sourdough discard chicken pot pie is my go to dinner for those nights when I have a jar of discard in the fridge and absolutely no energy for something complicated. You know the vibe: it is chilly, everyone is hungry, and you want comfort food that feels like a little hug. This pie hits that spot with a creamy filling and a crust that bakes up golden and cozy. It also helps you use up leftovers, which always feels like a small win. If you have ever stared at sourdough discard wondering what else it can do besides pancakes, this is your sign.
Using Sourdough Starter for Pot Pie
Let’s talk discard for a second, because it can sound intimidating if you are newer to sourdough. Your discard is just the portion you remove before feeding your starter. It still has flavor, and it adds a gentle tang that makes savory recipes taste extra special.
In this recipe, I use discard in the crust. It does a few really helpful things:
Flavor: that subtle sourdough tang makes the crust taste bakery level without extra effort.
Texture: it helps the dough bake up tender, not tough.
Less waste: the best part, you are using something that might have been tossed.
You can use discard that is a few days old, as long as it smells pleasantly sour and not funky. If it has pink streaks, fuzzy spots, or an off smell, toss it. Trust your nose.
One more note: sourdough discard is not the same strength every time. Sometimes it is thicker, sometimes runnier. That is normal. Just be ready to add a spoonful of flour if the dough feels sticky, or a splash of cold water if it feels dry and crumbly.
Important Ingredients and Substitutions
This is a very forgiving pot pie, which is why I love it. You can clean out the fridge a bit and still end up with something delicious.
What you need for the filling
- Chicken: shredded rotisserie chicken is the fastest. Leftover roasted chicken works too. Even cooked turkey is great.
- Veggies: I usually do onion, carrots, peas, and celery. Frozen mixed veggies are totally fine when life is busy.
- Butter and flour: this is how you build that creamy sauce. If you need gluten free, use a 1 to 1 gluten free flour blend.
- Chicken broth: low sodium is nice so you can control the salt.
- Milk or cream: milk keeps it lighter, half and half makes it richer.
- Seasoning: salt, pepper, garlic, and a pinch of thyme. If you only have Italian seasoning, use a little of that.
What you need for the crust
I do a simple sourdough discard crust. If you are not up for homemade dough, you can absolutely use a store bought pie crust and still make a great dinner. But if you have discard, it is worth trying at least once.
For the fat, I like butter for flavor. You can do half butter and half shortening if you want a flakier crust. If you are dairy free, a good plant based butter works, just keep it cold.
And if you love chicken pot pie flavors but want something spoonable, I also make this on soup nights. This one is so cozy: chicken pot pie soup.
How to Make Sourdough Chicken Pot Pie
Alright, here is how I make this without turning it into an all day project. I usually make the crust first, then the filling while the dough chills. It feels like you are doing a cooking show multitask, but it is actually easy.
Step by step overview
1) Make the crust dough
In a bowl, mix flour and salt. Cut in cold butter until it looks like little pebbles. Stir in sourdough discard. Add a splash of cold water only if you need it to bring the dough together. Form it into two disks, wrap, and chill for at least 30 minutes.
2) Cook the veggies
In a big skillet or pot, melt butter and cook onion, carrots, and celery until they soften a bit. I do not worry about perfection here. You just want them heading in the right direction.
3) Build the creamy sauce
Sprinkle flour over the veggies and stir for a minute. Slowly pour in broth while stirring. Then add milk. Let it simmer until it thickens. If it seems too thick, add a splash more broth. If it seems thin, simmer a few more minutes.
4) Add chicken and peas
Stir in shredded chicken and peas. Taste and adjust salt and pepper. This is the moment where I usually add thyme and a tiny pinch of garlic powder too.
5) Assemble
Heat oven to 400F. Roll out one disk of dough and place it in a pie pan. Pour in the filling. Roll out the top crust and lay it over. Crimp the edges, cut a few vents on top, and brush with egg wash if you want that glossy, golden finish.
6) Bake
Bake about 35 to 45 minutes, until the top is deeply golden and the filling is bubbling. If the edges brown too fast, cover them loosely with foil.
One important tip: let it rest 10 to 15 minutes before slicing. I know it is hard to wait, but it helps the filling set up so it does not run everywhere.
Here is a quick timing guide I use in my head: chill dough while you prep and simmer filling, then bake while you clean up. It makes the whole thing feel way less messy.
How to Store Leftovers
This pie makes great leftovers, and I almost think it tastes better the next day. The flavors settle in, and the filling gets even more cozy.
Fridge: Cover the pie dish or transfer slices to an airtight container. It keeps well for about 3 to 4 days.
Freezer: You can freeze baked slices. Wrap them well, then freeze up to 2 months. Thaw overnight in the fridge for best texture.
Reheating: For the crispiest crust, use the oven at 350F until warmed through. Microwave works too, but the crust will soften a bit. If you do microwave, I like to finish the top in a toaster oven for a few minutes.
Little heads up: if your filling thickens a lot in the fridge, that is normal. When reheated, it loosens up again.
Recipe Tips
These are the small things that make sourdough discard chicken pot pie feel easy instead of fussy.
Keep the crust cold: Cold butter is the secret. If your kitchen is warm, chill the dough a bit longer.
Do not overfill: Leave a little space at the top so it does not bubble over too much. Put a baking sheet under the pie dish if you are worried.
Season in layers: Salt the sauce, then taste again after adding chicken. Chicken can be bland, so it needs a little help.
Use what you have: No peas? Use green beans. No carrots? Use diced potatoes. This recipe is flexible.
Make it ahead: You can make the filling a day early and keep it in the fridge. Then just roll the crust and bake the next day.
And if you ever have extra discard and want something crispy and fun, not pie related but still chicken comfort, check out sourdough discard fried chicken tenders. That one is a weekend favorite in my house.
Common Questions
Can I use active starter instead of discard?
Yes. Active starter works the same way here. The flavor might be a little milder depending on how recently it was fed.
What if I do not want to make a bottom crust?
Do a top crust only. Just pour the filling into a buttered dish and lay the crust on top. It is faster and still very cozy.
How do I keep the bottom crust from getting soggy?
Make sure your filling is thick before you pour it in, and bake until bubbly. You can also bake the bottom crust for about 8 minutes first if you want extra insurance.
Can I make sourdough discard chicken pot pie with leftover gravy?
Totally. Use gravy as part of the sauce, then thin it with broth and milk until it is creamy and scoopable.
What size dish should I use?
A standard 9 inch pie pan works. A deep dish pie plate is even better if you like a thick layer of filling.
A cozy dinner worth repeating
If you try sourdough discard chicken pot pie, I really think it is going to end up in your regular rotation, especially in the colder months. It is comforting, practical, and a smart way to use up that discard you have been saving. If you want to explore more versions, I like browsing other bakers too, like Best Sourdough Chicken Pot Pie [with sourdough pie crust], Sourdough Chicken Pot Pie with Sourdough Biscuits, and Sourdough Chicken Pot Pie – Amy Bakes Bread. Now go grab that jar of discard, crank the oven, and make your kitchen smell like something wonderful. You have got this.
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Sourdough Chicken Pot Pie
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Unspecified
Description
A cozy and comforting chicken pot pie made with sourdough discard for added flavor and texture.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold butter (cut into cubes)
- 1 cup sourdough discard
- 1 splash cold water (if needed)
- 1 tablespoon butter (for cooking)
- 1 onion (diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 1/4 cup all-purpose flour (for sauce)
- 2 cups low-sodium chicken broth
- 1 cup milk or cream
- 2 cups shredded cooked chicken
- 1 cup peas (frozen or fresh)
- Salt and pepper to taste
- 1 teaspoon thyme (or Italian seasoning)
Instructions
- Mix the flour and salt in a bowl. Cut in cold butter until it looks like little pebbles. Stir in sourdough discard. Add a splash of cold water if needed. Form into disks, wrap, and chill for at least 30 minutes.
- Cook the onion, carrots, and celery in a skillet with butter until softened.
- Sprinkle flour over the veggies and stir for a minute. Slowly pour in broth while stirring, then add milk. Allow to simmer until thickened.
- Add shredded chicken and peas, then season with salt, pepper, thyme, and garlic powder to taste.
- Preheat oven to 400°F. Roll out one disk of dough and place it in a pie pan. Pour in the filling and cover with the top crust, crimping edges.
- Bake for 35 to 45 minutes until the top is golden and filling is bubbling. Let rest for 10 to 15 minutes before slicing.
Notes
This pie makes great leftovers, and it’s even better the next day. Store in the fridge or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: sourdough, chicken pot pie, comfort food, leftovers, easy recipe
