Sourdough Rotisserie Chicken Pot Pie: Delicious Comfort

Crackly crust, warm filling, and that golden-laced smell hugging the kitchenit’s what happens when leftover bird meets old-school comfort. This Sourdough Rotisserie Chicken Pot Pie is hitting cozy cooking trends everywhere from TikTok to Reddit lately. It’s weeknight-friendly, foolproof, and gets dinner on the table in under an hour.

This is your classic Chicken Pie Recipe with a nourishing twist: rotisserie chicken, freezer peas, and a buttery Sourdough Chicken Pot Pie Crust that you can whip up with discard. It’s tender, flakey, and easier than it looks. A true pantry-powered hug in a dish. Full details in the blog!

I learned pie crust the real waystanding beside my grandma, flour in the air, dough under our nails. This version keeps the heart but swaps in a Quick Sourdough Discard Pie Crust I tested over a few rainy weekends. You’ll love the trick for extra flake!

Why You’ll Love This Sourdough Rotisserie Chicken Pot Pie

This recipe has all the hallmarks of comfort food with a homemade touch (without feeling overwhelming!).

• Quick to make: Thanks to store-bought rotisserie chicken and a Quick Sourdough Discard Pie Crust, this recipe comes together in under an hour.
• Uses pantry-friendly ingredients: Leftover sourdough starter, frozen veggies, and basic kitchen staples make it budget-friendly and practical.
• Cozy and nostalgic: It’s a classic Chicken Pie Recipe with a modern tangy twist, blending buttery crust with creamy Chicken Pot Pie Filling.
• Easy for beginners: The food processor method makes the crust foolproof, so even first-timers will feel confident.

Key Ingredients & Tools

Here’s exactly what you need to make this Sourdough Rotisserie Chicken Pot Pie feel like a breeze:

• For the crust: All-purpose flour, sourdough discard, unsalted butter, egg, vinegar, salt, and a bit of sugar. The sourdough discard adds a slight tang and flakiness (perfect for both sweet and savory dishes).
• For the filling: Rotisserie chicken, frozen veggies, diced potatoes, milk, chicken broth, sourdough discard, and some seasoning basics like thyme and onion powder.
• Equipment: A food processor is a huge time-saver for cutting in butter, but if you prefer, a good pastry knife works too. You’ll also need a rolling pin and optional pastry mat.

How to Make It Step-by-Step

This process is unfussy and easy to followdon’t worry about perfection. Here’s how to bring this Sourdough Pot Pie to life:

1. Make the crust: Blend flour, sugar, and salt in your food processor. Add cubed butter and pulse until crumbly. Pour in sourdough discard, egg yolk, and vinegar. Pulse until dough holds together, then chill for 30 minutes.
2. Prepare the filling: Boil diced potatoes for 8–10 minutes until tender, then drain. In a separate pot, whisk together milk, chicken broth, sourdough discard, and flour over medium heat. Stir until thickened. Add veggies, chicken, and seasoning.
3. Assemble the pie: Roll out your chilled dough into a circle big enough to cover your filling. Spoon the filling into your pie dish, then carefully lay the dough on top. Crimp the edges or fold them in for a rustic look.
4. Bake: Score a few slits on the crust to release steam, then bake at 375°F for 25–30 minutes until golden brown. Let it cool for 5 minutes before serving.

Troubleshooting & Helpful Tips

Worried about runny filling? Make sure your filling thickens on the stovetop before adding it to the crustit should coat the back of a spoon nicely.

• Crust sticking while rolling? Dust your rolling pin and surface with a touch of flour, or roll the dough between parchment sheets for zero stickiness.
• No food processor? Use a pastry knife or even your fingers to gently blend butter into the flour until crumbly before adding liquids.

Tweaks & Storage Tips

This recipe loves flexibility! Here are a few swaps and storage solutions for busy cooks:

• Swaps: No rotisserie chicken? Any leftover cooked chicken works! Or, try a Crockpot Chicken Pot Pie approach by slow-cooking chicken thighs and shredding them for the filling.
• Vegetable variety: Swap in anything you have on hand, like cubed sweet potatoes or canned green beans.

Expert Insight: The Appeal of SOURDOUGH ROTISSERIE CHICKEN POT PIE

Using sourdough in this rotisserie chicken pot pie adds a delightful tang and flaky texture that elevates traditional comfort food. The natural fermentation not only enhances flavor but also improves the crust’s digestibility, making this quick and easy recipe both satisfying and a smart choice for weeknight meals.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Perfecting My Sourdough Rotisserie Chicken Pot Pie

This sourdough rotisserie chicken pot pie recipe took several rounds in my kitchen to balance a flaky crust with a rich, hearty filling. Early on, I struggled with soggy bottoms and underseasoned filling, but after learning to drain the chicken well and tweak the spices, it finally feels like the comforting meal I dreamed of.

FAQs ( Quick and Easy Sourdough Rotisserie Chicken Pot Pie )

Conclusion

The Sourdough Rotisserie Chicken Pot Pie comes together in under an hour, delivering a buttery, flaky crust with warm, comforting filling every time. It’s that perfect balance of easy weeknight cooking and homemade charm you’ll wanna make again and again.

Feel free to swap in your favorite veggies or try a Crockpot Chicken Pot Pie twist for a hands-off day. Leftover sourdough starter shines in this Quick Sourdough Discard Pie Crusta trick I picked up baking alongside my grandma. Store leftovers tightly, then reheat gently for cozy, comforting meals all week.

Have you tried this savory Chicken Pie Recipe before? I’d love to see your photos or hear your favorite filling combos! Pass it along to family or friendsgood food, after all, tastes best when shared around the kitchen table.

Joe Rooney

Sourdough Rotisserie Chicken Pot Pie: Delicious Comfort

A comforting sourdough pot pie featuring a flaky sourdough crust and savory rotisserie chicken filling, perfect for a cozy meal. This recipe combines the ease of crockpot cooking with rich flavors and a unique twist on classic chicken pot pie.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• ½ cup cold unsalted butter (cubed)
• ½ cup cold sourdough discard
• 1 cold egg (separated)
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt
• ½-1 teaspoon sugar
• 1 ½ cups chopped potatoes
• 1 ¼ cup milk of choice
• 1 ¼ cup chicken broth
• ¼ cup all-purpose flour
• ¼ cup sourdough discard
• ½ cup water or chicken broth
• 1 10oz bag frozen veggies
• 1 cup rotisserie chicken
• ½ – 1 teaspoon dried thyme
• 1 teaspoon onion powder
• Salt to taste
• Pepper to taste

Method

 

1. Prepare the sourdough pie crust by combining flour, salt, sugar, and cold butter in a food processor until crumbly.
2. Add ½ cup cold sourdough discard, 1 egg yolk, and vinegar, then pulse until dough forms.
3. Shape dough into a disk, cover, and refrigerate while preparing filling.
4. In a saucepan, whisk together flour, chicken broth, milk, and sourdough discard over medium heat until thickened.
5. Add chopped potatoes, frozen veggies, cooked rotisserie chicken, thyme, onion powder, salt, and pepper; stir to combine and cook until potatoes are tender.
6. Preheat oven to 375°F (190°C).
7. Roll out the chilled dough on a floured surface to fit your pie dish.
8. Pour the chicken pot pie filling into the dish, then cover with the rolled-out dough.
9. Brush the crust with the egg white for a golden finish.
10. Bake for 45-50 minutes or until crust is golden brown and filling is bubbly.
11. Let cool for 10 minutes before serving.

Notes

• Use a food processor for easier dough preparation.
• Leftover filling can be refrigerated for up to 3 days.
• Substitute frozen veggies with fresh seasonal vegetables for variety.