Best Sourdough Chicken Pot Pie [with sourdough pie crust]

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This sourdough chicken pot pie is a must make for your family. This homemade chicken pot pie features a flaky sourdough pie crust on the top and bottom (it's a double crust pie), as well as a creamy chicken filling thickened with sourdough discard.

Unlike some chicken pot pies which use sourdough biscuits as the top crust, this delicious sourdough chicken pot pie features an easy sourdough pie crust recipe that's guaranteed to be buttery, flaky and golden brown - the perfect accompaniment to the creamy chicken and vegetable filling. It really is the best chicken pot pie recipe!

If you love sourdough recipes that please your family, you might like to check out these sourdough comfort food recipes or these sourdough discard recipes - there's sure to be many recipes that your family will love, including this sourdough apple pie, sourdough pumpkin pie and this overnight sourdough bread.

Sourdough chicken pot pie filling in a cream colored Dutch Oven. There is an unfilled pie crust next to the pot and some more pastry next to a rolling pin next to that.
Creamy chicken filling and golden brown, flaky sourdough pastry - what more could you ask for?

Using Sourdough Starter For Pot Pie

This sourdough chicken pot pie is really cool because it uses your own sourdough starter (or sourdough discard) in both the pie crust and the pie filling. It really doesn't matter whether you use active fed sourdough starter or sourdough discard for this pie. I tend to use whatever I have on hand at the time. If you don't have a sourdough starter - you can make one using these sourdough starter instructions.

It's important to ensure that your sourdough discard you use in the filling isn't too old or it will impart an unpleasant flavor, making the filing taste sour. The sourdough discard is used to thicken the creamy white sauce in the pie filling, in much the same way as it does in this sourdough bechamel sauce.

How To Make Sourdough Chicken Pot Pie

I love to prepare the pie crust and the filling for this creamy chicken pot pie the day before, rolling out the pastry and filling it right before I intend to bake it. I find this gives me the most flaky layers on the top crust of the pie as it's had plenty of time to chill and ferment. This is a large pie and will easily feed 4 to 6 people with leftovers.

I bake this pie in a pie dish that is 1.4L or 1.47Q. It is 25cm (10") wide and 5cm (2") deep. The filling in this recipe fitted perfectly in this size pie plate with no leftovers. You could use a cast iron skillet if you prefer.

Preparing the Pie Crust

  1. Before you start the pie filling, make sure you have 2 discs of sourdough pastry (pie crust) chilling in the fridge. You can find full step by step instructions for this easy sourdough pastry here.
  2. The most important thing to remember with the sourdough pie crust is to ensure you use cold butter. Using a food processor or Thermomix is a great way to make the pie crust in a matter of seconds!
A large disc of sourdough pie crust that has been cut into two pieces.
This is one portion of sourdough pie crust that I've cut into two pieces - one for the bottom crust and one for the top crust. This is plenty to make this sourdough chicken pot pie.

How To Prepare The Chicken Pie Filling

Poaching the Chicken

  1. Place the chicken breasts in the bottom of a heavy based pot and cover with chicken stock and milk. Add the stock cubes and thyme sprigs and warm the mixture on the stove until it's just simmering. Allow the chicken to gently simmer in the poaching liquid for around 15 minutes or until it's completely cooked through. Do not allow the liquid to boil.
  2. Remove the pot from the heat and allow to cool slightly before removing the chicken and setting aside the poaching liquid (you'll use this liquid in the pie filling).
  3. Use a fork to break the chicken into small pieces and set aside with the poaching liquid.
2 raw chicken breasts sitting in a heavy based pot. The chicken breasts are surrounded by chicken broth. There are thyme sprigs and stock cubes sitting on top. A jug of milk is being added to the pot.
Poaching the chicken in broth and milk before you make the filling brings so much more flavor to this sourdough chicken pot pie! And while it sounds complex, poaching chicken is really very easy!
A blue mixing jug filled with the chicken poaching liquid is sitting next to a plate of shredded chicken.
Set aside the poaching liquid and shredded chicken to add back into the filling mixture.

Preparing the Filling

  1. Saute the onion and sliced garlic cloves in a little olive oil in the bottom of a heavy based pot. Allow the onion to get translucent before adding the carrots and celery. To save washing up, I just use the pot I poached the chicken in!
  2. Saute all the vegetables together for 5 minutes or until cooked through.
  3. Now, pour the white wine into the mixture and allow the wine to deglaze the bottom of the pan. Let it cook off the alcohol for 5 minutes before you move onto the next step.
  4. Now add the poaching liquid back into the pan with the butter and sourdough starter. Stir the sauce really vigorously while it warms through. Keep stirring as the sourdough starter thickens the sauce. Do not let the sauce boil.
  5. Once the sauce has thickened, add the chicken pieces back into the sauce with the salt, black pepper and some fresh thyme (leaves removed from the stalk). Stir well to ensure the chicken pieces are well coated in sauce. Set the pie filling aside to cool (it's important that is is not hot when you add it to the pastry).
A wooden board with carrots, celery sticks, garlic cloves, white onions and thyme sprigs.
Diced carrot, celery, onion and garlic being sauted in a heavy based pot.
Heavy based pot with the creamy chicken pot pie vegetable sauce. The shredded chicken is being tipped into the creamy sauce.

How To Prepare The Pastry

  1. Preheat the oven to 390F (200C).
  2. For this recipe you'll need to prepare the sourdough pie crust in advance. When you are ready to assemble the chicken pot pie, take the sourdough pie crust out of the fridge.
  3. Separate the pastry into two portions, one for the top and one for the bottom.
  4. Grab your rolling pin.
  5. Roll the first portion out until it's large enough to fit your pie dish. For this recipe I used a 1.47Q or 1.4L pie dish. Place the rolled out pastry into the pie dish and gently ease the pastry into the base (don't stretch it). Ensure there is a little overhang so you can join the top crust to the bottom crust and then cut any excess off. You do not have to grease the pie dish at all.
  6. Fill the pie crust with the cooled pie filling (it's important that the filling isn't hot or it will completely melt the pastry). Fill the pie crust generously as it will sink a bit while cooking.
  7. Now roll out the second portion of pastry and place it over the top of the pie, cutting off any excess pastry.
  8. Use a fork, or your fingers, to crimp the top and bottom crust together.
  9. Cut a small vent in the centre of the pie with a sharp knife.
  10. Mix the egg and water together and generously brush the top of the pie all over with the egg wash using a pastry brush.
  11. If you haven't already preheated the oven, pop the pie in the fridge while you preheat the oven to 390F (200C).
  12. When the oven is preheated, place the pie into the oven at 390F (200C) for around 30 minutes. After this time, reduce the temp to 350C (175C) and bake for a further 45 minutes or until the crust is golden and filling is bubbling (you'll be able to see it through the vent you cut in the top).
  13. Once the pie is golden and baked through, take it out of the oven and allow it to sit for around 30 minutes before you serve it. This will ensure the sauce thickens and you don't get a soggy pie. If you have time, letting it sit for even longer will give you a better pie!
Sourdough pie crust that has been placed into a pie dish. There is a rolling pin to the right of the pie dish.
Roll one portion of the pie crust out and gently lay it in the bottom of the pie dish. You do not have to grease the pie dish at all as there is enough butter in the pastry.
Generously fill the pastry with chicken filling. I have used the whole pot of filling in my pie.
Lay the top pie crust over the filling and join the edges together before crimping them with a fork.

Ingredient Notes

  • Chicken - If you don't have time to poach the chicken, you can use 600g of rotisserie chicken for the filling. Then instead of adding the poaching liquid to the filling, you would just need to add the chicken broth, milk and stock cubes to the vegetables and wine and proceed to thickening the sauce with sourdough discard. This could also be a great way to use leftover chicken.
  • Chicken Broth - you can use homemade chicken broth, homemade bone broth or store bought broth for the poaching liquid. If you don't have any of these, you can make some broth by dissolving 2-3 stock cubes into 250g of hot water.
  • Milk - you can use any % of milk you like. I have only used dairy milk, I haven't tried poaching the chicken with plant based milk.
  • Vegetables - you can include whatever vegetables you like in this sourdough chicken pot pie. Green peas and green beans work really well with the creamy filling (my kids just won't eat them).

Using A Pie Shield

If you are concerned with your pie crust burning on the edges, wrap a large piece of aluminum foil around the edge of your pie (it needs to be fairly loose, but should shield the edges). You can use this for the first 30 minutes of the bake and then remove when you turn the temperature down. This can help if you have an oven with hot spots or your temperature is a little off.

I haven't used a pie shield to bake this pie and I like the way the pastry turned out. I am baking in a fairly new oven so I know the temperature is correct and I am using the fan function.

SOURDOUGH CHICKEN POT PIE - PINTEREST IMAGE
SOURDOUGH CHICKEN POT PIE RECIPE - RECIPE FEATURE IMAGE

Sourdough Chicken Pot Pie Recipe [step by step]

This homemade sourdough chicken pot pie will be the best chicken pot pie you've ever had! Made with buttery, flaky sourdough pastry and a creamy chicken filling thickened with sourdough - there won't be any leftovers when this pie is for dinner!
4.95 from 17 votes
Prep Time 2 hours
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes
Servings 1 Chicken Pot Pie
Calories 1547 kcal

Equipment

  • Pie Dish 1.4L / 1.47Q

Ingredients  

Sourdough Pie Crust

  • 1 Sourdough Pie Crust (see notes) top and bottom crust
  • 600 g Chicken Breast (approx 2 chicken breasts)
  • 500 g Milk
  • 250 g Chicken Broth (or bone broth or see notes for other alternatives)
  • 2 Chicken Stock Cubes
  • 4 sprigs Fresh Thyme (2 for poaching liquid + 2 for pie filling)
  • 100 g Diced Onion (approx. 1 medium onion)
  • 150 g Diced Carrot (approx. 2 medium carrots)
  • 80 g Celery (approx. 2 celery sticks)
  • 3 cloves Garlic (crushed and sliced)
  • 50 g Butter
  • 100 g White Wine (or water)
  • 100 g Sourdough Starter (or sourdough starter discard)
  • 1 teaspoon Pepper (ground)
  • 1 teaspoon Salt
  • 1 Egg (to egg wash the pie crust)

Instructions 

  • Before you start the pie filling, make sure you have 2 discs of sourdough pastry (pie crust) chilling in the fridge. You can find full step by step instructions for this easy sourdough pastry here.

How To Prepare The Chicken Pie Filling

  • Place the chicken breasts in the bottom of a heavy based pot and cover with chicken stock and milk. Add the stock cubes and thyme sprigs and warm the mixture on the stove until it's just simmering. Allow the chicken to gently simmer in the poaching liquid for around 15 minutes or until it's completely cooked through. Do not allow the liquid to boil.
  • Remove the pot from the heat and allow to cool slightly before removing the chicken and setting aside the poaching liquid (you'll use this liquid in the pie filling).
  • Use a fork to break the chicken into chunks and set aside with the poaching liquid.
  • Saute the onion and garlic in a little olive oil in the bottom of a heavy based pot. Allow the onion to get translucent before adding the carrots and celery.
  • Saute all the vegetables together for 5 minutes or until cooked through.
  • Now, pour the white wine into the mixture and allow the wine to deglaze the bottom of the pan. Let it cook off the alcohol for 5 minutes before you move onto the next step.
  • Now add the poaching liquid back into the pan with the butter and sourdough starter. Stir the sauce really vigorously while it warms through. Keep stirring as the sourdough starter thickens the sauce. Do not let the sauce boil.
  • Once the sauce has thickened, add the chicken pieces back into the sauce with the salt, pepper and some fresh thyme (leaves removed from the stalk). Stir well to ensure the chicken pieces are well coated in sauce. Set the pie filling aside to cool (it's important that is is not hot when you add it to the pastry).

How To Prepare The Pastry

  • Preheat the oven to 390F (200C).
  • For this recipe you'll need to prepare the sourdough pie crust in advance. When you are ready to assemble the chicken pot pie, take the sourdough pie crust out of the fridge.
  • Separate the pastry into two portions, one for the top and one for the bottom.
  • Roll the first portion out until it's large enough to fit your pie dish. For this recipe I used a 1.47Q or 1.4L pie dish. Place the rolled out pastry into the pie dish and gently ease the pastry into the base (don't stretch it). Ensure there is a little overhang so you can join the top crust to the bottom crust and then cut any excess off.
  • Fill the pie crust with the cooled pie filling (it's important that the filling isn't hot or it will completely melt the pastry). Fill the pie crust generously as it will sink a bit while cooking.
  • Now roll out the second portion of pastry and place it over the top of the pie, cutting off any excess pastry.
  • Use a fork, or your fingers, to crimp the top and bottom crust together.
  • Cut a small vent in the centre of the pie with a sharp knife.
  • Mix the egg and water together and generously brush the top of the pie all over with the egg wash.
  • If you haven't already preheated the oven, pop the pie in the fridge while you preheat the oven to 390F (200C).
  • When the oven is preheated, place the pie into the oven at 390F (200C) for around 30 minutes. After this time, reduce the temp to 350C (175C) and bake for a further 45 minutes or until the crust is golden and filling is bubbling (you'll be able to see it through the vent you cut in the top).
    See notes for further info on using a pie shield.
  • Once the pie is golden and baked through, take it out of the oven and allow it to sit for around 30 minutes before you serve it. This will ensure the sauce thickens and you don't get a soggy pie. If you have time, letting it sit for even longer will give you a better pie!

Notes

SOURDOUGH PIE CRUST
You'll need to make a portion of this sourdough pie crust in advance for this recipe. I have used the full portion of the recipe to make a top and bottom crust (and there was still some left over).
 
PIE DISH SIZE
I bake this pie in a pie dish that is 1.4L or 1.47Q. It is 25cm (10") wide and 5cm (2") deep. The filling in this recipe fitted perfectly in this size pie plate with no leftovers. You could use a cast iron skillet if you prefer.
You do not have to grease the pie dish.
 
USING A PIE SHIELD
If you are concerned with your pie crust burning on the edges, wrap a large piece of aluminum foil around the edge of your pie (it needs to be fairly loose, but should shield the edges). You can use this for the first 30 minutes of the bake and then remove when you turn the temperature down. This can help if you have an oven with hot spots or your temperature is a little off.
I haven't used a pie shield to bake this pie and I like the way the pastry turned out. I am baking in a fairly new oven so I know the temperature is correct and I am using the fan function.
 
COOKING TIME
I have allowed 2 hours prep time for this recipe which would include preparing the pastry and cooking and cooling the filling. It can be easier to prepare the pastry and filling the day before, allow the pastry to ferment in the fridge overnight and then assemble it before baking it for dinner.
 
COOLING TIME
It's really important to let the sourdough chicken pot pie sit at room temperature for around 30 minutes. If you cut it too soon, the sauce will be too runny and it will give you a soggy bottom crust and a watery pie.

Nutrition

Serving: 300g Calories: 1547kcal Carbohydrates: 72g Protein: 134g Fat: 74g Saturated Fat: 40g Polyunsaturated Fat: 6g Monounsaturated Fat: 21g Trans Fat: 2g Cholesterol: 643mg Sodium: 14315mg Potassium: 3393mg Fiber: 3g Sugar: 33g Vitamin A: 2906IU Vitamin C: 12mg Calcium: 819mg Iron: 5mg
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4.95 from 17 votes (14 ratings without comment)

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10 Comments

  1. 5 stars
    Made this for dinner and I must say it is the best chicken pot pie I've ever had! My husband, whom I'm having a hard time removing processed food from, also agrees, the best darn pot pie ever!
    Thanks for the recipe!😊

  2. 4 stars
    Just personal taste. I'd add creme fraiche or sour cream in rather than just milk, and a bit of Worcestershire. Haricot vertes (string beans?) cut into cm. pieces might just get sneaked past the kid's sensitive healthy discerning, and avoiding, tastes! Otherwise.... when are you inviting me over for dinner?!! You have a lot of VERY nice recipes, and I'm sure your family eats well!

  3. I would like to try this recipe for a ready made meal by freezing the whole pie. Would I want to par bake the bottom crust first?
    Thank you, I love your recipes!

  4. Hi!
    I’d like to try your recipe and I was wondering what is the portion the nutritional information is based on? It doesn’t say if it’s for 1/6, 1/4, 1/2 or the whole pie.
    Thank you!

    1. It's best to weigh the portion you want to calculate the nutritional values for. Those provided are just an estimate.

  5. 5 stars
    I've made this before, and it is the absolute best. Thank you for sharing this recipe with my family! I want to make this a day early so I can just pop it in the oven. Do you think the crust would get soggy if I prepared it the night before in the pie pan?

  6. If I understand this recipe correctly, at '6. ' under the "Prepare the filling" part you deglaze OVER the vegetables? I am accustomed to emptying the pan of its contents, and then deglazing the pan. Does one really want to remove the glaze from the surface of the vegetables? I understand not leaving the carmelisation and Maillard products behind in the pan, but losing the surface on the vegetables?
    I'm not much of a cook, but the things I do I like to understand (nerdy like that).