This Sourdough Rotisserie Chicken Pot Pie is sure to become a staple in your house. Using my homemade sourdough pie crust, it's a quick and easy way to use up ¾ cup of sourdough discard and can be whipped up on a weeknight.
Serve it with a warm loaf of sourdough cornbread (or sourdough cornbread muffins) or even a batch of same-day sourdough dinner rolls for the coziest weeknight dinner.
Quick Look: Sourdough Discard Chicken Pot Pie
⏱️ Ready In: About 1 hour 15 minutes
🔥 Bake Time: 45–55 minutes (375°F)
🍽️ Serves: 8
🥄 Main Ingredients: Rotisserie chicken, potatoes, sourdough discard, frozen veggies
🌿 Dietary Info: Contains chicken (not vegetarian); easily made dairy-free
💛 Why You'll Love It: A quick, cozy weeknight chicken pot pie with a flaky sourdough crust.
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Why You'll Love This Recipe
- A quick weeknight dinner: With a food processor, the crust is ready to roll in under 2 minutes, and rotisserie chicken keeps it fast.
- Uses up ¾ cup of discard: Between the crust and the filling, this is a great way to use your starter — as satisfying as a batch of sourdough discard garlic butter dinner rolls.
- Cozy and nutritious: Chicken, potatoes, and veggies in a creamy sauce under a flaky crust.
- Highly adaptable: Switch up the veggies and seasonings to suit your family.
- Make-ahead and freezer-friendly: Assemble and freeze it to bake later — a perfect meal to gift a new parent.
Jump to:
- Quick Look: Sourdough Discard Chicken Pot Pie
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- How To Make Sourdough Chicken Pot Pie
- Expert Tips
- What Makes This Recipe Special?
- FAQ: Sourdough Discard Chicken Pot Pie
- Sourdough Chicken Pot Pie Troubleshooting Guide
- Storage
- Other Sourdough Recipes to Consider
- Easy Sourdough Rotisserie Chicken Pot Pie
Ingredients You'll Need
For the sourdough pie crust:
- cold flour, butter, and sourdough discard: Kept cold for a flaky crust (see my full sourdough pie crust for details).
- egg, vinegar, salt, and a little sugar: Bind and tenderize the crust.
For the filling:
- rotisserie chicken: The shortcut that makes this a fast weeknight meal.
- potatoes: Boiled to release starch for a naturally thick filling (any potato works).
- milk + chicken broth: The creamy, savory base.
- flour + sourdough discard: Whisked into a paste to thicken the sauce.
- frozen veggies: A 10-oz bag keeps prep quick.
- thyme, onion powder, salt, and pepper: The cozy seasoning.
See the recipe card for quantities.
Easy Substitutions & Variations
- No sourdough: For the crust, add ¼ cup more flour and ice water a tablespoon at a time. For the filling, use ⅓ cup flour and ½ cup liquid total for the paste.
- Store-bought crust: A pre-made crust works great if you're short on time — you'll still use ¼ cup discard in the filling.
- Dairy-free: Use a plant-based butter (freeze it first) and non-dairy milk.
- Veggies: Any frozen veggie mix works — swap to your family's favorites.
- Make it a spread: Serve with soft sourdough discard dinner rolls or chewy sourdough discard pretzel bites on the side.
How To Make Sourdough Chicken Pot Pie
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the crust: Pulse the cold crust ingredients in a food processor (or cut in by hand) until small, pea-sized pieces form.
Step 2: Shape and chill: Turn the crumbly dough out, gently press into a disk (you'll see blots of butter and egg throughout — that's what you want), wrap, and chill in the fridge.
Step 3: Make the filling: Boil the chopped potatoes in the milk and a little broth until soft, then strain (save the liquid!). In the same pot, whisk the discard, flour, and water/broth into a smooth paste. Add the reserved liquid, then the potatoes, chicken, frozen veggies, and seasonings. Simmer until thick. Scoop into a pie dish and preheat the oven to 375°F.
Step 4: Assemble and bake: Roll the cold dough to about ⅛-inch thick and lay it over the filling. Pinch the edges, poke vent holes with a fork, and brush with the reserved egg white. Bake 45–55 minutes, until the crust is golden and the filling is bubbling. Shield the edges with foil if they brown too fast.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Expert Tips
- Keep the crust ingredients cold. Cold butter and discard are the key to a flaky crust — warm ingredients melt the butter and over-mix the dough.
- Boil the potatoes in the milk. This releases starch that naturally thickens the filling, so save that cooking liquid.
- Whisk the paste smooth. Get the discard-flour-liquid paste lump-free before adding the rest so the sauce is silky.
- Brush with egg white. The reserved egg white gives the crust a golden, glossy finish.
- Shield the edges. If the crust edges brown too fast, cover them with foil or a pie crust shield.
What Makes This Recipe Special?
This is comfort food that actually fits a weeknight. Rotisserie chicken and a 2-minute food-processor crust mean dinner comes together fast, while boiling the potatoes right in the milk gives you a naturally thick, creamy filling without a fussy roux. And it uses up ¾ cup of discard between the crust and filling — the same "put your starter to work" spirit behind my sourdough discard garlic knots and sourdough discard ciabatta rolls.
It's also endlessly adaptable and freezer-friendly, which makes it a great meal to gift. Round out the table with a slice of sourdough sandwich bread, soft sourdough discard burger buns, or easy sourdough discard hotdog buns for a cozy family dinner.
FAQ: Sourdough Discard Chicken Pot Pie
Yes! Wrap it tightly and refrigerate for a day or two, or freeze for 4–6 months (use cling wrap and a freezer bag). Freezing is best, since chilling too long can let the sourdough proof and turn the crust bready — the vinegar helps prevent this.
Sourdough is a natural leaven that can make a crust slightly bready. The vinegar helps limit gluten formation for a more tender, flaky texture.
Yes! For the crust, add ¼ cup more flour plus ice water a tablespoon at a time. For the filling, use ⅓ cup flour and ½ cup liquid total for the paste.
Just one — a single top crust, which is all this pot pie needs.
Yes, and it makes a wonderful meal to gift! Assemble the pie but don't bake it. Wrap it tightly in plastic and foil and freeze. To bake from frozen: preheat to 400°F, place the unwrapped pie on a baking sheet, and bake covered 30 minutes. Remove the foil and bake 35–40 minutes more, shielding the edges if needed, until the crust is golden and the filling reaches 165°F.
Sourdough Chicken Pot Pie Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Runny filling | Sauce not simmered enough. | Simmer until it's thick and coats a spoon before topping. |
| Tough crust | Ingredients too warm or overmixed. | Keep the crust cold and stop mixing while butter specks remain. |
| Soggy bottom | Filling too thin or too hot. | Thicken the filling well; it should mound, not pour. |
| Crust edges burning | Uncovered edges. | Shield with foil or a pie crust shield partway through. |
| Bready crust | Sourdough over-proofed in the fridge. | Freeze the dough or make it the day of. |
Storage
- Store leftovers covered in the fridge for up to 3–4 days; reheat until hot in the oven or microwave.
- Freeze the assembled, unbaked pie (wrapped tightly) for up to 6 months and bake from frozen (see the FAQ).
Other Sourdough Recipes to Consider
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Easy Sourdough Rotisserie Chicken Pot Pie
Equipment
- Food processor (HIGHLY recommend! It will make cutting in the butter so much easier.)
- This food processor is the perfect size for this recipe!
- Pastry knife (if not using a food processor)
- Pastry mat (optional)
- Rolling Pin
Ingredients
Sourdough Pie Crust
- 120 grams all-purpose flour 1 cup
- 113 grams cold unsalted butter cubed (½ cup)
- 120 grams cold sourdough discard ½ cup; use it straight from the fridge
- 1 egg cold and separated
- 1 teaspoon apple cider vinegar or white vinegar
- ½ teaspoon salt
- ½ teaspoon sugar just a pinch for savory pies
Filling
- 340 grams chopped potatoes 1 ½ cups; about ¾ lb, any potato works
- 300 milliliters milk of choice 1 ¼ cups
- 300 milliliters chicken broth 1 ¼ cups
- 30 grams all-purpose flour ¼ cup
- 60 grams sourdough discard ¼ cup
- 120 milliliters water or chicken broth ½ cup
- 280 grams frozen veggies 1 [10 oz] bag
- 140 grams shredded rotisserie chicken 1 cup
- ½-1 teaspoon dried thyme
- 1 teaspoon onion powder
- Salt to taste Lawry's seasoning salt is great here
- Pepper to taste
Instructions
Make the Filling
- Chop the potatoes (½-inch wedges or 1-inch cubes work well). Add them to a pot with 1 ¼ cups milk and ¼ cup of the chicken broth. Bring to a boil — boiling releases starches that thicken the filling.340 grams chopped potatoes
- When the potatoes are soft, strain them over a heatproof bowl. Save the liquid!
- In the same pot, whisk together ¼ cup sourdough discard, ¼ cup flour, and ½ cup water or broth until a smooth, lump-free paste forms. Add more liquid if needed.
- Add the reserved potato liquid and whisk until combined. Stir in the potatoes, chicken, frozen veggies, and seasonings, and simmer until the sauce thickens.
- Scoop the thickened filling into a pie dish or oven-safe skillet. Preheat the oven to 375°F while you roll out the crust.
Assemble the Pie
- On a lightly floured surface, roll the cold dough to about ⅛-inch thick, until it covers your dish with a little overhang. Lay it over the filling.
- Pinch the edges with a fork and poke ventilation holes across the top. Brush the crust with the reserved egg white.
Bake
- Bake at 375°F for 45–55 minutes, until the crust is golden and the filling is bubbling. If the edges brown too soon, cover them with a crust shield or foil.
Gina says
Can I freeze this before baking to give to a new mother? What would the baking instructions be from frozen?
Audrey says
Hi there!
Great question! Yes, you can definitely freeze the Chicken Pot Pie before baking, which makes it a fantastic meal gift for a new mother!
To freeze the pot pie, follow these steps before baking:
Assemble the pie: Complete the filling and crust assembly as you normally would, but don’t bake it yet.
Wrap tightly: Once assembled, cover the pie tightly with plastic wrap or foil. If you want extra protection against freezer burn, you can wrap it in a layer of plastic wrap and then foil (my favorite way to freeze food).
Freeze: Place the wrapped pie in the freezer and freeze until you’re ready to bake.
Give these instructions to her:
Baking from frozen:
Preheat your oven to 400°F.
Remove the pie from the freezer and unwrap it. Place it on a baking sheet (in case it bubbles over).
bake, covered for 30 minutes. Remove the foil from the pie, then continue baking for 35-40 minutes.
Check the crust: if it’s browning too quickly, cover the edges with foil to prevent burning.
The filling should be hot and bubbly, and the crust golden brown when it’s done. Ideally use a food thermometer to make sure the internal temp is 165°F before serving.
Lindsay Vigna says
Hi! Does the recipe for the crust only make one pie crust?
Audrey says
Hi there! Yes, this makes one pie crust!