Home / Sourdough Discard Recipes / Sourdough Chicken Pot Pie with Sourdough Biscuits

Sourdough Chicken Pot Pie with Sourdough Biscuits

Sharing is caring!

This post may contain affiliate links . Read my full Disclosure Policy here.

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. 

Sourdough Chicken Pot Pie in a Cast Iron Skillet

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. I love this recipe because it is really easy to make, and since it is cooked in a cast iron skillet, there are also minimal dishes! The warm biscuits are so soft and buttery and go so well with the savory chicken and veggie filling. 

Wooden spoon holding sourdough biscuit in chicken pot pie

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. 

Sourdough Chicken Pot Pie on a white plate

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!

Sourdough Chicken Pot Pie in a cast iron skillet

Tools to make the Sourdough Chicken Pot Pie 

Food processor Using the food processor makes this recipe a breeze to make. It replaces the need to use a pastry cutter or do it by hand with a fork. You can also use a blender with a dough attachment, like my Ninja blender has. 

Rolling Pin– This is by far my favorite rolling pin. It is butter soft and smooth and just rolls out my dough so well. My link gives you 10% off!

12″ Cast Iron Skillet – A cast Iron Skillet is convenient because it can go from the stovetop to the oven, so less dishes!

Biscuit Cutter – You can use a biscuit cutter if you have one but a mason jar ring works just as well.

Bowl with a biscuit from Sourdough Chicken Pot Pie

Ingredients for the Sourdough Chicken Pot Pie

For the filling:

  • Butter: You can use salted butter or unsalted butter. 
  • Onion: One yellow or white onion diced. 
  • Garlic cloves: Minced garlic to add flavor. 
  • Flour: All-purpose flour is used to thicken the filling. If you only have bread flour you could use that too. 
  • Milk: I used whole milk, but you can use what you have on hard or heavy cream if you prefer.  
  • 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. 
  • 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.
  • Vegetables: You can use whatever veggies 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.

For the sourdough biscuits:

  • Flour: I recommend unbleached all-purpose flour.
  • Baking powder: This helps the biscuits rise. 
  • Salt: If you use salted butter you can cut the amount of salt in half. 
  • Butter: I use unsalted butter, but you can sub for salted butter if that is what you have on hand. 
  • Sourdough discard: The discard in the biscuits will give a similar tang that buttermilk typically does in biscuit recipes. 
  • Milk: I used whole milk, but you can substitute for whatever you have on hand. 
Overhead view of Sourdough Chicken Pot Pie in cast iron skillet

Instructions to make the Sourdough Chicken Pot Pie:

To make the biscuits:  

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.

sourdough biscuit dough before adding the liquids

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. 

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.

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:

First, preheat the oven to 425F degrees

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.

Then add in ¼ cup flour and stir. Cook for about 2 minutes. This is creating the roux that will thicken the filling. 

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.

Add the seasoning and herbs. And then mix in shredded, cooked chicken and frozen or fresh veggies. 

Cutting biscuits for sourdough chicken pot pie

Cut the sourdough biscuits into 7-8 rounds and place on top of the mixture.

Brush milk on top of the biscuits. 

overhead view of unbaked Sourdough Chicken Pot Pie

Bake at 425F for about 25 minutes or until the biscuits are golden brown. 

Remove from the oven and enjoy! 

Closeup on biscuits for Sourdough Chicken Pot Pie

How to make this recipe without a cast iron skillet 

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. 

Sourdough Chicken Pot Pie on a white plate

How to store this recipe

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.

More Sourdough Recipes to Try

Recipe Card

Chicken pot pie in a cast iron skillet with sourdough biscuits on top.

Sourdough Chicken Pot Pie

Emily Christensen
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
4.78 from 9 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 305 kcal

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

You can use a 10″ skillet but it is filled to the top. I recommend placing a pan underneath just in case it overflows slightly when baking. If you do not have a cast iron skillet, you can cook the filling in a regular pan and then transfer to an oven safe dish and bake.

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

Serving: 1gCalories: 305kcalCarbohydrates: 38gProtein: 16gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 48mgSodium: 421mgFiber: 4gSugar: 4g
Keyword chicken broth, sourdough discard, sourdough discard biscuits, vegetables
Tried this recipe?Let us know how it was!

More sourdough recipes

11 Comments

    1. Shouldn’t be an issue my only thought is maybe the biscuit dough will get really wet sitting on top. Perhaps have the dough ready and then right before baking just roll out and cut them to place on top while your oven preheats.

  1. If I want just the biscuits to put in biscuits and gravy, would I just bake them on a cookie sheet at 425 for how long?

  2. 5 stars
    I wanted to use up my leftover Thanksgiving turkey and found this recipe. It is so good! I had no issues with the sauce thickening. The sourdough biscuits are also delicious and I may use that recipe for just biscuits! Would definitely make this again.

  3. 5 stars
    This was an easy delicious recipe, I struggle with pie crust so to do this with biscuits was perfect solution. I threw an egg wash on the biscuits and added a little more milk and broth right before I put the biscuits on

  4. Not sure what happened, but it was SO liquidy and thin. I followed the measurements and instructions exactly. Read everything multiple times awhile cooking. Not sure what happened. Also if adding carrots probably a good idea to cook prior to baking. I cut my carrots thin and small and they were not at all cooked. Super disappointed. The biscuits were delicious and easy to make, so I’ll need to do another recipe for the filling but would use only the biscuit recipe.

    1. I’m sorry it came out so runny. I’ve never had that happen with mine but you could try adding more flour to the roux to thicken it up. That’s a good idea to note on the carrots thanks for pointing that out. I always use frozen veggies so I should make note of that for fresh veggies. Thanks for the feedback.

  5. 5 stars
    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!

4.78 from 9 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating