Quick and Easy Sourdough Rotisserie Chicken Pot Pie

This Sourdough Rotisserie Chicken Pot Pie recipe is sure to be a staple in your house. Using my same-day sourdough pie crust, It is a quick and easy way to use up ¾ of a cup of sourdough discard and can be easily whipped up on a weeknight.

As a busy mom and military wife, I know how hard it can be to find nourishing and interesting meals to feed your family when you have very little time to plan, prep, or cook. That’s why I made this recipe with as minimal ingredients as possible while still achieving delicious and flavorful results!

If you happen to have a food processor on hand, you can have your crust ready to roll out in under 2 minutes. I know the idea of making a homemade pie crust can sound intimidating, especially on a weeknight but trust me, this takes no time at all and is easy to incorporate into your regular kitchen rotation.

The only chopping you’ll need to do here is for the potatoes which will take you no time at all. I after that, the hardest part will be rolling out the crust which is more fun than difficult.

If you feel overwhelmed— I understand! Just give this a try and you’ll see how easy it is to whip up and soon it will be second nature. If you still don’t feel like making a crust from scratch, there are plenty of pre-made crusts at home that will work great! You would still be able to use ¼ cup of your discard in this recipe even without the sourdough crust.

This Sourdough Chicken Pot Pie recipe is quick, easy, delicious, AND nutritious! It is highly adaptable to suit the needs of your family, so feel free to switch it up and make it your own! Keep reading to learn more about how you can start enjoying this pie regularly.

How To Make Sourdough Chicken Pot Pie

Process Overview

Make the pie crust: A food processor makes mixing the ingredients quick and easy.
Make the filling: Boil chopped potatoes in liquid, and make a paste with flour and liquid. Add all ingredients and simmer.
Roll out pie crust: Remove from fridge and roll out cold dough until it is roughly ⅛ inch thick.
Assemble the pie: Place the rolled-out dough over a dish filled with the prepared filling. Pinch edges and add ventilation holes.
Bake: 375 degrees Fahrenheit for 45-55 minutes.
Enjoy!

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

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)

Sourdough Chicken Pot Pie Filling

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. Add dough ingredients to a food processor or mixing bowl.

4. Shape into a disk, wrap, and place in the fridge. Notice the blots of butter and egg throughout-- this is what you are looking for!

5. Add filling to your pie dish. No need to butter the dish.

6. Roll out the dough and place on top of the filling. Pinch edges and poke vent holes throughout with a fork.

Make the Pie Crust

In the bin of your food processor (or in a mixing bowl) add 1 cup of flour and 1 stick (½ cup) of butter. Pulse until butter and flour form pea-sized balls. If you aren’t using a food processor, add COLD cubed butter to a bowl with flour and either cut in with a fork and knife or use a pastry knife.
Add in COLD sourdough discard, a COLD egg yolk (save the egg white to brush the pie before baking), salt, sugar, and vinegar.
Pulse until just combined (you will see butter and egg spots throughout— this is GOOD! We don’t want the ingredients to be fully incorporated in a dough like this. When the crust is baking, the butter will melt, creating pockets of deliciousness and a super flaky crust. AKA heaven in the form of food. If you think it isn’t mixed well enough, it probably is!
Turn dough over onto a floured surface (or floured pastry mat for easy cleanup). It will be crumbly — don’t expect a solid dough ball. Gently flatten the dough into a round disk, cover it with cling wrap, and set it in the fridge until you are ready to roll it out and use it. I’d recommend placing it in the fridge for at least 15 minutes anyway, just so that it can be nice and firm for when you roll it out.

Make the Chicken Pot Pie Filling

Chop up potatoes to your preferred size. I find ½ in wedges or ½-inch cubes work well. Add chopped potatoes to a pot with 1 ¼ cups of milk and ¼ cup of chicken broth. Bring to a boil. Boiling potatoes releases starches that will give us a thicker filling (yum!)
When potatoes are soft, strain potatoes over a heat-safe bowl. We are saving the liquid here so don’t dump it!
In the pot used to boil the potatoes, add ¼ cup of starter, ¼ cup of all-purpose flour, and ½ of cup of water or broth. Whisk together until a paste forms and there are no lumps. Add more liquid if necessary.
Next, add reserved potato liquid and mix until combined. Then, add potatoes, chicken, frozen vegetables, and seasonings to the pot and allow to simmer until the sauce thickens.
When the sauce is nice and thick, remove it from the heat and scoop it into a pie dish or oven-safe skillet (such as a cast iron pan). Preheat oven to 375 degrees Fahrenheit while you roll out your pie crust.

Assemble the pie

When you are ready to use your dough, take it from the fridge and place it on a lightly floured surface, sprinkle flour lightly on the top, and roll it out with a floured dough roller. I know— so much flour! The standard thickness for pie crust is about ⅛ inch thick, but just roll it out until it covers the diameter of your pan or dish with a bit of an overhang. With floured hands, place the dough sheet over the pie dish.
Style to your taste and bake according to your recipe's instructions. I like to pinch the edges of the crust with a fork to keep it simple. I also use the same fork to Polk ventilation holes on the top. Brush the crust with the reserved egg white from earlier.
Bake for 45 minutes at 375 degrees Fahrenheit. If the edges of your crust brown too soon, use a crust shield to keep them from burning.

FAQ: Sourdough Discard Chicken Pot Pie

Can you make the crust ahead of time?

Of course! Just wrap it up nicely with cling wrap and place it in the fridge for a day or two or in the freezer for 4-6 months. If freezing, I recommend cling wrap AND a freezer bag. Note: If storing it in the fridge, you run the risk of the sourdough “proofing” which could make the crust take on a bready texture. Not a bad thing! But not great either. The vinegar should help prevent this, but if you can, I’d either freeze it or make it the day of since it is so quick to make.

Why does the crust have vinegar in it?

I don’t always put vinegar in my pie crust recipes, but I’ve found it to be really useful when making a sourdough crust. Sourdough is a natural leaven which can sometimes make the crust a bit more “bread-y”. The vinegar is thought to help prevent the formation of gluten, giving you an ideally textured crust.

Can I make this recipe without sourdough?

You absolutely can! For the crust, just add an extra ¼ cup of flour and add ICE water in a tablespoon at a time until the dough forms. For the filling, use ⅓ cup of flour and ½ cup of liquid total to make the paste.

TRY OUT SOME OF MY OTHER FALL FAVORITES!

Easy Sourdough Rotisserie Chicken Pot Pie

Print Recipe Pin Recipe

Prep Time 30

Course Main Course

Cuisine American

Servings 8 Servings

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

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

Filling

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 10 oz bag of frozen veggies
1 cup of rotisserie chicken
½ - 1 teaspoon dried thyme I prefer 1 teaspoon because I love thyme. Start with ½ and add more to taste!
1 teaspoon onion powder
Salt to taste I love Lawry's seasoning salt for this recipe to add extra flavor
Pepper to taste)

Instructions

Make the Chicken Pot Pie Filling

Chop up potatoes to your preferred size. I find ½ in wedges or 1-inch cubes work well. Add chopped potatoes to a pot with 1 ¼ cups of milk and ¼ cup of chicken broth. Bring to a boil. Boiling potatoes releases starches that will give us a thicker filling (yum!)
When potatoes are soft, strain potatoes over heat-safe bowl. We are saving the liquid here so don’t dump it!
In the pot you used to boil the potatoes, add ¼ cup of starter, ¼ cup of all purpose flour, and ½ of a cup of water or broth. Whisk together until a paste forms and there are no lumps. Add more liquid if necessary.
Next, add reserved potato liquid and mix until combined. Then, add potatoes, chicken, frozen vegetables, and seasonings to the pot and allow to simmer until sauce thickens.
When sauce is nice and thick, remove from heat and scoop into a pie dish or oven-safe skillet (such as a cast iron pan). Preheat oven to 375 degrees Fahrenheit while you roll out your pie crust.

Assemble the pie

When you are ready to use your dough, take it from the fridge and place it on a lightly floured surface, sprinkle flour lightly on the top and roll it out with a floured dough roller. I know— so much flour! The standard thickness for pie crust is about ⅛ inch thick, but just roll it out until it covers the diameter of your pan or dish with a bit of an overhang. With floured hands, place dough sheet over pie dish.
Style to your taste and bake according to your recipe's instructions. I like to pinch the edges of the crust with a fork to keep it simple. I also use the same fork to Polk ventilation holes on the top. Brush crust with the reserved egg white from earlier.

Bake

Bake for 45 minutes at 375 degrees Fahrenheit. If the edges of your crust brown too soon, use a crust shield to keep them from burning.

Notes

Always use COLD ingredients when making pie crust! Warm ingredients lead to melted butter which makes for an over-mixed dough and a not-so-flaky crust!

Store in the fridge for 3 days or in the freezer for 6 months.

If not using sourdough in this recipe, replace it with an additional ¼ cup of flour and add in ICE water a tablespoon at a time until you reach the desired consistency.

If using dairy-free butter (such as country crock plant butter), I’d recommend freezing it a bit ahead of time to give it the cold-butter consistency.

Keep an eye on the edges of your crust while baking. If it starts to brown too much, cover it with a ring of aluminum foil or a pie crust shield.

ALSO, BE SURE TO GRAB A COPY OF AT THE END OF THE DAY WRITTEN BY MY WONDERFUL MOM, STEPHANIE HAWKINS.