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chicken pot pie topped with sourdough biscuits in a white baking dish on a white and blue checked towel with a wooden spoon to the left
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Best Chicken Pot Pie Recipe With Sourdough Biscuits

The best chicken pot pie recipe has a creamy vegetable and chicken-loaded filling, and then is topped with delicious and tender sourdough biscuits. This classic recipe gets a farmhouse twist everyone will love.
Course Dinner
Cuisine American
Keyword baking, dinner, sourdough chicken pot pie
Prep Time 25 minutes
Cook Time 25 minutes
Additional Time 8 minutes
Total Time 58 minutes
Servings 8
Calories 590kcal
Author Lisa

Equipment

Ingredients

  • 3 medium or 4 small red potatoes chopped
  • 4 medium carrots diced
  • 1/4 cup butter
  • 1 medium onion
  • 4 cloves garlic minced
  • 3 cups chicken bone broth
  • 4 tablespoons flour
  • 1 tablespoon dried parsley or two tablespoons fresh minced
  • 1 teaspoon garlic powder
  • fresh cracked black pepper
  • 1 teaspoon onion powder
  • 3 teaspoons salt reduce if your broth already contains salt
  • 1 cup peas fresh or frozen
  • 4 cups cooked chicken
  • 1/2 cup heavy cream

Sourdough Biscuit Recipe -

  • 1 stick cold butter cut into chunks (113 grams)
  • 2 cups all purpose flour 280 grams
  • 1 cup sourdough discard 285 grams
  • 1 tablespoon sugar 12 grams
  • 3/4 teaspoon salt 4 grams
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup milk or buttermilk 122 grams

Instructions

  • If you are wanting to make this a fermented sourdough chicken pot pie, start the biscuits the night before.
  • Chop up cold butter into chunks and add to a large bowl.
  • Add flour to the butter.
  • Cut butter into flour using a fork, food processor, or with your hands,
  • Add 1 cup of sourdough starter.
  • Add sugar and stir until nicely incorporated.
  • Add the milk or buttermilk.
  • Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.
  • The next day, add diced potatoes, carrots, onions, garlic, and butter to a cast iron skillet at sauté on medium low heat for 10 minutes until they start to soften.
  • Sprinkle flour over the sautéed vegetables and butter. Stir and cook a few minutes.
  • Add broth, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
  • To the skillet, add peas, pre-cooked chicken, and heavy cream.
  • While the filling continues to cook, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.
  • Mix everything together well. I like to use my fingers.
  • Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.
  • Top the filling with sourdough biscuits and place in a 400 degree oven for about 10-15 minutes. Until the biscuits start turning golden brown.
  • Allow to cool for a few minutes before serving.

Video

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.

To Freeze:

  • Follow the instructions above. Transfer the filling to a glass baking dish or disposable aluminum pan, top with biscuits, cover and freeze.

To reheat:

  • Take the frozen chicken pot pie out of the freezer and place in the refrigerator the day before (or at least the night before) to thaw.
  • Bake at 350 for 45 minutes, or until bubbly and the biscuits turn a golden brown color.

Nutrition

Calories: 590kcal | Carbohydrates: 57g | Protein: 27g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1898mg | Potassium: 801mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6049IU | Vitamin C: 18mg | Calcium: 143mg | Iron: 4mg