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.
Servings: 8
Equipment
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