Chicken pot pie is the ultimate comfort food- juicy chicken, mixed veggies, creamy gravy and homemade biscuits, all in one dish. Boost this dish to new levels of nutrition with a few simple tweaks to a traditional recipe. Sourdough biscuits are long fermented to unlock nutrients and digestibility. The gravy is thickened with sourdough discard. Plus, find a bonus mom hack at the end of the post!

Traditional Chicken Pot Pie

Recipes all over the internet for chicken pot pie include the same basic ingredients: chicken, onion and garlic, celery and carrots, some type of sauce, and pie crust. Some recipes swap out the pie crust for biscuits for a more rustic feel. In the Little House cookbook, the chicken pot pie included 3 entire roasted chickens inside of the flaky crust.

Our Special Twist on Chicken Pot Pie

Our favorite way to eat sourdough chicken pot pie has a special added ingredient- cheese! We’ve tried it with various cheeses an awhile all of them were tasty, we found that sharp cheddar and pepper jack lend the best flavor to this dish. The tangy sharp cheddar gives an extra layer and the pepper jack gives a bit of spice to an otherwise mild recipe. I have a friend that reminds me ” you don’t need cheese on everything!”. But that same friend is the person that introduced me to this recipe!

Sourdough Biscuits

Sourdough chicken pot pie is made “sourdough” by using discard to thicken the sauce and by using sourdough biscuits on top instead of a pie crust. Long fermenting your sourdough biscuits will add some nutrition to your meal and make it more easily digestible. I just use my regular biscuit recipe, then add 1/2 Cup of sourdough starter, then let it ferment 8+ hours before cutting the biscuits. To make extra flaky biscuits, roll the dough out, fold it half, roll it out and repeat for as many layers as you desire.

Chicken and Broth

You can cook any cut of chicken for this recipe, use a rotisserie chicken, or roast a whole chicken int he oven. I like to take a whole chicken and cook it in the instant pot covered in water. This a quick and easy way to get juicy, tender chicken and chicken broth at the same time! Bonus points if you use a home raised, grass fed, pastured chicken- a chicken that lives in the sunshine, eats grass and bugs and is butchered properly will have so much healthier meat and fat.

Ingredients for Sourdough Creamy Chicken Pot Pie

1 batch sourdough biscuits
onion
carrots
celery
potatoes
flour/sourdough starter
milk, cream or half and half
chicken broth
peas
sweet corn
butter
shredded cheese (sharper cheddar, pepper jack, gouda, etc)
sage, thyme, salt, pepper, garlic powder, marjoram

Prep Work

This recipe can be quick and easy if you do all the prep work before you start assembling the pie. Dice all your vegetables and have them ready in a bowl. Cook and shred your chicken and have your milk and chicken broth ready to use. Your sourdough biscuits should have been made the morning before or a day ahead, so you should pull those out, roll and fold the dough and cut the biscuits out.

Once everything is prepped and ready,, heat a cast iron skillet over medium heat for 5 minutes. Add a pat of butter, then sauté the onions, carrots, celery until translucent. Next add in some flour or some sourdough starter (discard or active), and stir until the butter is well absorbed and flour is cooked. Slowly whisk in milk and chicken broth to create a gravy. Add in potatoes and allow everything to simmer while gravy thickens.

Next stir in any peas or corn and level off the filling so that it’s smooth in the pan. Top the filling with shredded cheese. Finally, arrange your biscuits over the top of the pie. Bake at 400 degrees until tops of biscuits are golden brown. Allow the entire pie to cool for 5-10 minutes before serving.

Bonus points for a Mom hack

Serve this creamy chicken pot pie to your kids in a parfait cup to make it fun and luxurious. Carefully scoop one biscuit and the filling underneath with a large spoon or spatula. Gently set it into the parfait cup to allow the biscuits to remain on top. This presentation is both fun and beautiful!

Sourdough Creamy Chicken Pot Pie

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Prep Time 20

Cook Time 35

Course Main Course

Cuisine American

Servings 10 people

Equipment

1 cast iron skillet
1 bowl to make sourdough biscuit dough
1 knife and cutting board to chop veggies
1 spoon or spatula

Ingredients

1 batch sourdough biscuits
1 onion
6 small carrots
5 stalks celery
3 medium potatoes
1/2 Cup flour/sourdough starter
1/2-1 Cup milk cream or half and half
1 Cup chicken broth
1 Cup peas
1 Cup sweet corn
butter
12 oz shredded cheese sharper cheddar, pepper jack, gouda, etc
sage, thyme, salt pepper, favorite herbs

Instructions

This recipe can be quick and easy if you do all the prep work before you start assembling the pie. Dice all your vegetables and have them ready in a bowl. Cook and shred your chicken and have your milk and chicken broth ready to use. Your sourdough biscuits should have been made the morning before or a day ahead, so you should pull those out, roll and fold the dough and cut the biscuits out.
Once everything is prepped and ready,, heat a cast iron skillet over medium heat for 5 minutes. Add a pat of butter, then sauté the onions, carrots, celery until translucent.
Next add in some flour or some sourdough starter (discard or active), and stir until the butter is well absorbed and flour is cooked.
Slowly whisk in milk and chicken broth to create a gravy.
Add in potatoes and allow everything to simmer while gravy thickens.
Next stir in any peas or corn and level off the filling so that it's smooth in the pan.
Top the filling with shredded cheese.
Finally, arrange your biscuits over the top of the pie. Bake at 400 degrees until tops of biscuits are golden brown. Allow the entire pie to cool for 5-10 minutes before serving.