Pot pie of any kind is just one of those delicious comfort foods that make me feel all warm and cozy. It just tastes like home to me. I started making my pot pies from scratch a couple of years ago, and I’m so thankful that I did! I’ve been tweaking my recipe along the way, and have finally landed on my favorite. My Sourdough Chicken Pot Pie is made from scratch with real food ingredients. It’s a recipe that I feel good making and laboring over in the kitchen, and then even better when I get to taste the fruits of my labor! Or I guess vegetables. And chicken. Anyways, learn how to make my from-scratch Sourdough Chicken Pot Pie recipe below!
Why is this recipe special?
Well, for starters, it’s from scratch! You won’t find any artificial or processed foods here. Skip that condensed cream of who-knows-what soup and get some real food with this recipe!
Secondly, the sourdough pie crust. Most pot pie recipes that I have seen online call for store-bought pie crust. What a night and day difference the flavor is of a homemade crust vs. a store-bought one!
I made this pie as from-scratch as I could, and it’s the best tasting pot pie I’ve had in my life! You’ll never need another recipe after trying this one.
- Large pot: I use the 5 qt. pot from our stainless steel set.
- Spatula: I like to use a silicone one.
- Measuring cups: these measuring cups are my favorite.
- Measuring spoons: I like these spoons because they have a flat bottom that keeps them from tipping over.
- Pie plate: I love my ceramic pie plate.
- Optional: Cutting utensil and board. If you’re using fresh vegetables, you’ll need a knife and cutting board.
- Salted butter: I like grass-fed butter.
- Onion: I prefer a yellow or sweet onion, but you can use whatever you like.
- Salt: I use natural sea salt.
- Black pepper: fresh-ground or pre-ground.
- Flour: I use King Arthur’s unbleached all-purpose flour.
- Broth: I prefer my chicken bone broth, but use whatever you like, even store-bought if you wish.
- Milk: whatever kind you have, even plant-based milk.
- Cooked chicken: Shredded is best. You can also use any of my alternative meat options listed at the bottom of the post.
- Vegetables: My absolute favorite combo is carrots, corn, peas, and green beans. Feel free to use whatever vegetables you like most or have on hand! These can be fresh or frozen.
- Sourdough pie crust: I use one deep dish recipe of my Best Sourdough Pie Crust recipe, prepared.
In a large pot, melt the butter.
Add the onions and cook until tender, stirring occasionally about 6-8 minutes.
Add salt and pepper, and then sprinkle in the flour. Stir constantly until thick and combined, about 15 seconds.
Then, carefully pour in your broth and milk.
Stir constantly until thickened, about 1-3 minutes.
Add the shredded chicken and vegetables, and stir until combined.
Also, make sure you spill some! I never skip this step, just ask my husband every time it’s his turn to clean up the kitchen!
Remove the filling from heat.
Roll out your pie crust as instructed in the Best Sourdough Pie Crust post. Drape the crust over the pie plate and poke holes in it with a fork.
Add your filling.
Top the filling with the remaining pie crust, making sure to slit the top of the crust for venting.
Bake for 25-35 minutes until the filling is bubbly and the pie crust is golden brown. If the crust starts to overcook before the filling is bubbly, you may cover the crust to keep it from continuing to brown.
Allow it to cool for at least 10 minutes before cutting in. Enjoy!
What if I have a regular pie plate instead of deep dish?
If you have a regular pie plate, you’ll have some filling left over. Try one of these ideas to use up the filling!
- Mini pot pies – use a cupcake pan to make personal-sized pot pies
- Pie crust dippers (found in my Best Sourdough Pie Crust post) and dip them into the filling
- Make two regular pies
- Hand pies
- Eat the filling with a fork! Seriously it’s that good.
Can I make it with something other than chicken?
Absolutely! Try these alternative options:
- Turkey – this is a great use of Thanksgiving leftovers!
- Ham – another good leftover meat option
- Bacon – you can even mix some shredded cheddar into the filling with this one as well! Cheese and bacon make everything better
- Beef – many people like to include potatoes with this one as well
- Vegetable pot pie – add an additional 2 cups of veggies and leave out the meat altogether
Do I have to pre-bake or cover the crust?
This pie will bake long enough in the oven that you will not need to pre-bake the crust. If the crust is getting too brown, you may cover it up for the remaining baking time so as not to overcook it!
Can I freeze the sourdough chicken pot pie?
Yes! You may freeze a fully assembled pie, or even a fully cooked pie, for up to 2-3 months.
Sourdough Chicken Pot PieCourse: Natural Food
This delicious from-scratch sourdough chicken pot pie is so warm and comforting! Enjoy this savory meal as a cozy dinner, and then have the leftovers for lunch the next day!
1/3 cup salted butter
1/2 of a medium onion, finely chopped
3/4 tsp. salt (add an additional 1 tsp. salt if you’re using unsalted broth)
1/4 tsp. black pepper
1/3 cup all-purpose flour
1 3/4 cups chicken broth (I use my homemade bone broth)
1/2 cup milk (your favorite dairy or plant-based milk)
2 cups cooked, shredded chicken (or other meat)
2 1/2 cups vegetables (chopped fresh, or 12oz. frozen bag. my favorite combo is carrots, corn, peas, and green beans)
1 sourdough pie crust, prepared
- Preheat the oven to 425° F.
- In a large pot, melt the butter. Add the onions and cook until tender, stirring occasionally about 6-8 minutes.
- Add salt and pepper, and then sprinkle in the flour. Stir constantly until thick and combined, about 15 seconds.
- Carefully pour in your broth and milk, and stir constantly until thickened, about 1-3 minutes.
- Add the shredded chicken and vegetables, and stir until combined. Remove the filling from heat.
- Roll out your pie crust as instructed in the Best Sourdough Pie Crust post. Drape the crust over the pie plate and poke holes in it with a fork.
- Add your chicken pot pie filling.
- Top the filling with the remaining pie crust, making sure to slit the top of the crust for venting.
- Bake for 25-35 minutes until the filling is bubbly and the pie crust is golden brown. If the crust starts to overcook before the filling is bubbly, you may cover the crust to keep it from continuing to brown.
- Allow it to cool for at least 10 minutes before cutting in. Enjoy!
- Approximate Nutritional Information Per Serving: 633 calories, 44g carbs, 40g fat, 22g protein, 13g sodium, 4g sugar
- This recipe is also delicious as leftovers the next day!