Description
Imagine a golden, flaky crust that shatters under your fork to reveal a steaming, creamy center filled with tender poultry and vibrant vegetables. This Sourdough Chicken Pot Pie offers a sophisticated twist on the ultimate American comfort food by incorporating the complex, tangy notes of fermented dough.
Ingredients
Scale
3 cups Cooked Chicken Breast/Thighs
2 cups Carrots, Peas, Celery, Onions
2 cups Chicken Bone Broth
1/2 cup Unsalted Grass-Fed Butter
1/3 cup All-Purpose Flour
1 cup Sourdough Starter Discard
2 tbsp Thyme, Rosemary, Sage
Instructions
- Melt 4 tablespoons of butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the onions, carrots, and celery, sautéing until the onions turn translucent and the carrots soften slightly
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for two minutes to cook out the raw flour taste
- Gradually whisk in the chicken bone broth and a splash of milk or cream. Continue stirring until the mixture thickens into a glossy, velvety sauce. Add the fresh thyme, rosemary, sage, salt, and cracked black pepper
- Fold in the cooked chicken pieces and the frozen or fresh peas. Let the filling simmer on low heat for five minutes
- In a separate bowl, whisk together your sourdough starter discard, melted butter, a pinch of salt, and a teaspoon of baking powder. Adjust the thickness as needed
- Pour the chicken filling into a greased 9×9 inch baking dish or a deep-dish pie pan. Add dollops of the sourdough mixture on top
- Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes until the crust turns golden brown and the filling is bubbling
- Let it sit for at least 10 minutes before serving
Notes
Ensure your filling is hot when you add the sourdough topping to prevent a soggy bottom.
Use cold butter for flakiness if you're making a traditional rolled sourdough crust.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg