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Sourdough Biscuit Chicken Pot Pie

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 6 people
This sourdough biscuit chicken pot pie features a creamy rotisserie chicken filling topped with flaky sourdough biscuits. A warm, comforting dinner perfect for family meals.
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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

  1. 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.
  2. Add the minced garlic, parsley, and butter. Sauté for 2 minutes, until the garlic is fragrant. 
  3. Deglaze the pan with the wine. Sprinkle the mixture with flour. Stir to combine until all of the flour is absorbed. 
  4. Add the broth and heavy cream. Mix well, and let it simmer. The mixture will quickly thicken.
  5. Add your shredded rotisserie chicken and frozen veggies. Mix to combine and set aside. 
  6. Preheat the oven to 400°F and start preparing your biscuit topping. 
  7. Measure the flour, sugar, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
  8. 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!)
  9. Whisk the starter and buttermilk in a small bowl. Pour the wet ingredients over the dry ingredients. Gently mix to begin combining.
  10. 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.
  11. 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. 
  12. Bake for 25 minutes, until the top is a deep golden brown. 
Course: Main Course
Cuisine: American