Description
A cozy and comforting chicken pot pie made with sourdough discard for added flavor and texture.
Ingredients
Scale
- 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