I can say with pure honesty that this is the best chicken pot pie! Made with sourdough discard, organic pasture raised chicken and tasty vegetables that is irresistibly good and healthy too.
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My Story Behind Chicken Pot Pie
This medieval times meal originally called “Chicken Pie” from England is one of my husbands favorite meals. In fact, it’s nostalgic for him. He grew up eating frozen Marie Callender’ pot pies and loves them! However I on the other hand have never liked chicken pot pie. Especially frozen chicken pot pie. My eyes roll every time I get asked to make it.
I decided maybe it’s not the concept of the pie I don’t like but the recipes I’ve tried. So I set out to create a recipe that is actually good. And oh my goodness my life has been changed! I am now a chicken pot pie lover. My recipe is not only flakey and buttery but is made with simple and nutritious ingredients. A chicken pot pie you can feel good about eating and is tasty too! Now I will not give him a hard time when he ask me to make his favorite meal again.
Why You Will Love My Sourdough Chicken Pot Pie Recipe
- It’s full of simple & yummy vegetables and protein.
- An all in one meal. No sides needed!
- Has a homemade buttery and flakey sourdough pie crust that is gut healthy.
- Completely from scratch recipe!
- No artificial or pre made ingredients.
How To Make Your Own Sourdough Discard
- Start by adding 50 g of organic all purpose unbleached flour (or organic Kamut flour) with 50-60g of filtered water. Mix to get a thick pancake batter like consistency. Lightly place a lid on top to allow air into the jar. Let it sit overnight in a warm area on your counter.
- Next, check for bubbles. If there’s bubbles that is a good sign. That means the fermentation process has begun.
- In a larger jar add most of the mixture from the day before, leaving about a teaspoon behind in the first jar. The larger jar is now your sourdough discard.
- To the small jar with a teaspoon of starter add 50 more grams of flour and 50-60 more grams of filtered water until you get that thick pancake batter consistency. Place the lid lightly back on top of the jar and let it sit another 24 hours before discarding and feeding again.
- Place the larger jar with a lid that contains the discard in the fridge and start using in recipes where you would like. The discard is gut friendly, contains a lot of vitamin and minerals and provides great moisture and flavor to recipes!
- I like to do a few feedings and discards so I can build my starter and discard up. You will most likely need 50-100g of discard for most recipes. If you want to try making sourdough bread with your discard I highly recommend buying “Classic Sourdough” on Amazon by Lori Vaughn.
The Best Buttermilk Pie Crust Recipe If You Don’t Do Sourdough
If you don’t do sourdough or have sourdough discard just make my extra delicious buttermilk pie crust.
Buttermilk Pie Crust
- 1 cup butter, cold and cubed
- 2 1/2 cups organic all purpose unbleached flour
- 1/2 teaspoon sea salt
- 1/2 to 2/3 cup of buttermilk
Add the dry ingredients to the food processor. Pulse a few times to mix. Then add in the cubed butter and pulse until the butter mixes into the flour leaving pea sized butter balls. Pour in 1/2 cup of butter milk. Pulse until just combined. If the dough seems to dry add more milk until it comes together. Now split the dough into two equal portions. Wrap one in plastic wrap to place into the fridge for later. Roll out the other portion to fit into the pie pan. Continue following directions above.
Shopping List to Make Sourdough Chicken Pot Pie
- Organic Free Range Chicken Breast (I normally buy from my local Harmons, Walmart, Smiths or Sam’s Club grocery store.)
- Frozen String Beans from Trader Joes (they are simply the best!)
- Golden Potatoes
- Organic Bulk Carrots (the ones you can pick out yourself. Not the ones in a bag.)
- Organic (already minced) garlic with zero additives
- Grass Fed Butter (from Costco)
- Organic Unbleached, All Purpose Flour (from Costco)
- Small yellow onion
- A2, A2 Organic Grass Fed Whole Milk
- Organic Bone Broth (the one without seasoning)
- Redmond Real Sea Salt (use my affiliate code “cookieeclub” for 15% off. I always buy the 25lb bag and their seasonings to have on hand)
- Trader Joes Everything but the Leftovers Seasoning (can use thyme, ground sage and celery salt to season too)
- Organic Heavy Cream with No Additives (like Alexandre Family Farms Pasture Raised Organic Heavy Whipping Cream)
Feel free to mix up the vegetables to you liking. Maybe add celery, peas, spinach, or even asparagus. Have fun making the recipe your own or following it step by step.
Sourdough Chicken Pot Pie that is Irresistibly Good
Equipment
- 1 spatula
Ingredients
Pie Crust
- 1 ½ cup organic all purpose unbleached flour
- ½ teaspoon sea salt
- 1 cup butter cold & cubed
- 1 cup active sourdough discard refer to notes for alternative
Chicken Pot Pie Filling
- 1 large chicken breast boiled & diced
- 1 small yellow onion diced
- 2 medium carrots washed and diced
- 3 medium golden potatoes washed and diced
- 3 garlic cloves minced
- 2 tablespoons avocado oil or extra virgin olive oil
- ⅓ cup organic all purpose unbleached flour
- 2 cups bone broth or chicken stock
- 1 cup heavy cream
- 2 teaspoon sea salt
- ¼ teaspoon black pepper
- 1-2 teaspoon of Trader Joes Everything but the Leftovers Seasoning
- 1 cup frozen string beans
- 1 egg, beaten for egg wash
Instructions
Pie Crust
- To a food processor add the flour and sea salt. Pulse a few times to mix.
- Add in the cold, cubed butter and pulse until the butter has combined into the flour. It should be clumpy, resembling pea sized balls.
- Pour in the discard and pulse until combined. Then toss the dough onto a slightly floured surface.
- Clump the dough into a ball and divide the dough into two equal portions. Wrap one portion in plastic wrap. Place into the refrigerator to roll out later.
- Roll out the other portion of dough to fit into the bottom of your 9 inch pie dish. Then refrigerate for later.
Chicken Pot Pie Filling
- Before making the filling prep the vegetables. Wash and dice them.
- Preheat the oven to 425 F
- Then heat a large skillet over medium heat. Once hot add 2 tablespoons of avocado oil or olive oil. Let the oil heat up about 1-2 minutes.
- When the oil is hot add the carrots, onions and potatoes to the skillet. Sauce for 7 minutes until tender. Then add in the minced garlic and sauté until fragrant and aromatic.
- Sprinkle in the flour and coat the vegetables evenly.
- Now pour in the bone broth and heavy cream. Bring the sauce to a boil. Then turn the stove to low and simmer until thick and creamy. The sauce should coat the back of a spoon.
- Remove the filling from the heat and stir in the spices, chopped chicken and string beans.
- Take the pie crust out of the fridge and add the filling.
- Roll out the top crust pie dough that has been chilling in the refrigerator.
- Once rolled out, fit the top crust onto the pie. Trim the edges, leaving an inch border. Pinch the bottom crust and the top crust together to seal the pie. You can use a fork to crimp the edges or your fingers. Then slit three wholes in the center of the pie for heat to escape while baking.
- Bake the pie for 30-40 minutes or until the top and bottom of the pie are nice and golden brown. I like to place a baking sheet on the bottom rack to catch any butter that might melt off of the pie and drip. That way the oven doesn't get smokey.
- After the pie has baked let it cool for 10 minutes before serving.
- Enjoy!
Notes
Other posts to visit
Tasty Dill Pickle Chicken Salad
Coconut Curry Vegetable Chicken Soup
This is the best chicken pot pie I have ever made. I did make a few changes, but nothing major. Thank you for the recipe!
I’m so happy to hear that you love the chicken pot pie recipe! It’s one of my favorite meals to make these days. Can’t wait for you to try other recipes on the blog. Thank you so much for leaving a review. It means so much!