27 Sourdough Chicken Pot Pie Recipes That Are Rustic & Delicious

As the weather turns cooler, there’s something about the cozy feeling of a warm meal that draws us in. If you’re like me, you might find yourself craving comfort food that feels both hearty and nostalgic. That’s why I created this collection of 27 sourdough chicken pot pie recipes that are rustic and delicious. Each recipe not only promises to satisfy your taste buds but also brings a sense of home to your kitchen.

This post is for anyone who loves cooking, especially those who enjoy baking with sourdough. Whether you’re a seasoned baker or just starting to explore the world of sourdough, you’ll find these recipes easy to follow and rewarding. If you’re looking for ways to elevate your weeknight dinners or impress guests at your next gathering, you’re in the right place.

What you’ll get here are mouthwatering ideas that combine the flaky goodness of sourdough crust with the classic flavors of chicken pot pie. From traditional takes with creamy fillings to creative twists with seasonal vegetables, there’s something for everyone. Each recipe is crafted to bring warmth and joy, ensuring that you can create dishes that nourish not just the body, but the soul.

Get ready to roll up your sleeves and dive into a delightful culinary adventure. You’ll discover how to master the art of sourdough while enjoying the comforting tastes we all know and love. So, grab your apron and let’s get started on making some unforgettable meals!

1. Classic Sourdough Chicken Pot Pie

This classic sourdough chicken pot pie warms your heart and fills your belly. With tender chicken, vibrant peas, and sweet carrots swimming in a creamy sauce, it’s the ultimate comfort food. The sourdough crust adds a delightful tang and a rustic touch that makes every bite special.

Recipe Overview:

– Servings: 6

– Prep Time: 20 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour

– Calories: 450

Nutrition Information:

– Protein: 30g

– Carbs: 35g

– Fat: 20g

– Fiber: 3g

Ingredients:

– 2 cups cooked chicken, shredded

– 1 cup frozen peas

– 1 cup diced carrots

– 1 cup diced potatoes

– 1/4 cup butter

– 1/3 cup flour

– 2 cups chicken broth

– 1 cup sourdough starter

– 1 egg, beaten

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C).

2. Melt butter in a large saucepan over medium heat. Stir in flour to make a roux.

3. Gradually whisk in the chicken broth until smooth and thickened.

4. Add the shredded chicken, peas, carrots, and potatoes. Simmer until everything is heated through.

5. Roll out the sourdough dough and line a pie dish. Pour the filling into the crust.

6. Place a top crust over the filling, sealing the edges. Cut slits for steam to escape.

7. Brush the crust with the beaten egg and bake for about 30 minutes, or until the crust is golden brown.

Tips:

– Use leftover chicken to speed up prep time.

– Chill your dough for flakier crust.

Frequently Asked Questions:

– Can I use other vegetables? Absolutely! Mix in your favorites like corn or green beans.

– How do I store leftovers? Keep them in the fridge for up to 3 days.

This dish not only satisfies hunger but also brings a cozy feel to your table. Serve it at family dinners or on a chilly evening, and watch everyone smile with every bite. Enjoy your cooking adventure!

2. Rustic Sourdough Chicken Pot Pie with Thyme

Bring a touch of rustic charm to your dinner table with a Sourdough Chicken Pot Pie infused with the delightful aroma of fresh thyme. This dish isn’t just comforting; it’s a burst of flavor that warms your heart. The combination of tender chicken, crisp vegetables, and hearty sourdough creates a filling meal that feels like a warm hug on a chilly evening.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 5 minutes

– Calories: 480

Nutrition Information:

– Protein: 28g

– Carbs: 40g

– Fat: 24g

– Fiber: 4g

Ingredients:

– 1 lb chicken thighs, diced

– 1/2 cup diced celery

– 1/2 cup diced onion

– 1 tbsp fresh thyme

– 1 1/2 cups chicken broth

– 2 cups sourdough bread, cubed

– 1/2 cup milk

– 1 egg, beaten for egg wash

Step-by-Step Instructions:

1. Preheat your oven to 425°F (220°C). This sets the stage for a crispy crust!

2. In a skillet, sauté the diced chicken, celery, and onion until they are fully cooked and golden brown. This brings out their natural sweetness.

3. Stir in the fresh thyme, chicken broth, milk, and cubed sourdough. Mix well, then take it off the heat.

4. Spoon the delicious mixture into a pie dish. Roll out your sourdough crust and place it on top, sealing the edges with a pinch.

5. Brush the crust with the beaten egg for that beautiful golden finish. Bake for about 35 minutes or until the crust is golden brown and the filling is bubbling.

Tips:

– Adjust the seasoning to your liking by adding more herbs.

– Let the pie rest for a few minutes before serving. This helps the filling set and makes for easier slicing.

Frequently Asked Questions:

– Can I use dried thyme? Yes, but reduce the amount since it’s more potent.

– Is this freezer-friendly? Absolutely! You can freeze it before baking for a quick meal later.

This rustic sourdough chicken pot pie is a fantastic way to enjoy a classic dish with a twist. It’s perfect for family gatherings or a cozy night in. Whether you’re a seasoned cook or a beginner, this recipe will become a favorite in your kitchen!

3. Savory Sourdough Chicken Pot Pie with Spinach

Get ready for a cozy meal with this savory sourdough chicken pot pie. By adding fresh spinach, you not only brighten up the dish but also sneak in some nutritious greens. The spinach adds a lovely freshness that pairs beautifully with the rich, creamy filling. This is a perfect choice for those busy weeknights when you want something both hearty and healthy.

Recipe Overview:

– Servings: 6

– Prep Time: 25 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 10 minutes

– Calories: 430 per serving

Nutrition Information:

– Protein: 35g

– Carbs: 34g

– Fat: 18g

– Fiber: 5g

Ingredients:

– 2 cups cooked chicken, diced

– 1 cup fresh spinach, chopped

– 1/2 cup diced onion

– 1/2 cup diced carrots

– 1 cup chicken broth

– 1/2 cup sour cream

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix together the chicken, spinach, onion, carrots, broth, and sour cream until well combined.

3. Roll out your sourdough dough until it’s large enough to fit your pie dish. Pour the filling mixture into the dish.

4. Cover the pie with a top crust, making sure to seal the edges tightly.

5. Bake for 40 minutes or until the crust is golden brown and flaky.

Tips:

– Wilt the spinach in a pan for a softer bite before mixing it in.

– Try adding different cheeses like cheddar or mozzarella for extra flavor.

Frequently Asked Questions:

– Can I use frozen spinach? Yes! Just thaw it out and squeeze out any extra moisture.

– How long can I store this in the fridge? It stays fresh for up to 4 days when covered.

This rustic dish is not just comforting; it’s also a great way to enjoy a wholesome meal without too much fuss. Enjoy this delightful pot pie anytime you crave something warm and satisfying!

4. Sourdough Chicken Pot Pie with Mushrooms

Mushrooms bring a delightful depth to your sourdough chicken pot pie, especially if you love that rich umami flavor. Their earthy notes blend perfectly with the creamy chicken filling, creating a dish that is both hearty and satisfying. This recipe is perfect for cozy dinners or gatherings with friends.

Recipe Overview:

– Servings: 6

– Prep Time: 30 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour 10 minutes

– Calories: 460 per serving

Nutrition Information:

– Protein: 32g

– Carbs: 38g

– Fat: 22g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, shredded

– 1 cup mushrooms, sliced (mix varieties for extra flavor)

– 1/2 cup diced onion

– 1/2 cup chicken broth

– 1 cup sourdough starter

– 2 tbsp olive oil

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This ensures a nice, crispy crust.

2. In a skillet, heat the olive oil over medium heat. Sauté the mushrooms and onions until they are tender and fragrant.

3. Add the shredded chicken and chicken broth to the skillet. Let it simmer for a few minutes to meld the flavors.

4. Roll out the sourdough starter for your crust. Press it into a pie dish, making sure it covers the bottom well.

5. Pour the chicken mixture into the crust. Seal the edges, and bake for 30-35 minutes until golden brown.

Tips:

– Choose a variety of mushrooms like cremini and shiitake for a richer taste.

– Let the pie cool slightly before slicing. This helps keep the filling intact.

Frequently Asked Questions:

– What if I don’t have chicken? You can easily replace it with turkey or even a plant-based protein for a vegetarian twist!

– Can I freeze this pie? Yes! It freezes well both before and after baking. Just make sure to wrap it tightly.

5. Creamy Sourdough Chicken Pot Pie with Leeks

Leeks add a delightful sweetness to your creamy sourdough chicken pot pie. Their mild onion flavor perfectly complements the tender chicken and rich sauce, creating a dish that feels like a warm hug. Imagine digging into a flaky crust, revealing the savory filling that warms your heart.

This recipe is not only delicious but also straightforward. You can whip it up in just over an hour, making it a perfect weeknight dinner. Plus, it serves four, so you can easily share it with family or friends.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 10 minutes

– Calories: 490 per serving

Nutrition Information:

– Protein: 28g

– Carbs: 40g

– Fat: 26g

– Fiber: 3g

Ingredients:

– 2 cups cooked chicken, diced

– 1 cup leeks, sliced

– 1/2 cup carrots, diced

– 1 cup chicken broth

– 1/2 cup heavy cream

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a skillet, sauté leeks and carrots until soft, about 5 minutes.

3. Stir in the diced chicken and chicken broth.

4. Add the heavy cream, then season with salt and pepper.

5. Roll out the sourdough starter and line a pie dish with it.

6. Pour the chicken mixture into the crust.

7. Bake for 35-40 minutes until the crust is golden brown and flaky.

Tips:

– Rinse leeks thoroughly to remove any dirt and grit.

– Want to elevate the flavor? A splash of white wine adds a nice touch!

Frequently Asked Questions:

– What if I can’t find leeks? Try shallots or green onions as substitutes.

– How do I reheat leftovers? Place in the oven at 350°F (175°C) until warmed through.

This creamy sourdough chicken pot pie is not just a meal; it’s a comforting experience. Enjoy every bite!

6. Sourdough Chicken Pot Pie with Sweet Potatoes

Imagine enjoying a warm slice of Sourdough Chicken Pot Pie with sweet potatoes. This dish brings together the savory goodness of chicken and the natural sweetness of sweet potatoes, creating a comforting meal that’s perfect for any occasion. The vibrant orange of the sweet potatoes not only enhances the look of your pie but also adds a delightful flavor that balances the savory elements beautifully.

Ready to dive into this delicious recipe? Here’s everything you need to know to make it at home. This pot pie serves five and takes about 25 minutes to prep. With a cooking time of 45 minutes, you’ll have a hearty meal ready in just over an hour. Each serving packs in about 430 calories, making it a filling option for dinner.

Ingredients:

– 1 lb chicken breast, cubed

– 1 cup sweet potatoes, diced

– 1/2 cup green beans, chopped

– 1/2 cup chicken broth

– 1 cup sourdough starter

– 1 tsp paprika

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C).

2. Boil the diced sweet potatoes in water until they’re tender, then drain them.

3. In a large bowl, mix the cubed chicken, sweet potatoes, chopped green beans, and chicken broth. Don’t forget to season with paprika, salt, and pepper!

4. Roll out your sourdough crust and fit it into a pie dish. Pour your tasty filling into the crust.

5. Cover with the top crust, seal the edges, and bake for 30-35 minutes until golden brown.

Tips for Success:

– Use leftover sweet potatoes to save time.

– Add shredded cheese to the filling for a creamy twist!

Frequently Asked Questions:

– Can I use regular potatoes instead of sweet potatoes? Yes, regular potatoes work well, too!

– What’s the best way to serve it? Let it cool for a few minutes and enjoy it with a fresh side salad for a complete meal!

With these easy steps and tips, you’ll serve up a delicious Sourdough Chicken Pot Pie that your family will love. Happy cooking!

7. Mediterranean Sourdough Chicken Pot Pie

Take your taste buds on a Mediterranean adventure with this unique sourdough chicken pot pie. This dish combines the comforting heartiness of a classic pot pie with the bright, savory flavors of the Mediterranean. Think juicy olives, tangy sun-dried tomatoes, and creamy feta cheese all wrapped in a warm sourdough crust. It’s not just a meal; it’s an experience that brings a taste of the sun-soaked coast right to your table.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 5 minutes

– Calories: 470

Nutrition Information:

– Protein: 33g

– Carbs: 38g

– Fat: 24g

– Fiber: 3g

Ingredients:

– 1 1/2 cups cooked chicken, shredded

– 1/2 cup olives, sliced

– 1/2 cup sun-dried tomatoes, chopped

– 1/2 cup feta cheese

– 1 cup chicken broth

– 1 cup sourdough starter

– 1 tsp dried oregano

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This ensures a nice, even bake.

2. In a mixing bowl, combine the shredded chicken, sliced olives, chopped sun-dried tomatoes, crumbled feta, chicken broth, and oregano. Stir until well mixed.

3. Roll out your sourdough starter into a flat crust. Place it into a pie dish, letting the edges hang over.

4. Fill the crust with the chicken mixture, spreading it evenly.

5. Roll out another piece of dough to cover the top, sealing the edges tightly.

6. Bake for about 35 minutes or until the crust is golden brown and flaky.

Tips:

– Opt for homemade sourdough for an extra layer of flavor and texture.

– For an even richer taste, marinate the chicken in olive oil, lemon juice, and herbs before cooking.

Frequently Asked Questions:

– Can I make it vegetarian? Absolutely! Just swap the chicken for chickpeas or your favorite veggies.

– How should I store leftovers? Keep them in the refrigerator for up to 3 days for the best taste.

This Mediterranean sourdough chicken pot pie is perfect for cozy dinners or impressing your guests. The combination of flavors will have everyone asking for seconds!

8. Spicy Sourdough Chicken Pot Pie

If you’re in the mood for something with a kick, this Spicy Sourdough Chicken Pot Pie will hit the spot. Imagine tender chicken mingling with zesty jalapeños and spices, all wrapped in a warm, homemade sourdough crust. This dish balances the comforting feel of a classic pot pie with an exciting burst of flavor that keeps you coming back for more.

Recipe Overview:

– Servings: 6

– Prep Time: 30 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour 10 minutes

– Calories: 500

Nutrition Information:

– Protein: 32g

– Carbs: 36g

– Fat: 28g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, shredded

– 1/2 cup jalapeños, diced

– 1/2 cup corn

– 1/2 cup chicken broth

– 1 cup sourdough starter

– 1 tsp cumin

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a mixing bowl, combine the shredded chicken, jalapeños, corn, chicken broth, cumin, salt, and pepper. Stir well to blend the flavors.

3. Roll out your sourdough starter into a pie crust and place it in a pie dish. Pour the chicken mixture into the crust, spreading it evenly.

4. Cover the filling with another layer of rolled sourdough dough. Seal the edges and make a few slits on the top to let steam escape.

5. Bake for 35-40 minutes until the crust is golden brown and the filling is bubbling.

Tips:

– Adjust the amount of jalapeños based on how spicy you like your food.

– Serve with a dollop of sour cream to cool down the heat and add creaminess!

Frequently Asked Questions:

– What side dish goes well with this pot pie? A refreshing cucumber salad pairs nicely!

– Can I make this ahead? Yes, you can prepare it and refrigerate before baking for a quick meal later.

This spicy twist on the classic pot pie not only satisfies your cravings but also adds a fun flair to your dinner table. Enjoy this dish with family or friends, and watch them smile with every bite!

9. Pumpkin Sourdough Chicken Pot Pie

Dive into the cozy flavors of fall with a delightful pumpkin sourdough chicken pot pie. This recipe brings together the earthy sweetness of pumpkin and the savory richness of chicken, creating a dish that’s both comforting and unique. It’s like a warm hug on a chilly night, perfect for sharing with family or enjoying on your own.

Think of this pot pie as a canvas where seasonal ingredients shine. The creamy pumpkin filling pairs beautifully with tender chicken and fresh veggies. Plus, the sourdough crust adds a rustic touch that elevates this classic comfort food. You won’t just enjoy a meal; you’ll savor the essence of autumn.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 10 minutes

– Calories: 450

Nutrition Information:

– Protein: 28g

– Carbs: 36g

– Fat: 22g

– Fiber: 3g

Ingredients:

– 1 cup cooked chicken, shredded

– 1 cup pumpkin puree

– 1/2 cup diced carrots

– 1/2 cup onion, diced

– 1 cup chicken broth

– 1 cup sourdough starter

– 1 tsp sage

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This helps the crust become perfectly golden.

2. In a mixing bowl, combine the shredded chicken, pumpkin puree, diced carrots, onions, chicken broth, and sage. Mix well until everything is coated and well combined.

3. Roll out your sourdough starter into a flat crust and place it in a pie dish. This will be the base for your filling.

4. Pour the flavorful mixture into the pie crust, spreading it evenly.

5. Take another piece of dough, roll it out, and cover the pie. Don’t forget to cut small vents on top for steam to escape.

6. Bake for 40 minutes or until the crust is golden brown and the filling is bubbling.

Tips:

– Choose fresh pumpkin if possible for a richer flavor.

– Serve with a cranberry salad to make your meal festive and refreshing!

Frequently Asked Questions:

– Can I use canned pumpkin? Yes! Canned pumpkin works great for this recipe.

– Is this dish freezer-friendly? Absolutely! You can freeze it before baking for a quick meal later.

This pumpkin sourdough chicken pot pie is not just a meal; it’s an experience. Embrace the season and enjoy every bite!

Fun fact: Pumpkin Sourdough Chicken Pot Pie uses pumpkin puree to add creaminess without extra dairy, and pairs beautifully with a rustic crust. For a cozy fall dinner, mix 1 cup pumpkin with chicken stock and veggies, then bake until bubbling and golden.

10. Sourdough Chicken Pot Pie with Cauliflower

Looking for a tasty way to enjoy a lower-carb meal? Try this delightful Sourdough Chicken Pot Pie with cauliflower! The creamy texture of the cauliflower filling blends perfectly with tender chicken and the tangy sourdough crust. You’ll savor every bite without feeling guilty about carbs.

Recipe Overview:

– Servings: 4

– Prep Time: 30 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour 10 minutes

– Calories: 400

Nutrition Information:

– Protein: 30g

– Carbs: 26g

– Fat: 22g

– Fiber: 4g

Ingredients:

– 1 head of cauliflower, chopped

– 1 1/2 cups cooked chicken, shredded

– 1 cup chicken broth

– 1/2 cup sour cream

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C).

2. Steam the cauliflower until it’s tender, then mash it with sour cream, salt, and pepper until smooth.

3. In a bowl, mix the shredded chicken with the broth, then stir in the mashed cauliflower.

4. Roll out the sourdough crust and fit it into a pie dish. Pour in the chicken and cauliflower mixture.

5. Cover with another layer of crust, seal the edges, and bake for 35-40 minutes until golden brown.

Tips:

– Add some shredded cheese to the cauliflower for an extra creamy flavor.

– Let the pie cool for a bit before slicing to get neat portions.

Frequently Asked Questions:

– Can I use broccoli instead of cauliflower? Yes, it works great too!

– How should I store leftovers? Refrigerate them for up to 4 days.

Enjoy this comforting dish that’s simple to make and perfect for a cozy dinner. You’ll love how delicious and filling it is, while still being mindful of your carb intake!

11. Sourdough Chicken Pot Pie with Cheddar

Looking for a cozy meal that warms the soul? This Sourdough Chicken Pot Pie with Cheddar is a delightful option. The rich, creamy cheddar cheese enhances the dish, making it a perfect comfort food. When you combine it with tender chicken and fresh veggies, you create an irresistible combination that feels like a hug on a plate.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 10 minutes

– Calories: 500

Nutrition Information:

– Protein: 34g

– Carbs: 32g

– Fat: 28g

– Fiber: 3g

Ingredients:

– 2 cups cooked chicken, cubed

– 1 cup cheddar cheese, shredded

– 1/2 cup diced onion

– 1/2 cup diced carrots

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a mixing bowl, combine the chicken, cheddar cheese, onion, carrots, chicken broth, salt, and pepper. Stir until mixed well.

3. Roll out your sourdough crust and place it in a pie dish. Add the chicken mixture into the crust.

4. Cover with another layer of dough, seal the edges, and cut slits for steam to escape.

5. Bake for 30-35 minutes until it’s golden brown and bubbling.

Tips:

– Choose a sharp cheddar for a bolder flavor.

– Add fresh herbs like parsley or thyme for an extra burst of freshness!

Frequently Asked Questions:

– Can I swap the cheese? Absolutely! Mozzarella or gouda also work well.

– How long can I store leftovers? You can keep it in the fridge for up to 4 days when covered.

This delicious Sourdough Chicken Pot Pie is not just about taste; it’s about the joy of homemade cooking. It’s perfect for family dinners or a cozy night in. Enjoy every bite!

Fun fact: a cheddar boost in a sourdough chicken pot pie elevates comfort food with extra creaminess. It serves 4 and starts with 20 minutes of prep plus 50 minutes of bake, delivering a cozy, crowd-pleasing finish in about 1 hour 10 minutes.

12. Sourdough Chicken Pot Pie with Corn & Peppers

Imagine a warm, comforting dinner that brightens your evening. This Sourdough Chicken Pot Pie with Corn and Peppers does just that. It’s a feast for the eyes and the taste buds, perfect for family dinners or cozy nights in. The sweetness of the corn and the vibrant colors of the peppers make every bite a delight.

Recipe Overview:

– Servings: 5

– Prep Time: 25 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 10 minutes

– Calories: 420

Nutrition Information:

– Protein: 30g

– Carbs: 34g

– Fat: 18g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, diced

– 1 cup sweet corn

– 1/2 cup bell peppers, diced (mix colors for a fun look)

– 1/2 cup chicken broth

– 1 cup sourdough starter

– 1 tsp chili powder

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix the chicken, corn, peppers, broth, chili powder, salt, and pepper. Stir until well combined.

3. Roll out your sourdough dough into a circle. Place it into a pie dish, letting the edges hang over.

4. Pour the chicken mixture into the crust, spreading it evenly.

5. Roll out another piece of dough for the top. Place it over the filling, sealing the edges by crimping them together. Cut a few slits in the top for steam to escape.

6. Bake for about 35-40 minutes, or until the crust is golden brown and flaky.

Tips:

– Choose a mix of colorful peppers for extra visual appeal.

– For a creamy twist, consider adding a dollop of cream cheese to the filling. It adds richness that everyone will love!

Frequently Asked Questions:

– What should I serve with this pot pie? A fresh green salad goes perfectly!

– Can I use frozen corn? Yes, just make sure to thaw it before adding it to the mix!

This recipe is not just about food; it’s about creating memories around the table. Enjoy this delicious pot pie with loved ones, and watch how it brings everyone together.

13. Sourdough Chicken Pot Pie with Roasted Garlic

If you’re a garlic lover, this Sourdough Chicken Pot Pie with Roasted Garlic will quickly become a favorite. The sweet, nutty flavor of roasted garlic brings a comforting depth to the dish. It’s not just a meal; it’s a warm hug in a pie crust, perfect for family dinners or cozy gatherings.

Let’s dive into the recipe details. You’ll need:

– 2 cups cooked chicken, shredded

– 1/2 cup roasted garlic, mashed

– 1/2 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a mixing bowl, stir together the chicken, roasted garlic, broth, salt, and pepper until well combined.

3. Roll out your sourdough starter into a pie crust and place it in a pie dish. Spoon the chicken and garlic mixture into the crust.

4. Roll out another layer of dough and cover the pie, sealing the edges tightly to keep all that goodness inside.

5. Bake for 35-40 minutes until the top is golden brown and bubbling.

Tips for Success:

– Choose fresh garlic for roasting. It elevates the flavor significantly.

– Serve with a side of fresh greens for a balanced meal.

Common Questions:

– Can I skip the garlic? Absolutely! Leave it out for a milder taste.

– How should I store leftovers? Keep them in the fridge for a few days for quick meals.

Enjoy this hearty dish that combines the rustic charm of sourdough with the comforting flavors of chicken and garlic. It’s the perfect way to impress your family and friends while nourishing their souls!

14. Sourdough Chicken Pot Pie with Thyme & Rosemary

Imagine a warm, flaky crust filled with tender chicken and fresh herbs. This Sourdough Chicken Pot Pie with thyme and rosemary is a cozy dish that brings comfort to any table. The fragrant herbs dance through the savory filling, making every bite a delightful experience. Your kitchen will smell amazing as it bakes, inviting everyone to gather around.

Recipe Overview:

– Servings: 5

– Prep Time: 25 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 10 minutes

– Calories: 480 per serving

Nutrition Information:

– Protein: 31g

– Carbs: 32g

– Fat: 25g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, shredded

– 1/2 cup diced onion

– 1/2 cup peas

– 1/2 cup carrots

– 1 cup chicken broth

– 1 cup sourdough starter

– 1 tbsp fresh thyme

– 1 tbsp fresh rosemary

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a mixing bowl, combine the shredded chicken, diced onion, peas, carrots, chicken broth, thyme, and rosemary. Stir until well mixed.

3. Roll out your sourdough crust and place it in a pie dish. Pour the chicken mixture into the crust evenly.

4. Roll out a second layer of dough and cover the pie. Seal the edges tightly to keep the filling inside.

5. Bake for 35-40 minutes, or until the crust turns golden brown and flaky.

Tips:

– Feel free to swap herbs based on your taste—dried herbs work well too!

– Allow the pie to cool for a few minutes before slicing; this helps keep the filling intact.

Frequently Asked Questions:

– Can I use just one herb? Yes, choose your favorite for a personalized flavor!

– How long do leftovers last? Store them in the fridge for up to 3 days.

This sourdough chicken pot pie is not just a meal; it’s a heartwarming dish perfect for family gatherings or cozy nights in. Enjoy the aroma and the smiles it brings!

15. Sourdough Chicken Pot Pie with Bacon

Indulge your taste buds with a delightful twist on a classic favorite: Sourdough Chicken Pot Pie with Bacon. Imagine crispy bits of bacon mingling with tender chicken and fresh vegetables, all wrapped in a warm, tangy sourdough crust. This dish is not just a meal; it’s a comforting hug in a bowl, perfect for chilly evenings when you want something hearty and satisfying.

Here’s what you need to create this savory masterpiece:

Recipe Overview:

– Servings: 6

– Prep Time: 30 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour 10 minutes

– Calories: 530

Nutrition Information:

– Protein: 34g

– Carbs: 36g

– Fat: 30g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, diced

– 1 cup bacon, cooked and chopped

– 1/2 cup diced onion

– 1/2 cup diced bell pepper

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This is key for a crispy crust.

2. Cook your bacon in a skillet until crispy. Remove it and drain the excess fat.

3. In the same skillet, sauté the onion and bell pepper until they soften, about 5 minutes.

4. In a bowl, combine the chicken, bacon, veggies, chicken broth, salt, and pepper. Mix well.

5. Roll out the sourdough starter and fit it into a pie dish. Pour in the chicken mixture.

6. Cover with another layer of sourdough, seal the edges, and make slits on top for steam.

7. Bake for 35 minutes or until golden and bubbly.

Tips:

– Drain the bacon well to keep your pie from being greasy.

– Pair it with a light salad for a refreshing balance to the richness of the pie.

Frequently Asked Questions:

– Can I use turkey bacon? Yes, it’s a lighter option, but it won’t have the same smoky flavor.

– What’s a good side dish? A simple green salad works wonderfully with this hearty pie.

This Sourdough Chicken Pot Pie with Bacon is not just a meal; it’s a cozy way to bring your family together. Enjoy every bite!

16. Sourdough Chicken Pot Pie with Green Chiles

Elevate your sourdough chicken pot pie with a spicy twist by adding green chiles. This version packs a flavorful punch that complements the tender chicken and rich gravy. If you love a little heat in your comfort food, this recipe is sure to hit the spot!

Recipe Overview:

– Servings: 4

– Prep Time: 25 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 10 minutes

– Calories: 480

Nutrition Information:

– Protein: 30g

– Carbs: 34g

– Fat: 24g

– Fiber: 3g

Ingredients:

– 2 cups cooked chicken, shredded

– 1/2 cup green chiles, diced

– 1/2 cup onion, diced

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This will ensure a perfectly baked crust.

2. In a mixing bowl, combine the shredded chicken, diced green chiles, onion, chicken broth, salt, and pepper. Stir until well mixed.

3. Roll out the sourdough starter to create your pie crust. Press it into a pie dish, making sure it fits snugly.

4. Pour the chicken mixture into the crust, spreading it evenly.

5. Roll out another layer of sourdough for the top crust. Seal the edges and cut slits in the top to let steam escape.

6. Bake for 35-40 minutes, or until the crust is golden brown and flaky.

Tips:

– Adjust the amount of green chiles to match your spice level preference.

– Serve with a refreshing avocado salad to balance the heat and add a creamy touch!

Frequently Asked Questions:

– Can I use canned chiles? Yes, just be sure to drain them well before adding.

– How long will leftovers last? You can store them in an airtight container in the fridge for up to 4 days.

This sourdough chicken pot pie with green chiles is not just a meal; it’s an experience. The combination of flavors and textures will warm you up and satisfy those comfort food cravings. Enjoy every bite!

17. Sourdough Chicken Pot Pie with Peas & Carrots

Sourdough chicken pot pie with peas and carrots is the ultimate comfort food. This recipe combines tender chicken with sweet peas and crisp carrots, all enveloped in a flaky sourdough crust. Each bite brings warmth and nostalgia, making it a perfect dish for family dinners or cozy nights at home.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour

– Calories: 420

Nutrition Information:

– Protein: 28g

– Carbs: 36g

– Fat: 22g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, shredded

– 1 cup frozen peas

– 1 cup diced carrots

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a mixing bowl, blend the chicken, peas, carrots, broth, salt, and pepper until well combined.

3. Roll out your sourdough starter into a crust and place it in a pie dish. Pour the chicken mixture into the crust.

4. Cover with another layer of dough and seal the edges.

5. Bake for 35-40 minutes, or until the crust is golden brown and flaky.

Tips:

– Feel free to add other vegetables like corn or potatoes for extra flavor.

– Let the pie rest for a few minutes before slicing. This helps the filling set nicely.

Frequently Asked Questions:

– Can I use fresh vegetables? Yes! Fresh peas and carrots will add great flavor.

– How do I store leftovers? Keep them in an airtight container in the fridge for up to three days.

This sourdough chicken pot pie is not just a meal; it’s a warm hug on a plate. Enjoy each bite and share it with your loved ones!

There’s nothing more comforting than a warm slice of sourdough chicken pot pie with peas and carrots after a long day. It proves that simple ingredients + a tangy starter crust can turn weeknight dinners into cozy memories. Make extra crust scraps—they bake into golden, shareable bites.

18. Sourdough Chicken Pot Pie with Herbs de Provence

Experience a delightful twist on comfort food with this Sourdough Chicken Pot Pie featuring fragrant Herbs de Provence. This recipe brings together tender chicken and colorful vegetables, all enveloped in a flaky sourdough crust. Each bite bursts with flavor, making it a perfect dish for family gatherings or cozy evenings at home.

Imagine the aroma of herbs wafting through your kitchen as this pie bakes. The blend of savory herbs enhances the filling, creating a dish that’s not just a meal but a comforting experience. Plus, it’s a great way to use your sourdough starter creatively!

Recipe Overview:

– Servings: 6

– Prep Time: 30 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour 10 minutes

– Calories: 490

Nutrition Information:

– Protein: 29g

– Carbs: 36g

– Fat: 25g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, shredded

– 1/2 cup diced onion

– 1 cup mixed vegetables (carrots, peas, beans)

– 1 cup chicken broth

– 1 cup sourdough starter

– 1 tsp Herbs de Provence

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a bowl, mix together the shredded chicken, diced onion, mixed vegetables, chicken broth, and Herbs de Provence.

3. Roll out your sourdough starter into a pie crust and place it in a pie dish.

4. Pour the chicken and vegetable mixture into the crust.

5. Cover with another layer of rolled-out sourdough, sealing the edges well.

6. Bake for 35-40 minutes or until the top is golden brown.

Tips:

– Adjust the amount of Herbs de Provence to suit your taste.

– Pair this pot pie with a simple green salad for a light and satisfying meal.

Frequently Asked Questions:

– Can I use other herb blends? Yes, feel free to experiment with your favorites!

– How long can I keep leftovers? They stay fresh in the fridge for 3-4 days.

This Sourdough Chicken Pot Pie is not just a dish; it’s a warm hug on a plate. Enjoy every slice!

19. Sourdough Chicken Pot Pie with Barley

Imagine a warm, comforting dish that combines the heartiness of chicken and vegetables with the delightful chew of barley. This Sourdough Chicken Pot Pie with Barley is not just delicious; it’s a satisfying meal that packs a nutritious punch. With every bite, you’ll enjoy the rich flavors mingling together, making it a perfect choice for a cozy dinner.

Let’s dive into the recipe! You’ll need just a few ingredients that you probably already have at home. This dish serves five, making it ideal for family gatherings or meal prep for the week.

Recipe Overview:

– Servings: 5

– Prep Time: 25 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 15 minutes

– Calories: 480 per serving

Nutrition Information:

– Protein: 30g

– Carbs: 40g

– Fat: 20g

– Fiber: 6g

Ingredients:

– 2 cups cooked chicken, shredded

– 1/2 cup cooked barley

– 1 cup mixed vegetables (peas and carrots)

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This step ensures a perfectly baked crust.

2. In a large mixing bowl, combine the shredded chicken, cooked barley, mixed vegetables, chicken broth, salt, and pepper. Stir well to mix all the flavors.

3. Roll out your sourdough starter to create a pie crust. Place it in a pie dish, making sure it covers the sides.

4. Fill the crust with the chicken mixture, spreading it evenly.

5. Roll out another layer of dough for the top. Place it over the filling and seal the edges by pinching them together.

6. Bake in the oven for 35-40 minutes, or until the crust turns golden brown and looks delicious.

Tips:

– Feel free to add more vegetables for extra nutrition.

– If you don’t have barley, rice is a great substitute.

– Allow the pie to cool for a few minutes before slicing. This helps it hold its shape.

Frequently Asked Questions:

– Can I add different vegetables? Yes, mix and match based on your favorites!

– How do I store leftovers? Keep them in the fridge for up to 4 days. Just reheat and enjoy!

This Sourdough Chicken Pot Pie with Barley is not just a meal; it’s an experience that warms the soul. Perfect for any occasion, it will surely become a favorite in your household!

20. Sourdough Chicken Pot Pie with Cilantro & Lime

Get ready to enjoy a delightful twist on a classic dish with this Sourdough Chicken Pot Pie featuring cilantro and lime. The fresh cilantro adds a pop of flavor, while the lime delivers a zesty kick. Together, they create a refreshing summer vibe, perfect for those warm evenings. This dish not only satisfies your hunger but also brightens your day with its vibrant flavors.

Recipe Overview:

– Servings: 5

– Prep Time: 20 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour

– Calories: 450

Nutrition Information:

– Protein: 28g

– Carbs: 36g

– Fat: 24g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, shredded

– 1/2 cup corn

– 1/2 cup diced bell pepper

– 1 tbsp fresh cilantro, chopped

– Juice of 1 lime

– 1 cup chicken broth

– 1 cup sourdough starter

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This ensures a nice, even bake.

2. In a large bowl, mix the shredded chicken, corn, diced bell pepper, chopped cilantro, lime juice, chicken broth, salt, and pepper. Stir well to combine all the flavors.

3. Roll out your sourdough starter dough on a floured surface. Fit one layer into a pie dish, making sure to cover the edges.

4. Pour the chicken mixture into the pie crust, spreading it evenly.

5. Roll out another layer of dough and cover the filling. Seal the edges by crimping with a fork.

6. Bake for 35-40 minutes, or until the crust is golden brown and flaky.

Tips:

– Garnish with extra cilantro for a fresh look.

– Serve with a crisp side salad for a complete meal!

Frequently Asked Questions:

– Can I use lemon instead of lime? Yes, lemon works just as well!

– How do I reheat leftovers? Simply bake in the oven at 350°F until warmed through.

This Sourdough Chicken Pot Pie not only satisfies your taste buds but also brings a lively touch to any dinner table. Enjoy it with family or friends for a meal that feels special and comforting!

21. Sourdough Chicken Pot Pie with Asparagus

Spring is here, and what better way to celebrate than with a delicious sourdough chicken pot pie? This recipe features fresh asparagus, which not only adds a delightful crunch but also brightens the flavors. Perfect for a family gathering or a cozy dinner, this dish brings warmth and joy to any table.

Let’s dive into the recipe details so you can whip this up in no time. You’ll need just a few ingredients, and the preparation is straightforward. This pot pie serves four people, making it great for sharing. Plus, it’s a wonderful way to use up leftover chicken!

Recipe Overview:

– Servings: 4

– Prep Time: 25 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 10 minutes

– Calories: 430

Nutrition Information:

– Protein: 30g

– Carbs: 34g

– Fat: 22g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, shredded

– 1 cup asparagus, chopped

– 1/2 cup peas

– 1/2 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C). This ensures a perfect bake.

2. In a large bowl, mix together the chicken, asparagus, peas, broth, salt, and pepper. Get everything nice and combined.

3. Roll out your sourdough crust and fit it into a pie dish. Fill it with the chicken mixture.

4. Cover with another layer of dough, sealing the edges to keep all the goodness inside.

5. Bake for 35-40 minutes until the top is golden brown and bubbling.

Tips:

– Choose fresh asparagus for the best taste. It makes a big difference!

– Add herbs like dill or thyme for an extra flavor boost.

Frequently Asked Questions:

– Can I substitute other vegetables? Yes! Feel free to use any seasonal veggies you like.

– How long will leftovers keep? They’re good for up to 4 days in the fridge.

This sourdough chicken pot pie with asparagus is not just a meal; it’s an experience. Enjoy it warm and watch it disappear from the table!

22. Sourdough Chicken Pot Pie with Bell Peppers

Dive into the deliciousness of a Sourdough Chicken Pot Pie with Bell Peppers! This dish isn’t just a meal; it’s a colorful centerpiece that brightens your table. The sweet crunch of fresh bell peppers adds a delightful touch to tender chicken, making every bite a little celebration. Whether you’re hosting friends or enjoying a cozy family dinner, this pot pie is sure to please.

Recipe Overview:

– Servings: 6

– Prep Time: 25 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour 5 minutes

– Calories: 420

Nutrition Information:

– Protein: 29g

– Carbs: 36g

– Fat: 20g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, diced

– 1 cup bell peppers, chopped (mix colors for fun!

– 1/2 cup onion, diced

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine the chicken, bell peppers, onion, broth, salt, and pepper. Stir well to mix.

3. Roll out the sourdough crust and fit it into your pie dish. Pour in the chicken mixture, spreading it evenly.

4. Place another layer of dough on top, sealing the edges. Cut slits in the crust to let steam escape.

5. Bake for 30-35 minutes or until the crust turns golden brown.

Tips:

– Mix different colored bell peppers for an eye-catching look.

– Serve with garlic bread to make your meal even more satisfying!

Frequently Asked Questions:

– Can I use frozen bell peppers? Yes! Just make sure to thaw them first.

– How do I store leftovers? Keep them in an airtight container in the fridge for up to 4 days. Enjoy the comfort of this dish even when reheated!

Now, you’re ready to impress with this rustic and hearty Sourdough Chicken Pot Pie. Enjoy the warm flavors and the smiles around your table!

23. Sourdough Chicken Pot Pie with Fresh Herbs

Imagine the warmth of a home-cooked meal wafting through your kitchen. This Sourdough Chicken Pot Pie with Fresh Herbs takes comfort food to a new level. With the inviting aromas of thyme, rosemary, and parsley, this dish becomes a delightful centerpiece for any gathering. It’s rustic, hearty, and bursting with flavor, making it perfect for cozy family dinners or festive occasions.

Ready to dive in? Here’s how you can create this delicious pie from scratch.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour

– Calories: 460

Nutrition Information:

– Protein: 32g

– Carbs: 38g

– Fat: 24g

– Fiber: 5g

Ingredients:

– 2 cups cooked chicken, shredded

– 1/2 cup diced onion

– 1 cup mixed herbs (thyme, rosemary, parsley)

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a mixing bowl, combine the chicken, onion, herbs, broth, salt, and pepper. Stir until everything is well mixed.

3. Roll out your sourdough crust and place it in a pie dish. Pour in the chicken mixture.

4. Cover with another layer of dough, sealing the edges securely.

5. Bake for 35-40 minutes or until the crust turns a beautiful golden brown.

Tips:

– Choose a variety of fresh herbs for a richer flavor.

– Serve with a simple green salad to balance out the meal.

Frequently Asked Questions:

– Can I use dried herbs? Yes, but use less. Dried herbs pack more flavor.

– How do I store leftovers? Keep them in the fridge, covered, for up to 3 days.

This Sourdough Chicken Pot Pie is not just a meal; it’s an experience. You’ll savor every bite while enjoying the comforting aroma. So, gather your ingredients and treat yourself to this delightful dish today!

24. Sourdough Chicken Pot Pie with Zucchini

Create a delightful twist on a classic dish with this Sourdough Chicken Pot Pie featuring zucchini. This recipe blends tender chicken with fresh zucchini, giving your pot pie a light and flavorful touch. The zucchini adds moisture and a hint of sweetness, making it the perfect comfort food for any season. Plus, it’s a fantastic way to showcase those summer veggies!

Recipe Overview:

– Servings: 5

– Prep Time: 30 minutes

– Cook Time: 40 minutes

– Total Time: 1 hour 10 minutes

– Calories: 420

Nutrition Information:

– Protein: 29g

– Carbs: 34g

– Fat: 20g

– Fiber: 5g

Ingredients:

– 2 cups cooked chicken, shredded

– 1 cup zucchini, diced

– 1/2 cup diced onion

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C). This ensures even cooking.

2. In a mixing bowl, combine the shredded chicken, diced zucchini, onion, chicken broth, salt, and pepper. Stir until well mixed.

3. Roll out your sourdough crust on a floured surface. Place it into a pie dish, ensuring it fits nicely.

4. Pour the chicken and zucchini mixture into the crust, spreading it evenly.

5. Roll out another layer of dough and place it over the filling. Seal the edges by pinching them together.

6. Bake for 35-40 minutes, or until the crust is golden brown and flaky. Enjoy the aroma filling your kitchen!

Tips:

– Squeeze out excess moisture from the zucchini before adding it to avoid a soggy filling.

– Add fresh basil or thyme for an extra layer of flavor that brightens the dish.

Frequently Asked Questions:

– Can I use yellow squash? Absolutely! It works just as well.

– How long will leftovers last? They’ll stay fresh for up to 4 days in the fridge.

This Sourdough Chicken Pot Pie with zucchini not only satisfies your cravings but also helps you make the most of seasonal ingredients. It’s perfect for family dinners or cozy nights in. Enjoy every bite!

25. Sourdough Chicken Pot Pie with Fennel

Discover a delightful twist on a classic comfort food with this sourdough chicken pot pie featuring fennel. The unique anise flavor of fennel brightens the traditional filling, making every bite aromatic and delicious. This pie is perfect for cozy dinners or family gatherings, inviting everyone to savor its rustic charm.

Recipe Overview:

– Servings: 4

– Prep Time: 25 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 10 minutes

– Calories: 440

Nutrition Information:

– Protein: 30g

– Carbs: 34g

– Fat: 22g

– Fiber: 4g

Ingredients:

– 2 cups cooked chicken, shredded

– 1 cup fennel, sliced

– 1/2 cup onion, diced

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This ensures a golden crust.

2. In a mixing bowl, combine the chicken, fennel, onion, broth, and season with salt and pepper. Stir until well mixed.

3. Roll out the sourdough dough and fit it into a pie dish, creating a sturdy base for your filling.

4. Pour the chicken mixture into the crust, spreading it evenly.

5. Cover with another layer of dough. Seal the edges tightly to keep the filling from bubbling out.

6. Bake for 35-40 minutes, or until the crust is beautifully golden.

Tips:

– Cook the fennel until it’s just tender, so it retains a bit of crunch.

– Pair your pot pie with a light, crisp salad for a balanced meal.

Frequently Asked Questions:

– Can I use other vegetables? Yes! Carrots or turnips work well too.

– How do I store leftovers? Place them in an airtight container in the fridge for up to 4 days.

This sourdough chicken pot pie with fennel is not just a meal; it’s an experience. Enjoy the comforting warmth it brings to your kitchen!

26. Sourdough Chicken Pot Pie with Eggplant

Discover a delightful twist on a classic with this Sourdough Chicken Pot Pie featuring eggplant. The eggplant brings a creamy texture and earthy flavor that beautifully complements tender chicken. This dish is perfect for those who want to enjoy a comforting meal while also exploring unique ingredients.

Imagine the warm aroma filling your kitchen as this pie bakes to golden perfection. The combination of sourdough crust and hearty filling will make your taste buds sing. Plus, it’s a fantastic way to incorporate vegetables into your dinner, making it a win for both taste and nutrition.

Recipe Overview:

– Servings: 4

– Prep Time: 30 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 20 minutes

– Calories: 450

Nutrition Information:

– Protein: 28g

– Carbs: 36g

– Fat: 24g

– Fiber: 5g

Ingredients:

– 2 cups cooked chicken, shredded

– 1 cup eggplant, diced

– 1/2 cup onion, diced

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a skillet, sauté the eggplant and onion until they are soft and fragrant.

3. In a mixing bowl, combine the shredded chicken, sautéed eggplant, chicken broth, salt, and pepper. Stir until well mixed.

4. Roll out the sourdough dough and press it into a pie dish. Pour in the chicken mixture.

5. Cover the filling with another layer of dough, sealing the edges tightly. Bake for 35-40 minutes or until the crust is golden brown.

Tips:

– Salt the eggplant before cooking to remove excess moisture for a better texture.

– Serve with a fresh garden salad to balance the rich flavors of the pie.

Frequently Asked Questions:

– Can I use other vegetables? Yes, feel free to swap in zucchini or bell peppers for variety.

– How do I store leftovers? Keep them in an airtight container in the fridge for up to 4 days.

This Sourdough Chicken Pot Pie with eggplant is more than just a meal; it’s an experience. Enjoy the flavors and textures that come together to create a comforting dish sure to please everyone at the table!

27. Sourdough Chicken Pot Pie with Root Vegetables

Enjoy a warm and comforting sourdough chicken pot pie filled with delicious root vegetables. This recipe features tender chicken, sweet carrots, earthy parsnips, and hearty potatoes. Each bite combines savory flavors with a touch of sweetness, making it perfect for cozy dinners. It’s a dish that feels like a warm hug on a chilly day.

Recipe Overview:

– Servings: 6

– Prep Time: 30 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 20 minutes

– Calories: 480

Nutrition Information:

– Protein: 30g

– Carbs: 40g

– Fat: 20g

– Fiber: 6g

Ingredients:

– 2 cups cooked chicken, shredded

– 1 cup diced root vegetables (like carrots, parsnips, and potatoes)

– 1 cup chicken broth

– 1 cup sourdough starter

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C). This ensures your pie crust bakes up nice and golden.

2. In a mixing bowl, combine the shredded chicken, diced root vegetables, chicken broth, salt, and pepper. Stir well to mix all the flavors.

3. Roll out your sourdough starter into a flat crust and place it in your pie dish. Pour in the chicken and vegetable mixture, spreading it evenly.

4. Cover the pie with another layer of sourdough crust and seal the edges by crimping with a fork or your fingers.

5. Bake for 40-45 minutes or until the crust turns a lovely golden brown.

Tips:

– Choose uniform-sized vegetable pieces for even cooking.

– Top with a dollop of sour cream for extra creaminess and flavor!

Frequently Asked Questions:

– Can I use frozen root vegetables? Yes, just make sure they’re thawed before adding them.

– How do I store leftovers? Keep them in the fridge for up to 4 days for the best taste.

Conclusion

With these 27 rustic sourdough chicken pot pie recipes, your dinner table will never lack warmth and comfort. Each pie brings its unique twist on a classic favorite, ensuring there’s a perfect recipe for everyone. Whether you love traditional flavors or adventurous combinations, these recipes are bound to become new family favorites. So, gather your ingredients, roll out that dough, and enjoy creating delicious memories with loved ones!

Frequently Asked Questions

What Makes Sourdough Chicken Pot Pie Different from Traditional Chicken Pot Pie?

Sourdough chicken pot pie brings a unique twist to the classic dish by using a rustic sourdough crust that adds a delightful tangy flavor. This fermentation process not only enhances the taste but also improves the texture, giving it a flaky and hearty quality. Plus, the sourdough base is perfect for soaking up the savory chicken and seasonal vegetables, creating a deliciously comforting meal.

Can I Use Leftover Chicken in My Sourdough Chicken Pot Pie Recipes?

Absolutely! Leftover chicken is a fantastic way to make your sourdough chicken pot pie even easier and more delicious. Simply shred the leftover chicken and mix it with your favorite veggies and seasonings. This not only saves time but also reduces food waste, making your homemade pot pie even more satisfying and resourceful.

What Seasonal Vegetables Work Best in Sourdough Chicken Pot Pie?

Incorporating seasonal vegetables can elevate your sourdough chicken pot pie. Think carrots, peas, celery, and potatoes in the fall, or even asparagus and green beans in the spring. These veggies not only add flavor and color but also provide essential nutrients, making your savory chicken dish even more wholesome and hearty.

How Can I Make My Sourdough Chicken Pot Pie Filling More Flavorful?

To amp up the flavor in your sourdough chicken pot pie filling, consider adding ingredients like fresh herbs (such as thyme or rosemary), garlic, and even a splash of white wine or chicken broth. A sprinkle of seasoned salt or your favorite spices can also enhance the savory depth, making each bite of your homemade pot pie a delightful experience.

What Are Some Tips for Perfecting My Sourdough Crust?

Perfecting your sourdough crust requires a bit of practice, but here are some handy tips! Start with a well-fed sourdough starter for the best rise and flavor. Make sure to chill your dough before rolling it out, as this will help it hold its shape better. Lastly, don’t forget to brush the crust with egg wash before baking for a beautiful golden finish that adds an extra touch of rustic charm to your pot pie.