Sourdough Chicken Pot Pie: A Scrumptious Meal for Any Occasion

Sourdough chicken pot pie offers a delightful twist on a classic dish. You’ll love the tangy sourdough crust made from discard, which enhances the comfort of the creamy filling.

Rotisserie chicken cuts down on prep time, letting you whip up this hearty meal in about 30 minutes. With tender potatoes and colorful frozen vegetables, each bite is packed with flavor and nutrition.

This dish serves up to eight, making it perfect for family gatherings or meal prep. With its scrumptious sourdough crust and hearty, creamy filling, this sourdough chicken pot pie is sure to become a new favorite in your recipe repertoire.

As you master the art of this dish, you’ll uncover some handy tips and tricks.

Key Takeaways

Sourdough chicken pot pie features a tangy sourdough crust, enhancing the classic pot pie flavor and texture.
The recipe utilizes rotisserie chicken for quick preparation, making it ready in about 30 minutes.
It includes a creamy potato filling, frozen vegetables, and seasonings for added taste and nutrition.
The pie can be frozen unbaked for up to six months, allowing for convenient meal prep.
Each serving contains approximately 804 calories, rich in essential vitamins and minerals, with a fiber content of about 5g.

Recipe Overview

The sourdough chicken pot pie delivers just that when you crave comfort food with a twist. This dish features a unique sourdough crust made from discard, lending a delightful tang that elevates the classic pot pie experience.

You’ll love how the crust bakes to a golden perfection, encasing a rich, creamy filling. Incorporating sourdough discard not only enhances flavor but also reduces food waste, making this recipe a sustainable choice for reducing food waste.

Rotisserie chicken makes this recipe a breeze, allowing you to whip up dinner in about 30 minutes. The filling combines tender chopped potatoes and vibrant frozen vegetables, all enveloped in a silky sauce thickened with flour and a bit of sourdough starter.

As the pie bakes at 375°F for 45-55 minutes, the aroma fills your kitchen, hinting at the bubbling, flavorful treasure waiting inside.

This dish serves up to eight, making it perfect for family gatherings or meal prep. And, it’s highly adaptable; feel free to swap in your favorite veggies or adjust the seasonings to suit your taste.

Ingredients List

You’ll need a variety of ingredients to create this delicious sourdough chicken pot pie, starting with the unique sourdough pie crust. For this crust, gather 1 cup of all-purpose flour, ½ cup of cold unsalted butter, ½ cup of cold sourdough discard, 1 egg, and 1 teaspoon of vinegar.

These elements come together to form a flaky, flavorful crust that perfectly complements your filling. Using a healthy sourdough starter enhances the crust’s flavor, ensuring a delightful base for your pie for achieving a flavorful, crusty loaf.

Next, focus on the filling. You’ll require 1½ cups of chopped potatoes, which add heartiness, and 1 cup of milk for creaminess. The star of the show, 1 cup of chicken broth, infuses the mixture with savory goodness, while ½ cup of all-purpose flour helps thicken it.

Using 1 cup of rotisserie chicken makes this dish incredibly convenient, cutting down prep time and adding robust flavor.

Don’t forget to incorporate frozen vegetables, like peas, carrots, or green beans, to boost nutrition and taste. Season your filling with dried thyme and onion powder, or even sprinkle in some Lawry’s seasoning salt for an extra kick.

Making the Pie Crust

To create a flaky and delicious sourdough pie crust, start by chilling two discs of dough for at least 30 minutes. This step guarantees the cold butter remains solid, which is vital for achieving that perfect flakiness.

For your sourdough pie crust recipe, grab a food processor and combine 1 cup of all-purpose flour, precise measurements with ½ cup of cubed cold unsalted butter, and ½ cup of cold sourdough discard. If you prefer a hands-on approach, use a pastry knife instead.

Next, incorporate 1 egg (separated) and 1 teaspoon of vinegar into the mixture. These ingredients enhance the crust’s texture and prevent it from becoming bread-like.

Once combined, roll the dough to about ⅓ inch thick, ensuring enough overhang to cover the pie dish edges when you assemble.

When you’re ready to make the pie crust, place the rolled dough into a 25cm pie dish. Add your filling, then cover with the top crust.

Crimp the edges and cut ventilation holes to let steam escape while baking. This step is key for achieving that golden, flaky crust you crave!

Preparing the Filling

Preparing the filling for your sourdough chicken pot pie is where the magic really happens. Start by poaching chicken breasts in a mixture of chicken stock and milk for about 15 minutes, ensuring they’re fully cooked and packed with flavor.

While cooking the chicken, sauté finely chopped onions and minced garlic in olive oil until softened. Then, toss in your diced vegetables, letting them mingle with the aromatics. To elevate the flavor, deglaze the pan with a splash of white wine.

Next, combine the reserved poaching liquid with butter and your sourdough starter to create a rich, creamy sauce that will thicken beautifully when mixed with the chicken and veggies.

Once the chicken’s done, shred it and fold it into the sauce along with the sautéed vegetables.

Don’t forget to season your filling with dried thyme, onion powder, salt, and pepper, adding fresh herbs if you like for an extra pop of flavor.

Allow the filling to cool completely before adding it to your pie crust; this step is essential to avoid a soggy bottom.

Assembling the Pot Pie

How do you combine all that delicious filling into a comforting pot pie? It all starts with your chilled sourdough pastry dough. Roll it out to about ¼ inches thick, ensuring it’s large enough to cover both the bottom and top of your pie dish with a bit of overhang.

Next, place the bottom crust in a greased 25cm pie dish, letting it drape over the edges. Trim any excess dough as needed.

Now, pour the cooled chicken filling into the crust, making sure it’s evenly distributed. Roll out the top crust and lay it over the pie. Pinch the edges to seal it tight, then cut several slits for steam to escape.

Brush the top with an egg wash for a beautiful golden finish. Your pot pie is now ready for the oven!

Baking Instructions

With the pot pie assembled and ready to go, the next step is all about bringing that delicious creation to life in the oven. First, preheat the oven to 390°F (200°C). This guarantees even baking and sets the stage for that irresistible golden crust you’re aiming for.

While the oven heats, roll out your sourdough pastry for both the bottom and top crusts, making sure to leave an overhang for crimping those edges beautifully.

Once the oven’s hot, carefully fill the bottom crust with your cooled chicken filling. Avoid using hot filling, as it can lead to a soggy bottom crust—a common pitfall!

Now, cover the filling with the top crust, crimp the edges, and make a few slits to allow steam to escape.

Bake the pie at 390°F for 30 minutes, then reduce the temperature to 350°F for 45 minutes. This two-step baking process is essential for achieving that perfect golden crust.

After baking, allow the pie to cool for 30 minutes. This resting period thickens the sauce and enhances the flavors, making every bite even more delicious.

Freezing and Reheating

If you’re looking to save some of that delicious sourdough chicken pot pie for later, freezing it‘s a fantastic option.

Just transfer the filling to an airtight container, and when you’re ready to enjoy it again, thaw it in the fridge overnight for best results.

Freezing Instructions

Freezing your chicken pot pie is a simple way to enjoy a comforting meal later, and doing it the right way guarantees that you preserve its delicious flavors and textures. To guarantee the best results, follow these freezing instructions: freeze the pie unbaked. This keeps the biscuit dough soft and fluffy, delivering that fresh-baked taste when you’re ready to enjoy it.

Here’s how to freeze your chicken pot pie effectively:

Transfer the filling to a suitable baking dish or disposable aluminum pan.
Top with uncooked biscuit dough, making sure it covers the filling completely.
Seal it tightly to prevent freezer burn.
For peak quality, freeze it for up to six months.

When you’re ready to indulge, thaw the frozen pot pie in the refrigerator overnight or for at least 12 hours.

Then, reheat it in a preheated oven at 350°F for about 45 minutes, until the filling is bubbly and the top is golden brown.

Thawing

The ideal thawing process involves transferring the pie to the refrigerator, allowing it to thaw overnight or for at least 12 hours. This method guarantees even defrosting and minimizes the risk of bacteria growth, maintaining food safety.

Avoid the temptation to thaw the pie at room temperature; this can lead to unsafe conditions for your meal.

Once your pot pie is fully thawed, preheat your oven to 350°F (175°C). This step is essential for making sure that the filling heats through and the crust turns golden brown.

For best results, bake the pie for about 45 minutes, or until the filling is bubbly and the crust is fully cooked. To prevent the edges from burning during the first part of baking, cover the pie with aluminum foil. Remove the foil for the last 15 minutes to achieve that perfect, crisp finish.

Reheating Best Practices

Reheating a sourdough chicken pot pie is all about preserving that delightful combination of a flaky crust and savory filling. To guarantee you achieve the best results, follow these simple steps:

Thaw your frozen pie in the refrigerator for 12 hours or overnight.
Preheat your oven to 350°F (175°C) before placing the thawed pot pie inside.
Bake for about 45 minutes, keeping an eye out for bubbling filling and a golden-brown crust.
For leftovers, cover the pot pie with aluminum foil to prevent over-browning, removing it during the last 10-15 minutes to let the crust crisp up.

Reheating in the oven is essential; using a microwave can lead to a soggy crust that’ll disappoint your taste buds.

If you have any remaining pie, store it in an airtight container in the refrigerator for up to 5 days to guarantee freshness.

When it’s time to reheat, you’ll be rewarded with that satisfying crunch of the crust and the warm, comforting flavors of the filling, bringing the taste of home right back to your table.

Nutritional Information

Savoring a slice of sourdough chicken pot pie not only delights your taste buds but also brings a wealth of nutritional benefits to the table. Each serving packs around 804 calories, making it a hearty meal option. The dish is rich in carbohydrates, but it also provides essential vitamins and minerals, with approximately 6049 IU of Vitamin A and 4mg of iron.

You’ll appreciate the fiber content, which hits about 5g per serving, aiding in digestion and helping you feel full longer. However, be mindful of the sodium, as it can be relatively high at around 1898mg, primarily from chicken broth and seasonings.

Here’s a quick glance at the nutritional breakdown:

Nutrient	Amount per Serving	Benefits
Calories	804	Energy source
Fiber	5g	Digestive health
Sodium	1898mg	Flavor enhancer

Frequently Asked Questions

Can I Use Leftover Chicken for This Recipe?

You can definitely use leftover chicken for this recipe. It adds flavor and saves time. Just shred or chop the chicken into bite-sized pieces, and you’re ready to create a delicious dish.

What Vegetables Work Best in a Sourdough Chicken Pot Pie?

Did you know that over 80% of vegetable intake comes from just a handful of favorites? For your dish, try carrots, peas, and celery—they add vibrant color and rich flavor, making every bite delightful and satisfying.

How Do I Make the Biscuit Topping Gluten-Free?

To make a gluten-free biscuit topping, use a blend of gluten-free flour, baking powder, salt, and cold butter. Mix until crumbly, then add milk to form a dough. Roll, cut, and bake until golden. Enjoy!

Can I Substitute Sourdough With Regular Biscuit Dough?

Swapping sourdough for regular biscuit dough is like trading a classic painting for a modern print—both can be delicious! You’ll get a different texture and flavor, but it’ll still be a comforting dish you’ll enjoy.

How Long Does the Pot Pie Last in the Refrigerator?

Your pot pie will last in the refrigerator for about three to four days. Make sure to cover it tightly to maintain its freshness and prevent it from absorbing any unwanted odors. Enjoy it later!

Savor the Moment: A Comforting Dish That Brings Everyone Together

You’ve just created a comforting sourdough chicken pot pie that will warm your heart. Imagine gathering with friends on a chilly evening, the aroma of baked crust and savory filling wafting through the air.

As you slice into the golden crust, everyone dives in, savoring each bite filled with tender chicken and vibrant veggies. This dish satisfies hunger and brings loved ones together, making it the perfect centerpiece for cozy gatherings.

Enjoy every delicious moment!