How Make Chicken Pot Pie With Sourdough Biscuits
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This sourdough chicken pot pie is a comforting, from-scratch meal made with juicy chicken, vegetables, creamy sourdough-thickened gravy, and flaky long-fermented biscuits. It’s a nourishing twist on a classic comfort food that works well for family dinners and cozy meals.
Family Favorite Recipe
This chicken pot pie has become one of our family’s favorite comfort meals because it combines simple, real ingredients with traditional from-scratch cooking methods.
I love using sourdough discard to thicken the gravy and long-fermented biscuits on top because it makes the dish more digestible while still tasting rich and comforting. Over time, this has become one of those meals we return to when we want something hearty, nourishing, and made with care from basic pantry ingredients.
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!
Table of contents
- Family Favorite Recipe
- What is Traditional Chicken Pot Pie
- Our Sourdough Chicken Pot Pie Twist
- Tools You Will need
- How to Make Sourdough Biscuits
- Best Chicken for Chicken Pot Pie
- Ingredients for Sourdough Creamy Chicken Pot Pie
- How to Make Creamy Chicken Pot Pie Filling
- Step-by-Step Assembly Instructions
- Bonus Mom Hack (Fun Serving Idea)
- More Recipes You’ll Love
- About the Author
What is 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. That seems totally insane to me, but who can argue with Almanso’s Ma?!
Our Sourdough Chicken Pot Pie Twist
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!
This sourdough chicken pot pie comes together easily with a few basic kitchen tools. A large cast iron skillet or deep oven-safe pan works best for cooking and baking everything in one dish.
Tools You Will need
Helpful tools include:
- Large cast iron skillet or Dutch oven
- Mixing bowls
- Cutting board and sharp knife
- Measuring cups and spoons
- Whisk for gravy
- Rolling pin for biscuits
- Baking sheet (if baking biscuits separately)
How to Make 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.
Best Chicken for Chicken Pot Pie
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
How to Make Creamy Chicken Pot Pie Filling
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.
Step-by-Step Assembly Instructions
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 Mom Hack (Fun Serving Idea)
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!
Make Ahead Chicken Pot Pie
This chicken pot pie is a great make ahead meal for busy nights or family gatherings. You can prepare the filling up to 2 days in advance and store it in the refrigerator until ready to bake. The sourdough biscuits can also be made ahead and kept chilled or fermented overnight for better flavor.
To save time, cook and shred your chicken ahead of time and store it with homemade broth. When you’re ready to assemble, simply reheat the filling, top with biscuits, and bake until golden.
Sourdough Creamy Chicken Pot Pie
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.
Notes
- Sourdough discard can be used directly to thicken gravy or combined with flour for extra structure.
- Long fermented sourdough biscuits improve digestibility and flavor.
- Sharp cheddar or pepper jack cheese adds depth and richness to the filling.
- This recipe works well with leftover chicken or rotisserie chicken for a quick meal.
- Filling can be made ahead and stored for easy weeknight dinners.
- For a thicker gravy, simmer a few extra minutes before adding biscuits.
Yes, sourdough discard can be used to thicken the gravy in chicken pot pie. It adds a slight tang and helps create a rich, creamy texture while reducing food waste. It’s a simple way to incorporate sourdough into savory meals.
You can use rotisserie chicken, baked chicken breasts, or a whole roasted chicken. Cooking a whole chicken in broth (such as in an Instant Pot) adds extra flavor and creates a rich homemade stock for the gravy.
Yes, chicken pot pie can be fully assembled ahead of time and baked when needed. You can also prepare the filling and biscuits separately and store them in the refrigerator for easier meal prep.
Sourdough biscuits are long fermented, which helps break down gluten and improve digestibility. This process can also increase nutrient availability and give the biscuits a light tangy flavor.
Yes, chicken pot pie freezes well either before or after baking. For best results, freeze the filling separately or assemble without baking, then bake fresh when ready to serve.
More Recipes You’ll Love
- Easy Creamy Chicken Casserole From Scratch (With Crunchy Topping)
- The Best Sourdough Bagel Recipe (Chewy & Easy Homemade Bagels)
- The Best Sourdough Cheddar Bay Biscuits
About the Author
Kim is a homeschooling mama of 5 who has been teaching her children at home since the very beginning — from preschool through high school. Over the past decade, she and her family have built a homestead from the ground up, starting with meat and egg chickens, growing into a large garden, and learning to preserve their harvest.
She taught herself to sew 13 years ago through books and early YouTube tutorials, and has been making modest, affordable clothing for her girls ever since.
Cooking from scratch became a necessity and a passion as her family learned to eat more nutritionally and live more frugally. She tests all of her sourdough and fresh milled flour recipes on the kids to ensure they’re delicious and nutritious.
At Plain Living, Kim shares what she’s actually lived — not theory, but the real skills she’s picked up through years of trial, error, and love for her family and home.
This has to be the best sourdough biscuit topping for chicken pot pie I’ve ever tried! The biscuits came out so fluffy, golden, and flavorful with that little tang from the sourdough starter. The instructions were easy to follow, and it really turned a classic comfort food into something special. I made this for dinner here in Georgia, and the whole family cleaned their plates. I can’t wait to make it again when the weather cools down—it’s the perfect cozy meal for fall and winter. Definitely saving this recipe as my go-to for sourdough chicken pot pie!