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casey

Sourdough Chicken Pot Pie

Warm and filling chicken pot pie with a flaky sourdough crust.
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Prep Time 30 minutes
Cook Time 25 minutes
Rest Time for Crust 6 hours
Servings: 8 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 531
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp Olive oil
  • 1 Onion, diced
  • 2 Carrots, diced
  • 2 Russet Potatoes
  • 2 Cloves garlic, minced
  • 1/4 cup All-purpose flour
  • 2 cups Chicken stock
  • 1 cup Milk
  • 2 cups Cooked chicken, diced
  • 1 cup Lima beans frozen, fresh, or canned
  • 1/2 cup Whole kernel corn
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Dried Thyme
Sourdough Crust
  • 1 cup Sourdough Starter
  • 1 cup All-purpose flour
  • 3/4 cup Unsalted butter, cold and cubed
  • 1/2 tsp Salt
  • 1 tsp cold water more if needed
  • 1 Egg for egg wash

Equipment

  • 1 Cast Iron Skillet
  • 1 Food Processor
  • Mixing bowls
  • Rolling Pin
  • Whisk
  • Knife and cutting

Method
 

  1. Prior to baking preheat your oven to 375°F (190°C) to get it nice and toasty for our pie. You'll need to make the sourdough crust ahead of time to give it time to rest.
Make The Filling
  1. Heat olive oil in your cast iron skillet over medium heat. Add diced onions and carrots Sauté until they start to soften, about 5 minutes.
  2. Add minced garlic and cook for another minute.
  3. Sprinkle flour over the veggies and stir well to combine. Cook for about 2 minutes to get rid of the raw flour taste.
  4. Gradually whisk in chicken broth and milk until the mixture is smooth and thickened.
  5. Stir in diced chicken, corn, potatoes, frozen beans, dried thyme, salt, and pepper. Let it simmer for 5-10 minutes until everything is heated through and the lima beans are soft.
Sourdough Pie Crust
  1. In a mixing bowl, combine sourdough starter, flour, and salt.
  2. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. I also like to use a food processor for this.
  3. Add a tsp of cold water at a time until the dough comes together into a ball. You want the dough to stick together but not be overly moist.
  4. Form the dough into a disc and allow it to rest in the refrigerator for at least 4-6 hours. Overnight is best.
  5. Roll out the dough on a floured surface until it's about 1/4 inch thick and large enough to cover your skillet.
Assemble The Pie
  1. Pour the chicken filling into the cast iron skillet.
  2. Carefully place the sourdough crust over the top of the skillet, sealing the edges.
  3. Cut a few slits in the crust to allow steam to escape.
  4. Brush the crust with an eggwash for a beautiful color.
  5. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
  6. Let the chicken pot pie cool for a few minutes before slicing into it.