Irresistible Sourdough Chicken Pot Pie Recipe (Step by Step

In this article, we’ll take you step by step through a mouthwatering Sourdough Chicken Pot Pie recipe, a dish that blends the warmth of home cooking with the unique tang of sourdough. By the end, you’ll not only master this delightful recipe but also impress your family and friends with your culinary skills.

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Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

• 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.

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

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. Spoon the pie filling into the crust.

9. 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.

10. In a small bowl, whisk together an egg with milk. Using a pastry brush, brush the egg wash on the top crust. 

11. Bake at 425 degrees F for 30 to 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 to 15 minutes before slicing and serving. Enjoy!

How to Serve

Serve sourdough chicken pot pie warm, not piping hot, so the filling has time to thicken and the slices hold their shape. Most recipes recommend letting the baked pie rest 10–30 minutes before cutting to avoid runny filling and to keep the crust crisp.​

For a complete meal, plate generous wedges with:

• A simple green salad or steamed vegetables to balance the rich, creamy filling.​
• Optional garnishes like freshly chopped parsley or thyme for color and freshness.​

How to Store

Allow leftover pot pie to cool to room temperature, then cover the dish tightly with plastic wrap or transfer slices to airtight containers before refrigerating. Properly stored, cooked chicken pot pie keeps well in the fridge for about 3–4 days.​

For longer storage, wrap the entire baked or unbaked pie well and freeze; many sourdough pot pie recipes note that pie crust dough alone can be frozen for 3–4 months in a freezer safe bag. Reheat chilled slices in a moderate oven until the center is hot and the crust has re crisped, rather than using only the microwave, to preserve the texture.​

For More Guidance:

Why You’ll Love This Recipe

Easy

This Sourdough Chicken Pot Pie is super simple to make, even if you’re not an expert in the kitchen. Each step is straightforward, from preparing the creamy filling to rolling out the tangy sourdough crust, so you can enjoy homemade comfort food without stress. The beauty of this Sourdough Chicken Pot Pie lies in its ability to turn minimal ingredients into a culinary masterpiece that feels both homemade and hearty, making it perfect for weeknight dinners or special family gatherings.

Comfort Food

There’s something about a warm, flaky Sourdough Chicken Pot Pie that just makes you feel at home. Each bite is a delightful embrace, transporting you back to beloved family dinners and cozy winter evenings. The very nature of this Sourdough Chicken Pot Pie is a celebration of comfort, inviting people to gather around the table and share stories, laughter, and, of course, second helpings.

No Waste Recipe

This no waste recipe elevates your culinary game by creatively utilizing ingredients that might otherwise go to waste. That sourdough discard you typically toss becomes a golden, flaky crust in your Sourdough Chicken Pot Pie, perfectly complementing the savory, creamy filling. Why settle for store-bought when you can create a homemade Sourdough Chicken Pot Pie that bursts with flavor, personality, and satisfaction?

FAQs

Warnings for Sourdough Chicken Pot Pie

1. Food safety with chicken

• Always cook the filling until the chicken is fully cooked and the sauce is bubbling hot to reduce the risk of foodborne illness.
• Do not leave baked pot pie at room temperature for more than 2 hours; after that, bacteria can grow rapidly and the pie should be discarded rather than reheated.

2. Reheating precautions

• Reheat leftovers until the center is steaming hot; avoid reheating the same slice more than once, as repeated cooling and reheating increases food‑safety risk.
• When reheating in the oven, loosely cover with foil so the filling heats through before the crust burns.

3. Handling sourdough discard

• Avoid using very old or off‑smelling discard in the crust or filling, as it can make the pie unpleasantly sour and may indicate spoilage.
• Store discard refrigerated and discard it if you notice mold, strange colors, or an alcoholic/rotten odor.

4. Hot filling and burns

• Let the pie rest at least 10–15 minutes before serving; the interior can be extremely hot and may cause mouth burns if cut too soon.
• Use oven mitts and place the hot dish on a heat‑safe surface, as heavy glass or cast‑iron pans retain high heat for a long time.

5. Allergen and diet considerations

• This dish typically contains gluten, dairy, and sometimes egg (in the wash), which are common allergens; clearly label these if serving to guests.
• If adapting to be gluten‑free or dairy‑free, test small batches first because alternative flours and milks can change texture and stability.

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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Equipment

• Dutch oven or large pot
• Liquid measure cups
• Deep 9 inch Pie Dish
• Rolling Pin
• Paring knife
• Pastry brush

Ingredients

  

• 57 g 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

 

• 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.
• 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
• Add the minced garlic and cook for 1 minute or until fragrant.
• 2 cloves garlic, minced
• 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
• 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
• 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 cool pie filling into the crust.
• 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.
• 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
• 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!

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.

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