Dr. Michelle Jorgensen

This Sourdough Chicken Pot Pie tastes as good as it looks!

Sometimes I just want a nice comfort food meal for dinner that doesn’t cause my stomach to hurt afterwards, and this meal fills that need perfectly!

This sourdough chicken pot pie is also a great meal to use all of the fresh vegetables I have growing in my garden right now! If you have different vegetables in your garden or on hand, feel free to use them! Make a combination that tastes great.

This is also a fun way to use sourdough. If you follow me on social media, or if you have signed up for my emails, you know I have been doing tons of things with sourdough lately!

I even made a guide and video course about it! Go check that out here…

Go try making this sourdough chicken pot pie for your family and let me know what they think!

Sourdough Chicken Pot Pie Recipe

Recipe by Dr. Michelle Jorgensen

Course: Dinner     /         Cuisine: American

This sourdough Chicken Pot Pie is a twist on your favorite classic meal. It is filled with fresh vegetables and homestyle flavors and topped with a fluffy, buttery crust that you won't even know is sourdough!

Ingredients

• Filling

  • 3 Red Potatoes chopped

  • 4 carrots diced

  • 1/4 Cup Butter

  • 1 Medium Onion

  • 4 Garlic Cloves Minced

  • 3 Cups Bone Broth

  • 4 Tbsp Sourdough Starter

  • 1 Tbsp Dried or Fresh Parsley

  • 1 tsp Garlic Powder

  • Fresh Cracked Black Pepper

  • 1 tsp Onion Powder

  • 1-3 tsp salt

  • 1 Cup Peas fresh or frozen

  • 4 Cups Cooked Chicken

  
  

• Sourdough Topping

  • 1 Cup Fed Sourdough Starter*

  • 8 Tbsp Melted Butter

  • 1 Tbsp Honey

  • 3/4 tsp Salt

  • 1 tsp Baking Powder

  • 1/2 tsp Baking Soda*

  
  

Instructions

• Add veggies and 1/4 C butter to a cast iron skillet or oven-proof pan, and saute on medium low heat for 10 minutes until they start to soften.

• Whisk starter into broth, then add to pan, stirring as you add.

• Add parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.

• Add peas and chicken.

• While veggies are sauteing, mix the starter, melted butter, honey, salt, baking soda, and baking powder. Mix until combined

• Pour sourdough topping over the veggie, chicken mixture in pan.

• Place in a 400 degree oven for about 15-20 minutes. Until the sourdough topping is beginning to turn golden brown.

• Allow to cool for a few minutes before serving.

Notes

*Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.

*Baking Soda is essential to neutralize the sourdough flavor from the topping.