Name: SOURDOUGH ROTISSERIE CHICKEN POT PIE
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup cold unsalted butter (cubed); ½ cup cold sourdough discard (use it straight from the fridge!); 1 Egg (cold and separated); 1 teaspoon Apple cider vinegar (or white vinegar); ½ teaspoon salt; ½-1 teaspoon sugar (I prefer more for savory pies); 1 ½ cups (roughly ¾lb) of chopped potatoes (any potato is fine here! I’ve used gold and russet and both were great; 1 ¼ cup milk of choice; 1 ¼ cup chicken broth (I love using better than bullion chicken broth concentrate); ¼ cup of all-purpose flour; ¼ cup of sourdough discard; ½ cup water or chicken broth; 1 10oz bag of frozen veggies; 1 cup of rotisserie chicken; ½ – 1 teaspoon dried thyme; 1 teaspoon onion powder; Salt to taste (I love Lawry’s seasoning salt for this recipe to add extra flavor); Pepper to taste

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There’s something magical about the smell of pie crust bakingit takes me straight back to Sunday afternoons when every kitchen counter was dusted with flour. This sourdough rotisserie chicken pot pie brings that same cozy warmth, but with a clever twist that saves time and adds incredible flavor. It’s comfort food at its finest, ready in about an hour with ingredients you likely have on hand.

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Picture this: tender rotisserie chicken nestled in creamy vegetables, all tucked beneath a golden sourdough discard pie crust that’s both tangy and flaky. The sourdough starter gives it that perfect hint of complexitylike grandma’s recipe with a modern soul. It’s basically a warm hug in casserole form, made using pantry staples and that trusty grocery store chicken. Jump to the full recipe below!

I’ve been perfecting chicken pies for decades, watching daughters and granddaughters gather around the same worn recipe cards. This version honors tradition while embracing practicalitybecause good food shouldn’t require an entire afternoon in the kitchen. The secret is in the sourdough crust technique I discovered last winter. Once you try it, you’ll never go back to store-bought.

Why This Sourdough Rotisserie Chicken Pot Pie Will Become Your Go-To

This sourdough rotisserie chicken pot pie transforms busy weeknight dinners into something special without the fuss. The sourdough discard creates a crust that’s both tender and tangya beautiful contrast to the creamy, herb-scented filling that bubbles underneath. It’s the kind of hearty meal that feels impressive but is surprisingly simple to pull together.

What I truly love is how it honors the tradition of pie-making while welcoming modern shortcuts. Using flavorful rotisserie chicken means dinner comes together in around an hour, and that sourdough discard you’ve been saving? It becomes the star of the show, elevating each bite with added depth and character.

The Magic Behind Your Sourdough Discard Pie Crust

Ingredients for sourdough rotisserie chicken pot pie with hearty pie crust and creamy chicken filling

Cold sourdough discard straight from the refrigerator is your secret weapon here. Like buttermilk in biscuits, it adds a tangy richness and helps keep the crust incredibly tender. The key is treating it gentlyno overworking, just a few quick pulses in the food processor until it forms soft pebbles.

Cold butter creates those flaky layers we all crave
Apple cider vinegar adds extra tenderness and prevents toughness
A touch of sugar balances the sourdough tang and helps with browning

Ingredient	Purpose	Why It Matters
Cold sourdough discard	Tang & tenderness	Creates unique flavor depth
Cold butter (cubed)	Flaky texture	Steam pockets = flakiness
Apple cider vinegar	Prevents toughness	Breaks down gluten gently
Egg yolk	Richness & binding	Makes crust golden and tender

Building the Perfect Chicken Pot Pie Filling

The filling begins with a simple roux made from flour and sourdough discard, which creates a creamy, velvety sauce. Sourdough discard not only thickens but also adds characterlike a built-in seasoning. It’s nostalgic and smart, all in one pot.

Frozen vegetables are weeknight lifesavers. They hold their shape and texture while offering sweetness that pairs beautifully with savory rotisserie chicken. Tip: cook your potatoes separately so everything stays perfectly tender. Layer in flavors with onion powder, thyme, and a hint of seasoned salt for balance and warmth.

Step-by-Step: From Ingredients to Golden Perfection

Start with your crust since it needs time to rest. Pulse the ingredients until the mixture resembles coarse meal, then add just enough cold water for it to form into dough. Wrap and chill while you work on the fillingan efficient workflow any cook will appreciate.

Prepare crust dough, wrap, and chill for at least 30 minutes
Boil diced potatoes in salted water until tender
Make velvety sauce with flour, sourdough discard, and milk or broth
Stir in vegetables, shredded rotisserie chicken, and seasonings
Roll chilled crust, cover the filled dish, and brush with egg white

Step	Time	Key Tips
Crust preparation	10 minutes + 30 min chill	Keep ingredients cold
Cook potatoes	12–15 minutes	Test with forkjust tender
Make filling sauce	8–10 minutes	Whisk constantly to avoid clumps
Assemble & bake	35–40 minutes	Tent with foil if browning quickly

Troubleshooting Your Sourdough Chicken Pot Pie

Soggy bottom crust? Pre-bake the bottom crust at 375°F for about 8–10 minutes before adding the filling. A light sprinkle of flour or breadcrumbs at the base also helps absorb excess moisture. Crust too tangy? Add a teaspoon more sugar next time to balance acidity without making it noticeably sweet.

If your filling feels too thick, loosen it with a splash of warm chicken broth. Too runny? Mix 1 tablespoon of flour with 2 tablespoons of cold water and stir it in during simmering. Homemade means flexiblecustomize your pie exactly how you like it.

Creative Swaps and Variations

This sourdough-based pie recipe is beautifully adaptable. You can swap in leftover turkey after a holiday feast, or use ground chicken for something a bit lighter. Try root vegetables like sweet potato or parsnip, especially during cooler monthsthey make this dish ultra-seasonal and cozy.

Original Ingredient	Substitute Options	Notes
Rotisserie chicken	Leftover turkey, cooked chicken thighs	Chop or shred for even texture
Frozen mixed vegetables	Fresh carrots, peas, corn	Par-cook fresh veggies before adding
Regular potatoes	Sweet potatoes, parsnips	Cut into even-sized cubes
Milk	Heavy cream, half-and-half	Use cream for extra richness

Serving and Storage Wisdom

Let the pie rest for 10–15 minutes after baking. Though it’s tempting to dig in right away, resting helps the filling firm up and makes serving easier. Pair each slice with a crisp salad tossed in lemon vinaigrette to balance the richness. It’s a meal that satisfies from the first bite to the last.

Storage tip: Cover and refrigerate leftovers for up to four days. For best results, reheat individual slices in a 350°F oven for about 15 minutes, covered loosely with foil. This method preserves the crispness of the crust much better than the microwave.

Storage Method	Duration	Reheating Instructions
Refrigerator	Up to 4 days	350°F for 15 minutes, covered
Freezer (before baking)	Up to 3 months	Bake directly from frozen, adding 15–20 minutes

Expert Says: The Art Behind Sourdough Rotisserie Chicken Pot Pie

Using sourdough as the crust in a rotisserie chicken pot pie adds a depth of flavor and a pleasant tang that balances the rich, savory filling. The natural fermentation of sourdough enhances texture and creates a flaky crust that stands up well to the moist ingredients inside. This technique elevates a classic comfort dish with a subtle complexity.

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Perfecting the Sourdough Rotisserie Chicken Pot Pie

This sourdough rotisserie chicken pot pie took many kitchen trials before it found its perfect harmony. I remember my initial tries where the crust turned out rubbery or the filling lacked depth. After lessons in prep temperature, crust ratio, and liberal seasoning, this recipe now delivers the comforting richness my family looks forward to on chilly evenings.

FAQs ( Quick and Easy Sourdough Rotisserie Chicken Pot Pie )

Sourdough rotisserie chicken pot pie in a baking pan with flaky golden crust

A Recipe That Brings Generations Together

This sourdough rotisserie chicken pot pie delivers everything you want from comfort fooda golden, flaky crust with just the right amount of tang and a savory, creamy filling that warms you from the inside. It’s ready in about an hour and uses simple ingredients to create something magical and memorable.

Feeling creative? Swap in holiday turkey leftovers or sprinkle in chopped herbs like rosemary or parsley. This chicken pie recipe stores wonderfully and easily reheats for delicious next-day meals. A simple mixed green salad offers the perfect balance to this indulgent dishbut to be honest, it’s sheer perfection on its own.

There’s truly something special about watching loved ones gather around a homemade pie. Did you make any unique tweaks? Maybe it reminded you of childhood favorites? I’d love to see your versionshare your stories and photos! Recipes like this one are meant to bring people together in celebration of tradition, flavor, and love.