Best Chicken Pot Pie Recipe With Sourdough Biscuits (2024)

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The best chicken pot pie recipe has a creamy filling loaded with chicken and vegetables, then topped with delicious and tender sourdough biscuits. This classic recipe gets a farmhouse twist everyone will love.

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I’ve tested this recipe at least 4 times now, and it has become my family’s absolute favorite. They don’t mind at all that we’ve had to test it again and again.

This makes for a pretty easy and healthy meal, too. It’s a great way to get inbone brothwithout having to eatsoup, and it’s loaded with veggies, chicken, and fermented grains.

I’m not at all upset that the kids keep asking for me to make it again.

Another wonderful thing about this chicken pot pie is that it is a one pot meal; you are not going to have a ton of dirty dishes.

This is just one of the many reasons I love cooking with my cast iron skillet: it can easily go from stove top to oven, all while being non-stick.

If you are new tocast iron skillet cooking, you can check out why it is one of our favorite kitchen toolshere.

The other day, I shared how wemeal prepped for the anticipation of baby #6 coming. We’ve added this one to the meal prep list, and you should, too.

This chicken pot pie recipe is a delicious way to help make our transition to a family of eight as smooth as possible.

Alright, let’s get cooking.

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Tips For Making The Best Chicken Pot Pie Recipe:

  • Chop the veggies pretty finely so they cook quickly.
  • This recipe works great for meal prep and freezes well. Follow the steps below to see how to freeze it for later.
  • If you don’t want to make sourdough biscuits, just use your favorite butter biscuit recipe.
  • Use red potatoes so you don’t have to peel them. Since they have such a thin skin, they work great in this recipe.

This post contains affiliate links. See my full disclosurehere.

Tools you will need:

14 inch cast iron skillet – you also could use a 9×13 glass baking dish, but you will have to saute the veggies in a different pan first.

Cutting board

Knife

Measuring cups and spoons

Biscuit cutter – or another round object for cutting biscuits.

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Ingredients

  • Potatoes – chopped (I use red so you don’t have to peel them)
  • Carrots – diced
  • Butter
  • Onion
  • Garlic cloves minced
  • Bone broth
  • Flour
  • Parsley – you could use fresh as well.
  • Other spices: Garlic powder, black pepper, onion powder
  • Salt. This may sound like a lot of salt, but I’m using homemade bone broth that doesn’t have salt. So if you are using broth that already has sodium, or if you’re using a rotisserie chicken, then you will have to cut back on the salt.
  • Peas – fresh or frozen
  • Cooked chicken
  • Heavy cream

Sourdough Biscuit Recipe

  • Flour – I used freshly milled, whole wheat, white flour
  • Sourdough starter – *Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.
  • Butter – You want it really cold. Pop it in the freezer for 10 minutes before starting this recipe.
  • Sugar
  • Milk or buttermilk
  • Salt
  • Baking powder and baking soda

How To Make The Best Chicken Pot Pie

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Step 1: The Night Before, Prepare The Sourdough Biscuits

If you are wanting to make this sourdough chicken pot pie, start the sourdough the night before, allowing it to ferment for 8-24 hours.

Chop up cold butter into chunks and add to a large bowl. You can also use a cheese grater and great the cold butter.

Add flour to the butter and mix; I usually just use my hands to massage the flour and butter together.

Add fed sourdough starter and sugar. Stir until nicely incorporated. Mix in milk.

Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.

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Step 2: Make The Chicken Pot Pie Filling

The next day, add veggies and butter to a cast iron skillet at sauté on medium low heat for 10 minutes until they start to soften.

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Add bone broth, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.

Add flour to sautéed vegetables and butter and stir and cook a few minutes

To the skillet, add peas, pre-cooked chicken, and heavy cream.

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Step 3: Finish Making The Biscuits

While veggies are sautéing, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.

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Mix everything together well. I like to use my fingers.

Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.

Step 4: Top With Biscuits And Bake

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Top the filling with the sourdough biscuits and place in a 400 degree oven for about 10-15 minutes. Until the biscuits start turning golden brown. You can bake it in the cast iron skillet or transfer into baking dish.

Allow to cool for a few minutes before serving.

FAQ:

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Do I have to use sourdough biscuits?

Sourdough is always my go-to because it is a healthier way to consume grains. It helps break down the phytic acid and makes it more digestible. (Source)

Saying that, I get asked all the time if a recipe can be made in a non-sourdough way, and this one actually can!

That’s because this recipe includes biscuits that go right on top, and you can switch out the sourdough biscuits to your favorite type of biscuit.

Can you make this chicken pot pie recipe dairy free?

If you are dairy free, you could sub regular butter for a dairy free butter or coconut oil. Use a dairy free milk like cashew or coconut.

Can you make this chicken pot pie gluten free?

To make this a gluten free chicken pot pie, use your favorite gluten free biscuit recipe. Instead of thickening the pot pie filling with flour, use a little bit of coconut flour, or make a cornstarch (or arrowroot) slurry.

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How To Freeze A Chicken Pot Pie

Place cooked chicken pot pie filling into a glass baking dish or disposable baking container. Top with biscuits, cover and freeze.

To reheat:take the frozen chicken pot pie and place in the refrigerator the day before (or at least the night before) to thaw.

Bake at 350 for 45 minutes, or until bubbly and the biscuits turn a golden brown color.

Check out some morefreezer recipes I prepped for baby number 6 here.

Find more of our family favorite recipes straight from the farmhouse:

  • Roasted Red Pepper And Tomato Soup
  • Skillet Pork Chops With Garlic And Butter
  • Cheeseburger Soup Recipe
  • Healthy One Pot Meals- Sourdough Skillet
  • Zucchini Lasagna Grain Free Recipe

If you try this recipe and love it, I would love if you could come back and give it a 5 star rating!

Best Chicken Pot Pie Recipe With Sourdough Biscuits (12)

Best Chicken Pot Pie Recipe With Sourdough Biscuits

The best chicken pot pie recipe has a creamy vegetable and chicken-loaded filling, and then is topped with delicious and tender sourdough biscuits. This classic recipe gets a farmhouse twist everyone will love.

4.70 from 281 votes

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Additional Time: 8 minutes minutes

Total Time: 58 minutes minutes

Servings: 8

Author: Lisa

Ingredients

  • 3 medium or 4 small red potatoes chopped
  • 4 medium carrots diced
  • 1/4 cup butter
  • 1 medium onion
  • 4 cloves garlic minced
  • 3 cups chicken bone broth
  • 4 tablespoons flour
  • 1 tablespoon dried parsley or two tablespoons fresh minced
  • 1 teaspoon garlic powder
  • fresh cracked black pepper
  • 1 teaspoon onion powder
  • 3 teaspoons salt reduce if your broth already contains salt
  • 1 cup peas fresh or frozen
  • 4 cups cooked chicken
  • 1/2 cup heavy cream

Sourdough Biscuit Recipe –

  • 1 stick cold butter cut into chunks (113 grams)
  • 2 cups all purpose flour 280 grams
  • 1 cup sourdough discard 285 grams
  • 1 tablespoon sugar 12 grams
  • 3/4 teaspoon salt 4 grams
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup milk or buttermilk 122 grams

Instructions

  • If you are wanting to make this a fermented sourdough chicken pot pie, start the biscuits the night before.

  • Chop up cold butter into chunks and add to a large bowl.

  • Add flour to the butter.

  • Cut butter into flour using a fork, food processor, or with your hands,

  • Add 1 cup of sourdough starter.

  • Add sugar and stir until nicely incorporated.

  • Add the milk or buttermilk.

  • Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.

  • The next day, add diced potatoes, carrots, onions, garlic, and butter to a cast iron skillet at sauté on medium low heat for 10 minutes until they start to soften.

  • Sprinkle flour over the sautéed vegetables and butter. Stir and cook a few minutes.

  • Add broth, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.

  • To the skillet, add peas, pre-cooked chicken, and heavy cream.

  • While the filling continues to cook, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.

  • Mix everything together well. I like to use my fingers.

  • Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.

  • Top the filling with sourdough biscuits and place in a 400 degree oven for about 10-15 minutes. Until the biscuits start turning golden brown.

  • Allow to cool for a few minutes before serving.

Video

Notes

  • *Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.

To Freeze:

  • Follow the instructions above. Transfer the filling to a glass baking dish or disposable aluminum pan, top with biscuits, cover and freeze.

To reheat:

  • Take the frozen chicken pot pie out of the freezer and place in the refrigerator the day before (or at least the night before) to thaw.
  • Bake at 350 for 45 minutes, or until bubbly and the biscuits turn a golden brown color.

Nutrition

Calories: 590kcal | Carbohydrates: 57g | Protein: 27g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1898mg | Potassium: 801mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6049IU | Vitamin C: 18mg | Calcium: 143mg | Iron: 4mg

Best Chicken Pot Pie Recipe With Sourdough Biscuits (2024)

FAQs

How do you keep the bottom crust of a chicken pot pie from getting soggy? ›

How to Prevent a Soggy Bottom Pie Crust
  1. Blind Bake the Crust.
  2. Choose the Right Rack in the Oven.
  3. Brush the Bottom with Corn Syrup or Egg White.
  4. Put the Pie on a Hot Cookie Sheet.
  5. Make a Thicker Crust.
  6. Add a Layer.
  7. Consider a Metal Pie Pan.
Mar 18, 2024

How to make chicken pot pie from Sam's? ›

It must stay refrigerated until it is ready to bake. To prepare, pre-heat a convection oven to 375°F and remove pot pie from packaging. Place the pie directly on the middle oven rack and bake for approximately one hour to an hour and a half. Remove and serve.

Should you Prebake bottom pie crust? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

What is the difference between chicken pie and chicken pot pie? ›

In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.

Should I cover chicken pot pie with foil when baking? ›

7Place the pie on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is bubbly, 25 to 30 minutes. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time. 8Serve it up by the big ol' spoonful!

Why do you not use a bottom crust on chicken pot pie? ›

[If you don't,] the bottom gets soggy and not crisp. Simply par-bake the crust with baking weights, such as dry beans, so that it does not puff up. Once your bottom crust is 75 percent baked, remove it from the oven, take the weights out, add your filling, and then add the top crust.

Should I egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

Why don't you use a bottom crust for chicken pot pie? ›

But a regular pot pie must have both crusts. And the bottom crust does not have to be soggy. There are various ways to avoid the "soggy bottom" problem. You can prebake ("blind" bake) the bottom crust before filling and adding the top crust.

Why did my chicken pot pie come out watery? ›

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

References

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