Sourdough Chicken Pot Pie that is Irresistibly Good
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.
Servings: 8 slices
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
If you don't have sourdough discard just make my extra delicious buttermilk pie crust. This is the recipe I adapted from.
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. Then 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. Then 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.
Tried this recipe?Let us know how it was!