut a few slits in the crust to allow steam to escape.
• Brush the crust with an egg wash for a beautiful color.
• Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

5. Serve and Enjoy:

• Let the chicken pot pie cool for a few minutes before slicing into it.
• Serve it up with a side salad or some roasted veggies for a complete meal.

Helpful Tips When Baking a Sourdough Chicken Pot Pie

• Prep Ingredients in Advance: Chop all your vegetables and dice your chicken before you start cooking. This makes the process smoother and everything is ready when you need it.
• Use a Cast Iron Skillet: A cast iron skillet is best for baking pot pie because it distributes heat evenly.
• Season Well: Don’t be shy with the salt and pepper. Chicken pot pie can handle a good amount of seasoning.
• Homemade Stock: If you have the time, make your own chicken stock for the filling. It’s so much better than store-bought.
• Thicken Properly: Be patient when thickening the filling. Cook the flour and veggies together for a few minutes before adding the liquids to make sure your filling isn’t too runny.
• Don’t Overfill: Avoid overfilling your pie with filling. Leave some room at the top to prevent it from bubbling over while baking. You can see in my photos I didn’t follow this advice.
• Ventilation is Key: Cut a few slits in the crust before baking to allow steam to escape. This helps prevent the filling from becoming too watery.

Frequently Asked Questions About Making a Sourdough Chicken Pot Pie

Can I use store-bought pie crust instead of making my own?

Absolutely! Using store-bought pie crust is a convenient option if you’re short on time or prefer not to make your own. Just follow the instructions on the package for baking.

Can I make the filling ahead of time?

Yes, you can make the filling ahead of time and store it in the refrigerator for up to 24 hours before assembling and baking the pot pie. Just make sure to cool the filling completely before refrigerating it.

Can I freeze chicken pot pie?

Yes, chicken pot pie freezes very well. Once it’s baked, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven until warmed through.

Can I use different vegetables in the filling?

Of course! Chicken pot pie is versatile, and you can use a variety of vegetables based on your preferences. Common options include mushrooms, bell peppers, corn, broccoli, and green beans.

Can I use leftover cooked chicken for the filling?

Absolutely! Leftover cooked chicken works perfectly in a chicken pot pie. I almost always use leftover chicken. Just make sure to dice it into bite-sized pieces before adding it to the filling.

How do I know when the pot pie is done baking?

The pot pie is done baking when the crust is golden brown and the filling is bubbling hot. You can also insert a knife into the center of the pie – if it comes out hot to the touch, the pie is ready.

Can I use a different type of pan if I don’t have a cast iron skillet?

Yes, you can use a different type of oven-safe pan or dish if you don’t have a cast iron skillet. Just make sure it’s large enough to hold all the filling and has high enough sides to for the crust.

How do I store leftover chicken pot pie?

Leftover chicken pot pie can be stored in the refrigerator for 3-4 days. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. Reheat individual portions in the microwave or the oven.

Final Thoughts

So, next time you’re craving some comfort food, skip the frozen aisle and give this recipe a try. You’ll be surprised at how easy and delicious it is.

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