Sourdough Discard Chicken Pot Pie

Sourdough Discard Chicken Pot Pie

For the crust:

1 cup all-purpose flour

½ cup cold and cubed unsalted butter 

½ cup cold sourdough discard

1 Egg (save the white!)

1 teaspoon apple cider vinegar 

½ teaspoon salt 

1 teaspoon sugar 

For the filling:

1 ½ cups (roughly ¾lb) of chopped potatoes 

1 ¼ cup milk

1 ¼ cup chicken broth 

¼ cup of all-purpose flour

¼ cup of sourdough discard

½ cup water or chicken broth 

1 10oz bag of frozen veggies 

1 cup of rotisserie chicken 

1 teaspoon dried thyme 

1 teaspoon onion powder


Directions: add all of the crust ingredients into your food processor. Pulse until a dough forms. Dump dough onto flour surface and shape into a disc. Cover with plastic or beeswax wrap and store in the fridge under later. 

Add chopped potatoes, 1½ cup milk and ¼ cup broth into pan. Boil until potatoes are tender. Strain potatoes, making sure to save the milk and broth they were boiled in. 

In the pot used to boil the potatoes, add ¼ cup of starter, ¼ cup of all-purpose flour, and ½ of cup of water or broth. Whisk together until a paste forms and there are no lumps. Add a splash of water if necessary. 

Next, add reserved potato liquid and mix until combined. Then, add potatoes, chicken, frozen vegetables, and seasonings to the pot and allow to simmer until the sauce thickens. 

When the sauce has thickened, remove it from the heat and put it into a pie dish or oven-safe skillet (such as a cast iron pan). Preheat oven to 375° while you roll out your pie crust. 

Add your crust on top of pie dish, making sure to press down around the edges. Don't forget to add ventilation holes. Cover your edges with tin foil or a pie crust shield! Enjoy!!

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