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This Sourdough Chicken Pot Pie recipe is the ultimate comfort food. It has a hearty and creamy filling topped with flaky, buttery sourdough biscuits. It’s a one stop meal with the protein, vegetables and bread all in one.
Chicken Pot Pie is a classic dinner recipe that my whole family loves, so I knew I had to make one with a sourdough twist. The biscuits are made from scratch but don’t worry, they are super simple to make! I used to be intimidated to make biscuits but once I did there was no turning back, it’s so quick and easy with a food processor or blender that can mix dough. The key to getting a flaky biscuit is to use very cold butter, so be sure to freeze the butter ahead of time.
The biscuit recipe is very similar to my Easy Jalapeno Cheese Sourdough Biscuits, and yes, they are as amazing as they sound! If you want to add a little spicy, cheesy twist, you could add the Jalapeno Cheese Biscuits on top of this Chicken Pot Pie recipe instead of the plain biscuits in this recipe.
Why you will love this recipe
- This Chicken Pot Pie is easy to make and has minimal dishes. The dish is cooked on the stove in a cast iron pan and then transferred to the oven, so you only need one pan to make this recipe.
- The warm biscuits are so soft and buttery and go so well with the savory chicken and veggie filling. Be sure to also check out my Veggie Sourdough Macaroni and Cheese recipe for another family favorite.
- This recipe is a great way to use up leftover chicken or even turkey meat from Thanksgiving. Or, use a rotisserie chicken for an even quicker prep time.
“Made this for dinner tonight and we loved it! So cozy and perfect for a rainy day. Makes me excited for the fall season. Love that it’s a one-pot situation too and uses ingredients that I already had. Def recommend and will remake!” -Jennifer
Using sourdough in a pot pie
The biscuits in this Sourdough Pot Pie recipe use sourdough discard. This helps create a tender biscuit and gives a little tang like buttermilk usually does. If you do not have a sourdough starter yet, you can use this easy sourdough starter recipe to make one in as little as two weeks! If you want more recipes using your sourdough starter check out sourdough hot dog buns, sourdough tortillas and sourdough naan bread as well.
Important Ingredients and Substitutions
- Sourdough Discard- Used in the biscuits, the discard gives a similar tang that buttermilk typically does in biscuit recipes. You can also use active starter if that is all you have on hand.
- Chicken Breast- I prefer to cook my chicken in the instant pot ahead of time and then add it cooked and shredded to save time. You could also use cooked chicken thighs or shredded rotisserie chicken meat.
- Veggies- You’ll start with a base of onions and garlic and then you can use whatever other veggies you you prefer! Frozen is easiest, I like to use a mix of peas, carrots, corn and green beans. If you want to use fresh you will need to boil them ahead of time. If you place the chicken in the instant pot you can add your veggies in then too. Or you can boil with the chicken in a pot of water for 10 minutes.
- Chicken broth- You can use broth, chicken stock, vegetable broth or chicken bone broth, whichever you prefer.
- Seasoning and herbs– Rosemary, parsley, garlic powder, salt and black pepper are the seasonings I used but you can always change them up based on your preferences.
- Butter- Butter is used in the biscuits and the filling. The key to a flaky biscuit is very cold butter, so be sure to chill the butter before making the dough. Either salted or unsalted butter will work.
See all the ingredients and amounts in the recipe card below.
Instructions to make the Sourdough Chicken Pot Pie:
To make the biscuits:
Step 1: First, add the butter to the freezer for about 10-15 minutes or longer. This will ensure that the butter will stay cold which gives the biscuits a flaky texture.
Next, cube the butter and add it to a food processor with the dry ingredients, salt, flour, and baking powder. Pulse until it is a crumbly texture, about 10 seconds. Alternatively, you can do this by hand in a large mixing bowl. Coat the butter in the flour mixture and squeeze the butter with your fingers until a crumbly mixture is formed, or use a pastry cutter.
Step 2: Next, add in the milk and sourdough discard and blend for about 20-30 seconds or until the dough comes together. The dough will be a shaggy consistency at this point, you do not want to over-mix as heating the dough too much will melt the butter. If you are doing this by hand mix the dough to incorporate the ingredients and then add to a floured surface to knead for just a minute to form the dough together.
Step 3: Once mixed, place the dough on a lightly floured surface. Add a light dusting of flour on top and roll the dough with a rolling pin once or twice so it is flat. Fold the dough into thirds, bringing one layer on top of the other like a trifold. Roll out the dough and then turn it 90 degrees and fold it up one more time. Roll the dough into a thick rectangle, roughly 6″ wide x 12″ long.
Set the dough aside until you are ready to cut it and add it on top of the chicken pot pie filing. I recommend wrapping it and keeping it in the fridge to keep the butter cold.
To make the chicken pot pie filling:
Step 4: Melt four tablespoons of butter in a 10” or 12″ Cast Iron Skillet over medium heat. Be sure to coat the sides with butter too, so nothing sticks to the pan. Add in the onion and garlic and sauté until softened and fragrant.
Step 5: Then add in ¼ cup flour and stir. Cook for about 2 minutes. This is creating the roux that will thicken the filling.
Step 6: Slowly add in 1 cup milk & 1½ cup chicken broth while stirring to remove any clumps and incorporate the flour mixture into the liquid. Let simmer for 5-10 minutes to thicken.
Step 7: Add the seasoning and herbs. And then mix in shredded, cooked chicken and frozen or fresh veggies.
Step 8: Cut the sourdough biscuits into 7-8 rounds with a biscuit cutter and place on top of the mixture.
Step 9: Brush milk on top of the biscuits. Bake in a preheated 425°F oven for about 25 minutes or until the biscuits are golden brown.
Recipe Tips
- If you do not have a biscuit cutter to cut the dough, you can use mason jar rings to cut the dough instead.
- If your dough is too dry add a 1-2 Tbsp of cold water to the dough.
- Make sure the butter you use for the biscuits is very cold, frozen is best. The key is to keep the butter from melting so that you get flaky and tender biscuits.
- Use cold sourdough discard if possible to help keep the butter from melting.
- Don’t work the dough too much; doing so will heat up the dough and cause the butter to melt.
How to store the Chicken Pot Pie
To store the sourdough chicken pot pie, transfer it to an airtight container after it as cooled and store in the fridge. It will stay fresh for up to 5 days. To reheat, add it to the microwave or you can add it to an oven-safe dish and bake until warmed through and the biscuits are golden.
Recipe FAQ
Using a cast iron skillet makes this recipe really simple to make because you can take the skillet from the stove top straight into the oven. However, if you do not have a cast iron, it’s okay! You can still make this recipe! Follow the instructions with a regular pan and when the filling is made, just transfer it to an oven-safe dish. A pie or 9×13″ casserole dish work great! Add the filling, top with biscuits, and then transfer to the oven and bake.
Yes! Either sourdough starter or discard will work in this recipe.
I love using frozen because of how easy it is, but you can also use fresh. If you want to use fresh veggies, you will need to boil them ahead of time. If you place the chicken in the instant pot you can add your veggies in then too. Or you can boil with the chicken in a pot of water for 10 minutes.
Yes! This is a great recipe to use leftover Thanksgiving turkey or any other leftover chicken you have on hand.
More sourdough Dinner recipes
Sourdough Discard Recipes
Sourdough Corn Casserole
Sourdough Discard Recipes
Veggie Sourdough Macaroni and Cheese
Soft Sourdough Bread Recipes
Sourdough Pizza Dough
Sourdough Artisan Bread Recipes
Sourdough Bread Bowls
Tried this Sourdough Chicken Pot Pie with Sourdough Biscuits or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Chicken Pot Pie
Ingredients
For the biscuits:
- 280 grams unbleached all-purpose flour, 2 cups
- 13 grams baking powder, 1 Tablespoon
- 9 grams salt, ½ Tablespoon
- 227 grams unsalted butter, 1 cup
- 175 grams sourdough discard, ¾ cup
- 105 grams milk, ⅓ cup + 1 Tablespoon
For the pot pie filling:
- 56 grams butter, 4 Tablespoons
- 200 grams onion, diced (1 large), 1 cup
- 4 garlic cloves, minced
- 35 grams flour, ¼ cup
- 240 grams milk, 1 cup
- 360 grams chicken broth, 1 ½ cup
- 1 teaspoon rosemary, (can replace with 1 tablespoon of fresh)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 chicken breasts, cooked
- 2 cups frozen vegetables, I use peas, carrots, green beans *see instructions for adding fresh vegetables
Instructions
To make the biscuits:
- Place the butter in the freezer for 10-15 minutes to chill.227 grams unsalted butter
- Cut the butter up into cubes and place in a food processor (or blender with dough capabilities) with the flour, baking powder, and salt. Or you can mix by hand or with a pastry cutter.280 grams unbleached all-purpose flour, 13 grams baking powder, 9 grams salt
- Blend for 10-15 seconds until you have a crumbly mixture.
- Add the sourdough discard and milk and pulse again until combined about 20-30 seconds. If you are mixing by hand knead until just combined.175 grams sourdough discard, 105 grams milk
- Once mixed, place the dough on a lightly floured surface. Add a light dusting of flour on top and roll the dough once or twice so it is flat. Fold the dough into thirds, bringing one layer on top of the other like a trifold. Roll out the dough and then turn it 90 degrees and fold it up one more time. Roll the dough into a thick rectangle, roughly 6" wide x 12" long.
- Cover and set the dough aside in the fridge.
To make the pot pie:
- Preheat the oven to 425℉ degrees.
- Melt 4 tablespoons of butter in a 12” cast iron skillet.56 grams butter
- Sautee one diced onion and 4 minced garlic cloves until softened and fragrant.200 grams onion, diced (1 large), 4 garlic cloves
- Add ¼ cup flour and stir. Cook about 2 minutes. 35 grams flour
- Slowly add in 1 cup milk & 1 ½ cup chicken broth.240 grams milk, 360 grams chicken broth
- Season with all the seasonings and let simmer for 5-10 minutes until slightly thickened.1 teaspoon rosemary, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Mix in shredded, cooked chicken and frozen vegetables of choice. If you prefer to use fresh vegetables you can place the raw chicken and the chopped vegetables in a pot and cover with water. Bring to a boil and then let the mixture boil for 10 minutes. Drain and then add the chicken and vegetables.2 chicken breasts, 2 cups frozen vegetables
- Cut sourdough biscuit dough into 8 rounds and place on top. Brush the tops with milk if desired.
- Bake at 425℉ for about 25 minutes or until the tops of the biscuits are golden brown and the filling is bubbly.
Notes
Tips for Success for the Biscuits
- If your dough is too dry add a 1-2 Tbsp of cold water to the dough.
- Make sure the butter you use for the biscuits is very cold, frozen is best. The key is to keep the butter from melting so that you get flaky and tender biscuits.
- Use cold sourdough discard if possible to help keep the butter from melting.
- Don’t work the dough too much; doing so will heat up the dough and cause the butter to melt.
How to make this recipe without a cast iron skillet
Follow the instructions with a regular pan and when the filling is made, just transfer it to an oven-safe dish. A pie or 9×13″ casserole dish work great. Add the filling, top with biscuits, and then transfer to the oven and bake.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use leftover turkey gravy for the filling instead of using flour, milk and chicken broth?
Sure I think that would be yummy.
Can these biscuits just be baked in the oven to be used with sausage gravy?
Yep! You can use reference this recipe for bake time and just leave out the cheddar if you prefer: https://countryroadssourdough.com/sourdough-biscuits/
I just made this tonight and it was DELICIOUS! Super easy to follow! My toddler and my baby also loved it! Will definitely be making this one again. I also used rotisserie chicken because that’s what i had on hand and it was great!
Thanks so much Perla! So happy to hear the whole family liked it.