• 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.