Sourdough Chicken Pot Pie

Sourdough Chicken Pot Pie: A comforting twist on a classic favorite! Sourdough Chicken Pot Pie features a rich, flaky Sourdough crust adding a tangy depth to every bite.

Inside, you’ll find tender, seasoned chicken, hearty vegetables like carrots, peas, and parsnips, and a creamy, herb-infused sauce tying it all together.

Perfect for a cozy family dinner or an impressive dish for guests, this pot pie combines rustic charm with gourmet flavors. Enjoy the warmth of home-baked goodness with a Sourdough flair!

Sourdough Chicken Pot Pie Ingredients

• Sourdough Pie Dough
• Fresh Thyme
• Fresh Chives
• Chicken
• Salted Butter
• Yellow Onion
• Frozen Mini Peas
• Organic Carrots
• Organic Parsnips
• Chicken Bone Broth
• Organic Milled Flour
• Salt and Pepper

Preparing the Chicken Pot Pie Crust

What Pie Crust Recipes are Best?

The pie crust is the game changer in this recipe! Our Sourdough Discard Pie Crust or Amy Bakes Bread’s Sourdough Pie Crust + 1 shot of Vodka are the recommendations for this recipe.

Furthermore, you can incorporate fresh herbs into the crust, if you choose. You can do this by either directly incorporating the herbs into the dough, or you can laminate them in as you roll the crust out. Chicken Pot Pie traditionally has a flaky, buttery, and tender crust, and these recipes will not disappoint!

Rolling Out the Pie Crust Dough

For a Whole Chicken Pot Pie

I’d recommend preparing the pie crust dough ahead of time, to give it the proper time to solidify the cold butter for optimal flakiness. Then, lightly dust a surface with flour and roll the pie crust into a circle to 1/2-inch thickness. (Note: If you wish to laminate fresh herbs into the pie crust dough, sprinkle the herbs of choice – thyme and chives – on top of the dough, and then use the rolling pin to seal the herbs on the crust).

Repeat with the second pie crust dough for a top and bottom crust. Finally, place the second pie crust back into the refrigerator until ready to bake the whole pie crust.

For Chicken Pot Hand Pies

Follow the same directions as preparing a whole pie. Next, using a large biscuit cutter, cut the dough into circles. (Note: Reroll extra pie crust dough and cut into circles until all the crust is used). Then, place the circles of dough onto a lightly floured baking sheet. Finally, return it to the refrigerator to stay cold while preparing the filling.

Flash Baking the Pie Crust

For a Whole Chicken Pot Pie

1. Preheat the oven to 425 degrees Fahrenheit.
2. Next, take the rolled out pie dough and place it into a pie baking dish.
   • Note: You only need to flash bake the bottom pie crust. So, the other one can remain in the refrigerator for now.
3. Then, crimp the edges of the pie dough to your liking.
   • Note: King Arthur Baking Co. has a fantastic YouTube video of five different ways to crimp pie crust edges. You can find the video, here.
4. Next, using a fork, gently tap the fork along the bottom of the pie crust dough.
   • Note: This will allow the pie crust to steam while baking, creating a flakier crust.
5. Then, pour pie weights or dried beans into the crust to prevent it from puffing in the oven.
6. Next, place the crust into the oven and bake for 15 minutes or until lightly golden.
7. Finally, remove the crust and set aside to cool.

For Chicken Pot Hand Pies

You do not need to flash bake hand pie crust. It will bake nicely in the oven with the filling.

Creating the Chicken Pot Pie Filling

1. First, in a large pan, drop the butter in and melt it over medium heat.
2. Next, add the onions, carrots, and parsnips, and cook until tender (about 5 – 10 minutes).
3. Then, sprinkle the vegetables with flour and stir to combine.
4. Next, pour in the chicken bone broth and stir until combined.
5. Then, bring the mixture to a boil and reduce the heat to a simmer for 15 – 20 minutes.
6. Next, add in fresh herbs, shredded chicken, and frozen mini peas.
   • Note: I add the peas at the end because I like them to still have a bite in the pot pie. However, if you like a mushier pea, you can add them in with the onions, parsnips, and carrots.
7. Finally, turn the heat off; let the filling cool to room temperature.

Assembling the Chicken Pot Pie

For a Whole Chicken Pot Pie

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, pour in the chicken and vegetable filling into the pre-baked pie crust.
3. Then, lay the second, raw, pie crust circle over the top of the filling.
4. Next, seal the two crusts together by crimping the top crust into the bottom. Seal with water on your fingers, if needed.
5. Finally, cut three slits into the top crust to allow for steam and even baking.

For Chicken Pot Hand Pies

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, put water in a small measuring cup. (You will use this to seal the hand pies).
3. Then, remove the circles of pie dough from the refrigerator. Keep them on the baking sheets.
4. Next, place one to two tablespoons of the chicken and vegetable filling onto the center of the discs of crust.
5. Then, dip your pointer finger into the water and trace the edges of the disc.
6. Next, place a second disc of dough on top of the one with the filling.
7. Then, press and seal the edges of the pie dough. Cut a slit or two in the top dough disc.
8. Finally, repeat steps 3-7 until all pie dough discs are used.

Baking and Cooling the Chicken Pot Pie

For the Whole Chicken Pot Pie

1. Place the Chicken Pot Pie into the preheated oven.
2. Next, bake the pie for 30-40 minutes, or until golden brown.
   • Note: If the crust is browning too fast, drape a sheet of foil over the top.
3. Then, remove the baked Chicken Pot Pie from the oven and set on the stove.
4. Finally, allow it to cool for about 10 minutes before serving.

For the Chicken Pot Hand Pies

1. Place the Chicken Pot Hand Pies into a preheated oven.
2. Next, bake the hand pies for 20-25 minutes, or until golden brown.
3. Then, remove the baked Chicken Pot Hand Pies from the oven and set on the stove.
4. Finally, allow it to cool about 5 minutes before serving.

Serving and Storing the Chicken Pot Pie

Chicken Pot Pie is a full meal on its own and can be enjoyed solo or paired with a lightly-dressed salad.

To store any leftovers, allow the pies to cool completely. Then, place the Chicken Pot Hand Pies in an airtight container and in the refrigerator for up to 5 days. On the other hand, for the whole pie, cover it with foil and set it in the refrigerator for up to 5 days. To reheat, place the hand or whole pie into the oven at 425 degrees Fahrenheit for 10 minutes.

Preparing the Chicken Pot Pie in Advance

Chicken Pot Pie is a recipe that can be made in advance. You can prepare this dish in advance in a few different ways:

For the Chicken Pot Pie Filling

Prepare the Chicken Pot Pie Filling as the directions described above. Once completely cooled, package the filling into an airtight container. Store the filling in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

When you’re ready to use the filling, thaw it overnight in the refrigerator, and then spoon into flash-baked crust or onto hand pie crust. Finally, follow the baking directions and enjoy!

For the Hand Pies

Follow the directions for assembling the Chicken Pot Hand Pies. Place raw hand pies into the freezer until completely frozen (this typically takes 2-3 hours). Then, place the hand pies into an airtight container, such as a freezer-safe Ziploc bags; store for up to 3 months. When you’re ready to bake, pop the Chicken Pot Hand Pies into the oven and follow the baking directions. (Note: You may need to bake them for an additional 5-10 minutes from frozen).

On the other hand, you can freeze the baked and cooled hand pies for up to 3 months in the freezer. To reheat, pop them into a preheated 425 degree oven for 10 minutes.

For the Whole Pie

Follow the directions for assembling the whole Chicken Pot Pie. Wrap the raw pie with plastic wrap and then cover with foil. Place it into the freezer for up to 3 months. When you’re ready to bake, follow the baking directions, but increase the baking time by 10 minutes.

Recommended Products

Sourdough Chicken Pot Pie

Yield: 1 Large Pie or 16 Hand Pies

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Sourdough Chicken Pot Pie: A comforting twist on a classic favorite! Sourdough Chicken Pot Pie features a rich, flaky Sourdough crust adding a tangy depth to every bite.

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Ingredients

• 2 Batches of Sourdough Pie Dough
• 2 tbsp. Fresh Thyme
• 2 tbsp. Fresh Chives, Chopped
• 1 lb. Chicken Breasts or Thighs, Baked and Shredded (or 1 lb. Shredded Rotisserie Chicken)
• 1 tbsp. Salted Butter
• 1 Yellow Onion, Peeled and Diced
• 1 Bag of Frozen Mini Peas
• 4 - 6 Organic Carrots, Peeled and Diced
• 2 Organic Parsnips, Peeled and Diced
• 2 - 2 1/2 c. Chicken Bone Broth
• 1/2 c. Organic Milled Flour
• Salt and Pepper to Taste

Instructions

Rolling Out the Sourdough Pie Crusts

For the Whole Pie

I'd recommend preparing the pie crust dough ahead of time, to give it the proper time to solidify the cold butter for optimal flakiness. Then, lightly dust a surface with flour and roll the pie crust into a circle to 1/2-inch thickness. (Note: If you wish to laminate fresh herbs into the pie crust dough, sprinkle the herbs of choice - thyme and chives - on top of the dough, and then use the rolling pin to seal the herbs on the crust).

Repeat with the second pie crust dough for a top and bottom crust. Finally, place the second pie crust back into the refrigerator until ready to bake the whole pie crust.

For the Hand Pies

Follow the same directions as preparing a whole pie. Next, using a large biscuit cutter, cut the dough into circles. (Note: Reroll extra pie crust dough and cut into circles until all the crust is used). Then, place the circles of dough onto a lightly floured baking sheet. Finally, return it to the refrigerator to stay cold while preparing the filling.

Flash Baking the Sourdough Pie Crust

For the Whole Pie

1. Preheat the oven to 425 degrees Fahrenheit.
2. Next, take the rolled out pie dough and place it into a pie baking dish. (Note: You only need to flash bake the bottom pie crust. So, the other one can remain in the refrigerator for now).
3. Then, crimp the edges of the pie dough to your liking.
4. Note: King Arthur Baking Co. has a fantastic YouTube video of five different ways to crimp pie crust edges. You can find the video, here.
5. Next, using a fork, gently tap the fork along the bottom of the pie crust dough. (Note: This will allow the pie crust to steam while baking, creating a flakier crust).
6. Then, pour pie weights or dried beans into the crust to prevent it from puffing in the oven.
7. Next, place the crust into the oven and bake for 15 minutes or until lightly golden.
8. Finally, remove the crust and set aside to cool.

For the Hand Pies

You do not need to flash bake hand pie crust. It will bake nicely in the oven with the filling.

Creating the Chicken Pot Pie Filling

1. First, in a large pan, drop the butter in and melt it over medium heat.
2. Next, add the onions, carrots, and parsnips, and cook until tender (about 5 - 10 minutes).
3. Then, sprinkle the vegetables with flour and stir to combine.
4. Next, pour in the chicken bone broth and stir until combined.
5. Then, bring the mixture to a boil and reduce the heat to a simmer for 15 - 20 minutes.
6. Next, add in fresh herbs, shredded chicken, and frozen mini peas. (Note: I add the peas at the end because I like them to still have a bite in the pot pie. However, if you like a mushier pea, you can add them in with the onions, parsnips, and carrots).
7. Finally, turn the heat off; let the filling cool to room temperature.

Assembling the Chicken Pot Pie

For the Whole Pie

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, pour in the chicken and vegetable filling into the pre-baked pie crust.
3. Then, lay the second, raw, pie crust circle over the top of the filling.
4. Next, seal the two crusts together by crimping the top crust into the bottom. Seal with water on your fingers, if needed.
5. Finally, cut three slits into the top crust to allow for steam and even baking.

For the Hand Pies

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, put water in a small measuring cup. (You will use this to seal the hand pies).
3. Then, remove the circles of pie dough from the refrigerator.
4. Next, place one to two tablespoons of the chicken and vegetable filling onto the center of the discs of crust.
5. Then, dip your pointer finger into the water and trace the edges of the disc.
6. Next, place a second disc of dough on top of the one with the filling.
7. Then, press and seal the edges of the pie dough. Cut a slit or two in the top dough disc.
8. Finally, repeat steps 3-7 until all pie dough discs are used.

Baking and Cooling the Sourdough Chicken Pot Pie

For the Whole Pie

1. Place the Chicken Pot Pie into the preheated oven.
2. Next, bake the pie for 30-40 minutes, or until golden brown. (Note: If the crust is browning too fast, drape a sheet of foil over the top).
3. Then, remove the baked Chicken Pot Pie from the oven and set on the stove.
4. Finally, allow it to cool for about 10 minutes before serving.

For the Hand Pies

1. Place the Chicken Pot Hand Pies into a preheated oven.
2. Next, bake the hand pies for 20-25 minutes, or until golden brown.
3. Then, remove the baked Chicken Pot Hand Pies from the oven and set on the stove.
4. Finally, allow it to cool about 5 minutes before serving.

Storing and Serving the Sourdough Chicken Pot Pie

Chicken Pot Pie is a full meal on its own and can be enjoyed solo or paired with a lightly-dressed salad.

To store any leftovers, allow the pies to cool completely. Then, place the Chicken Pot Hand Pies in an airtight container and in the refrigerator for up to 5 days. On the other hand, for the whole pie, cover it with foil and set it in the refrigerator for up to 5 days. To reheat, place the hand or whole pie into the oven at 425 degrees Fahrenheit for 10 minutes.

Notes

Which Sourdough Crust Recipes are Best?

The pie crust is the game changer in this recipe! Our Sourdough Discard Pie Crust or Amy Bakes Bread's Sourdough Pie Crust + 1 shot of Vodka are the recommendations for this recipe.

Furthermore, you can incorporate fresh herbs into the crust, if you choose. You can do this by either directly incorporating the herbs into the dough, or you can laminate them in as you roll the crust out. Chicken Pot Pie traditionally has a flaky, buttery, and tender crust, and these recipes will not disappoint!

Preparing the Sourdough Chicken Pot Pie in Advance

Chicken Pot Pie is a recipe that can be made in advance. You can prepare this dish in advance in a few different ways:

For the Chicken Pot Pie Filling

Prepare the Chicken Pot Pie Filling as the directions described above. Once completely cooled, package the filling into an airtight container. Store the filling in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When you're ready to use the filling, thaw it overnight in the refrigerator, and then spoon into flash-baked crust or onto hand pie crust. Finally, follow the baking directions and enjoy!

For the Whole Pie

Follow the directions for assembling the whole Chicken Pot Pie. Wrap the raw pie with plastic wrap and then cover with foil. Place it into the freezer for up to 3 months. When you're ready to bake, follow the baking directions, but increase the baking time by 10 minutes.

For the Hand Pies

Follow the directions for assembling the Chicken Pot Hand Pies. Place raw hand pies into the freezer until completely frozen (this typically takes 2-3 hours). Then, place the hand pies into an airtight container, such as a freezer-safe Ziploc bags; store for up to 3 months. When you're ready to bake, pop the Chicken Pot Hand Pies into the oven and follow the baking directions. (Note: You may need to bake them for an additional 5-10 minutes from frozen).

On the other hand, you can freeze the baked and cooled hand pies for up to 3 months in the freezer. To reheat, pop them into a preheated 425 degree oven for 10 minutes.