Sourdough Biscuit Chicken Pot Pie
This sourdough biscuit chicken pot pie is the kind of meal that makes a house feel lived in. It is warm, filling, and deeply comforting, with a creamy chicken and vegetable filling tucked beneath tender, flaky sourdough biscuits. Instead of a traditional pie crust, the biscuits bake right on top, soaking up flavor while still rising into golden, buttery layers.
This is a practical comfort food recipe. It uses rotisserie chicken to save time, everyday vegetables for balance, and sourdough starter to bring just enough depth without overwhelming the dish. It feels special, but not fussy.
A Practical Comfort Food for Real Life
Chicken pot pie has a reputation for being time consuming, but this version is designed to be realistic. The components are familiar, the technique is forgiving, and the result is consistent. It works just as well for a weekend dinner as it does for prepping ahead and reheating later.
This is also a great way to use sourdough discard or leftover sourdough biscuits, depending on how your kitchen runs. That flexibility makes it a recipe readers can return to instead of saving and forgetting.
Why Sourdough Biscuits Work Better Than Pie Crust
Using sourdough biscuits instead of a bottom crust changes the experience in a good way. Biscuits bake up tall and tender while still absorbing the sauce underneath, which creates contrast without sogginess. The mild tang from sourdough balances the richness of the filling and keeps the dish from feeling overly heavy.
Biscuits also make this pot pie more approachable. There is no rolling or blind baking, and the topping naturally portions the dish when serving. Each biscuit becomes its own piece of the pie.
Why Sourdough Discard Belongs in These Biscuits
Sourdough discard works especially well in biscuit dough. It adds flavor without requiring fermentation and gives the biscuits a tenderness that balances the rich pot pie filling underneath. Instead of letting discard build up in the fridge, this recipe puts it to work in a way that feels practical and intentional.
A Recipe That Feels Worth the Effort
This is the kind of recipe people make when they want comfort that feels homemade in the best sense. Sourdough biscuit chicken pot pie delivers depth of flavor, warmth, and structure without unnecessary complexity. It is filling, dependable, and built for repeat cooking.
If you enjoy classic comfort food with a sourdough twist, this is one worth keeping in rotation.
Sourdough Biscuit Chicken Pot Pie
Ingredients
Pie Filling
- 1 Rotisserie Chicken (shredded)
- 1/2 Onion (diced)
- 3 Large Carrots
- 2 Celery Stalks
- 2 Garlic Cloves (minced)
- 1/4 cup Parsely (finely chopped)
- 3 tbsp Butter
- 1/4 cup Dry White Wine (optional for added depth of flavor)
- 32 oz. Chicken Broth
- 1/4 cup Heavy Cream
- 1/4 cup All Purpose Flour
- 2 tsp Salt
- 1/2 tsp Dried Oregano
- 1/2 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Pepper to Taste
- 1/2 cup Frozen Peas
- 1/2 cup Frozen Corn
Biscuit Topping
- 325 g All Purpose Flour
- 1 stick (113g) Frozen Butter
- 120 g Sourdough Starter (active or discard)
- 220 g Buttermilk (milk will work if you're in a pinch)
- 20 g Sugar (1 tsp)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3 g Salt (1/2 tsp)
- Egg Wash
Instructions
- Dice the onion, carrots, and celery. Sauté them in a large oven-safe pan (I use cast iron) over medium heat until the carrots are tender.
- Add the minced garlic, parsley, and butter. Sauté for 2 minutes, until the garlic is fragrant.
- Deglaze the pan with the wine. Sprinkle the mixture with flour. Stir to combine until all of the flour is absorbed.
- Add the broth and heavy cream. Mix well, and let it simmer. The mixture will quickly thicken.
- Add your shredded rotisserie chicken and frozen veggies. Mix to combine and set aside.
- Preheat the oven to 400°F and start preparing your biscuit topping.
- Measure the flour, sugar, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
- Grate the frozen butter into the flour. (Pro Tip: Coating the frozen butter stick in flour will make it easier to hold onto while grating!)
- Whisk the starter and buttermilk in a small bowl. Pour the wet ingredients over the dry ingredients. Gently mix to begin combining.
- Once the majority of the wet ingredients have been absorbed, dump the dough onto a work surface. Finish combining with a bench scraper by cutting the mixture together. Do NOT overmix the dough. You want the butter flecks to be clear and visible in the dough to achieve perfect flakiness.
- Using your hands, pat the dough into a rectangle. Cut the rectangle into small pieces and evenly distribute them over the top of the pot pie filling. Brush the biscuits with an egg wash.
- Bake for 25 minutes, until the top is a deep golden brown.
