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.
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.
Video
Notes
Keep the crust ingredients cold: Warm ingredients melt the butter and give a less flaky crust.
Make it without sourdough: 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.
Freeze before baking: Assemble but don't bake. Wrap tightly and freeze. Bake from frozen at 400°F, covered, for 30 minutes; uncover and bake 35–40 minutes more until the filling reaches 165°F.
Storage: Store crust or leftovers in the fridge for 3 days, or freeze for up to 6 months.
Nutrition
Serving: 1gCalories: 323kcalCarbohydrates: 30gProtein: 11gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 73mgSodium: 443mgPotassium: 356mgFiber: 3gSugar: 3gVitamin A: 2229IUVitamin C: 12mgCalcium: 76mgIron: 2mg
Tried this recipe?Let us know how it was!
