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SOURDOUGH ROTISSERIE CHICKEN POT PIE

SOURDOUGH ROTISSERIE CHICKEN POT PIE hearty sourdough crust and rich chicken filling
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A comforting pot pie featuring a flaky sourdough crust filled with tender rotisserie chicken and vegetables in a creamy sauce, perfect for cozy meals any time of the year.

Ingredients

Scale
  • 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

Instructions

  1. In a food processor, combine all-purpose flour salt sugar and cold cubed butter and pulse until the mixture resembles coarse crumbs.
  2. Add cold sourdough discard egg yolk and apple cider vinegar and pulse until dough begins to come together.
  3. Turn dough out onto a pastry mat and shape into a disk wrap in plastic and chill for at least 30 minutes.
  4. Preheat oven to 375°F.
  5. Roll out chilled dough on a lightly floured surface to fit your pie dish.
  6. In a large saucepan over medium heat combine milk chicken broth flour sourdough discard and water or broth whisking constantly until thickened.
  7. Add chopped potatoes frozen veggies rotisserie chicken dried thyme onion powder salt and pepper and cook until potatoes are tender about 10 minutes.
  8. Pour filling into the prepared pie crust and cover with top crust if using or a lattice crust.
  9. Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbly.
  10. Let stand for 10 minutes before serving.

Notes

  • Using a food processor makes the crust preparation faster and easier
  • Adjust the sugar amount in the crust to your liking for savory or slightly sweet pies

Nutrition

Find it online: https://www.amgroyal.com/sourdough-chicken-pot-pie/