Sourdough Rotisserie Chicken Pot Pie: Delicious Comfort

The aroma of golden crust, fresh thyme, and slow-roasted chickenit’s the scent of comfort and home. This sourdough rotisserie chicken pot pie is gaining traction on Pinterest for good reason: it’s a nostalgic, cozy dinner with a clever modern twist. Just 20 minutes of hands-on prep, and you’ll have a bubbling, savory pie with a gorgeously flaky crust that’ll become a family favorite.

This pot pie blends old-school comfort with smart convenience. Tender rotisserie chicken pairs with frozen peas, sweet carrots, and buttery potatoesall tucked into a rich filling under a tangy sourdough biscuit-style crust. It’s a weeknight win and a weekend indulgence all in one dish.

I first learned pot pie basics in culinary school, but the real craft came from years watching my grandma pat dough with floured hands, her stories weaving between recipes. I tested this version five times to capture that hearth-warm feeling. The twist? A crisp, tender sourdough crust that truly steals the show.

Why You’ll Love It

• Cozy nostalgia: With its flaky sourdough crust and creamy chicken filling, this pot pie feels just like something grandma would pull from the oven.
• Practical shortcuts: Using rotisserie chicken and frozen veggies cuts down on prep time, so you can spend less time chopping and more time enjoying.
• Beginners welcome: The sourdough pie crust is delightfully forgiving, and I’ll walk you through it step-by-step.
• Freezer-friendly: This pot pie reheats like a dream, making dinner plans later in the week a breeze.

Key Ingredients & Tools

This recipe is all about balancing everyday ingredients with a little sourdough flair. Here’s what you’ll need:

• Sourdough discard: Straight from the fridge, this brings a tangy flavor to both the crust and the filling.
• Rotisserie chicken: A weeknight heroshred it up for flavorful, pre-cooked protein.
• Frozen veggies: Peas, carrots, and corn are perfect here and save loads of time and chopping.
• Potatoes: Dice them into ½-inch cubes, small enough to cook quickly but still hearty in the filling.

Pro Tip: A food processor makes cutting the butter into the flour for the crust a breeze, but a pastry knife and some elbow grease work just as well!

How to Make Sourdough Rotisserie Chicken Pot Pie

The process is simple and beginner-friendly. Let’s break it down step-by-step:

1. Make the sourdough crust: In a food processor (or by hand), blend flour, sugar, salt, and cold cubed butter until crumbly. Add chilled sourdough discard, egg yolk, and a splash of vinegar. Pulse until the dough just comes together. Wrap and chill for 20 minutes.
2. Prepare the filling: In a large skillet, simmer diced potatoes in a mix of low-sodium chicken broth and water until fork-tender, about 10 minutes. Stir in thawed frozen veggies, shredded rotisserie chicken, salt, pepper, and optional herbs (like thyme or parsley).
3. Thicken it up: In a bowl, whisk together milk, 2 tablespoons flour, and 2 tablespoons sourdough discard. Slowly stir the mixture into the skillet. Cook over medium heat until the filling thickens into a creamy, stew-like texture, about 5 minutes.
4. Assemble the pie: Pour the warm filling into a greased 9-inch pie dish or oven-safe skillet. Roll out chilled dough on a floured surface until it fits your pan. Drape it over the filling, trim and tuck any overhang, and crimp the edges.
5. Bake: Brush the crust lightly with egg white or heavy cream. Cut 3–4 slits in the center to allow steam to escape. Bake at 400°F (204°C) for 25–30 minutes or until the crust is golden brown and the filling is bubbling at the edges.

Baking & Timing Tips

Swaps & Tweaks

Need to adjust? Here are some easy substitutions:

Pro Tip: Love more crust? Double the dough and add a bottom crustjust par-bake it for 8 minutes to avoid sogginess.

Serving & Storage Tips

This pot pie is the epitome of cozy convenience. Here’s how to make the most of it:

• Serving: Let the pie cool at room temperature for 10–15 minutes before slicing to help the filling set. Serve with a fresh salad or roasted green beans.
• Storage: Cover cooled leftovers tightly with foil or store in an airtight container. Refrigerate for up to 4 days.
• Freezer-friendly: Assemble pie (unbaked), wrap in plastic wrap and heavy-duty foil, and freeze for up to 3 months. To bake from frozen, add 15 extra minutes to bake time, covering with foil if the crust browns too quickly.

Quick Storage Reference

Pro Tip: For quick lunches, freeze individual slices. Wrap each in foil and store in a freezer-safe container. Reheat directly from frozen at 350°F for 25–30 minutes.

Expert Insight: Mastering the Sourdough Rotisserie Chicken Pot Pie

Combining the tangy depth of sourdough with the rich, savory filling of rotisserie chicken elevates this pot pie to a balanced comfort dish. The naturally fermented crust adds both texture and subtle complexity, enhancing the overall flavor without overpowering the creamy interior.

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Perfecting My Sourdough Rotisserie Chicken Pot Pie

This sourdough rotisserie chicken pot pie took quite a few attempts to get just right. Early on, my crust ended up soggy or my filling too runny, but with each try, I learned how to balance crisp, flaky sourdough with the rich, savory chicken goodness. What I’m sharing here is the true result of those kitchen experiments.

FAQs ( Quick and Easy Sourdough Rotisserie Chicken Pot Pie )

Conclusion

The sourdough rotisserie chicken pot pie delivers that golden, flaky crust with tender, savory fillingall in under an hour. It’s a satisfying dish that feels like a warm hug from the oven. You’ll love how incredibly simple it is to make, while capturing deep, homey flavors that bring Grandma’s kitchen right to your table.

Want to shake things up? Try substituting with leftover turkey, adding a sprinkle of cheese under the crust, or tossing in fresh herbs. And don’t forgetit freezes beautifully for those nights you need a soul-warming meal ready on demand.

Have a snapshot of your creation or a favorite family variation? I’d love to see it! Did this recipe remind you of a special meal from your childhood? Share your storybake it, snap it, tag it, and pass it on to someone who needs a cozy dinner tonight.

Thomas Baker

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.