Easy Sourdough Rotisserie Chicken Pot Pie Recipe

This Sourdough Rotisserie Chicken Pot Pie will become a family favourite. My same-day sourdough pie crust is a simple method to use up ¾ cup of sourdough trash and can be made on a weeknight.


Sourdough Pie Crust – 1 cup all-purpose flour – ½ cup cold unsalted butter cubed – ½ cup cold sourdough discard use it straight from the fridge! – 1 Egg cold and separated – 1 teaspoon Apple cider vinegar or white vinegar – ½ teaspoon salt – ½-1 teaspoon sugar I prefer more for savory pie


Filling – 1 ½ cups roughly ¾lb of chopped potatoes (any potato is fine here! I’ve used gold and russet and both were great. – 1 ¼ cup milk of choice – 1 ¼ cup chicken broth I love using better than bullion chicken broth concentrate – ¼ cup of all-purpose flour – ¼ cup of sourdough discard – ½ cup water or chicken broth – 1 10 oz bag of frozen veggie – 1 cup of rotisserie chicken – ½ - 1 teaspoon dried thyme I prefer 1 teaspoon because I love thyme. Start with ½ and add more to taste! – 1 teaspoon onion powder – Salt to taste I love Lawry's seasoning salt for this recipe to add extra flavor – Pepper to taste)


Make the Chicken Pot Pie Filling:- Cut potatoes to your liking. ½ wedges or 1-inch chunks work great. Place diced potatoes in a pot with 1 ¼ cups milk and ¼ cup chicken broth. Bring to boil. 

Step 1

Potato boiling releases starches for a richer filling (delicious!). Over a heat-safe bowl, drain soft potatoes. Don't discard the liquid—we're keeping it!

Step 2

Add ¼ cup of starter, ¼ cup of all-purpose flour, and ½ cup of water or broth to the potato boiling pot. Mix until a paste forms without lumps. Need more liquid? Add it.

Step 3

Mix in saved potato liquid. Place potatoes, chicken, frozen vegetables, and seasonings in the pot and boil until sauce thickens.

Step 4

Pour sauce into a pie dish or oven-safe skillet (such a cast iron pan) when thick. While rolling out pie crust, preheat oven to 375��F.

Step 5

Assemble the pie:- When ready to use, remove dough from fridge, sprinkle flour on top, and spread it out with a floured dough roller.

Step 6

Yes—so much flour! For pie crust, roll it out to fill the diameter of the pan or dish with an overhang, typically ⅛ inch thick. Place dough sheet over pie dish with floured hands.

Step 7

Bake as directed and style to taste. For simplicity, I pinch the crust edges with a fork. I also Polk top ventilation holes with the same fork. Brush crust with earlier-reserved egg white.

Step 8

Bake:- Bake 45 minutes at 375f. Protect your crust edges from burning with a crust shield.

Step 9

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