The Comfort Spoon

Let’s Turn That Discard Into Dinner Magic!

Hey there, friend! Is there anything more deeply comforting than the smell of a chicken pot pie wafting from your oven? That golden, flaky crust giving way to a steamy, creamy, savory filling… it’s like a warm hug on a plate. It’s the culinary equivalent of your favorite cozy sweater. But what if I told you we could make this classic even more special, more flavorful, and solve a little kitchen puzzle all at the same time?

If you’re a fellow sourdough enthusiast, you know the weekly dilemma: what to do with that jar of sourdough discard? We can’t bear to waste it, but pancakes can only happen so many times! That’s where this glorious, game-changing recipe comes in. We’re taking that tangy, flavorful discard and transforming it into the most incredibly tender, biscuit-like topping for our pot pie. It soaks up the creamy gravy just enough, creating a texture and depth of flavor that will absolutely blow your mind. This isn’t just dinner; it’s a use-up-your-discard victory dance. So, grab that jar from the fridge and let’s cook up something incredibly amazing together!

The Pot Pie That Started It All

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This recipe always takes me right back to my grandma’s kitchen. Her chicken pot pie was legendary—a true centerpiece of our family gatherings. She didn’t fuss with a bottom crust; it was all about that thick, rich filling and a top crust she’d simply drop by the spoonful. It was rustic, hearty, and made with so much love. I remember standing on a little stool next to her, “helping” stir the filling, my job to carefully add the peas. The smell was pure magic.

Years later, when I caught the sourdough bug, I found myself with a constant supply of discard. One chilly Sunday, craving that nostalgic comfort, I realized I was out of pie crust. But I had a jar of bubbly, active discard on the counter. On a whim, I whipped up a quick biscuit dough using the discard. The result? Pure serendipity. The tangy sourdough topping was the perfect counterpoint to the creamy chicken filling, adding a complexity that my grandma (the ultimate kitchen innovator) would have absolutely adored. It felt like a beautiful, delicious fusion of her tradition and my own kitchen story.

Gathering Your Cozy Kitchen Lineup

Here’s everything you’ll need to create this masterpiece. Don’t stress about exact brands or perfection—cooking is about joy, not rigidity!

For the Savory, Creamy Filling:

• 2 tbsp butter: Our cooking fat base for building flavor. Unsalted is best so we can control the seasoning, but salted works too—just taste before adding extra salt later!
• 1 small onion, diced: The aromatic foundation. A yellow or white onion is perfect here for its sweet, mellow flavor when cooked.
• 2 garlic cloves, minced: Because, well, garlic! It adds a crucial depth. Feel free to add an extra clove if you’re a garlic lover like me.
• 2 cups cooked chicken, shredded or chopped: A fantastic way to use up leftover roast chicken or a rotisserie chicken! It’s a huge time-saver. You could also poach two chicken breasts or thighs.
• 1 ½ cups mixed vegetables: The classic trio is peas, diced carrots, and corn. I often use a frozen mix to make life easier—no chopping required! Just give them a quick thaw under water.
• ¼ cup all-purpose flour: This is our thickening agent. It will cook with the butter and veggie juices to form a roux, which gives the filling its lovely, gravy-like consistency.
• 1 ½ cups chicken broth: The liquid base for our sauce. Use a good-quality broth for the best flavor. A low-sodium version is my preference.
• ½ cup milk or cream: For ultimate creaminess! Whole milk works great, but half-and-half or heavy cream will make it extra rich and luxurious.
• Salt and pepper to taste: Essential seasonings. Don’t be shy!
• ½ tsp thyme (optional): A little herbal note that sings with chicken. Fresh or dried both work beautifully.

For the Tangy Sourdough Biscuit Topping:

• 1 cup all-purpose flour: The structure for our topping.
• 1 tsp baking powder + ½ tsp baking soda: Our leavening dream team! They work together to give the biscuit topping its lift and tender crumb.
• ½ tsp salt: Balances the flavors and enhances the tang of the sourdough.
• ¼ cup cold butter, cubed: Cold is key! This is what creates little pockets of steam as it bakes, leading to a flaky, tender texture. Straight from the fridge, please!
• 1 cup sourdough discard: The star of the show! Your discard can be cold from the fridge or at room temperature. Its tanginess is what makes this recipe so special.
• 2–3 tbsp milk or buttermilk: Just enough to bring the dough together. Buttermilk will add an extra layer of tang, which is delightful.

Let’s Build Our Masterpiece, Step-by-Step

Ready? Aprons on, let’s go! This comes together faster than you think.

Step 1: Preheat your oven to a hot 400°F (200°C). This high heat is crucial for getting that gorgeous golden-brown rise on our sourdough biscuit topping. While it’s heating, grab a 9-inch pie dish, a cast-iron skillet, or any 2-quart baking dish and give it a light grease. Set it aside.

Step 2: Let’s make the filling! Grab a large skillet or Dutch oven and melt your 2 tablespoons of butter over medium heat. Once it’s foaming slightly, add your diced onion. Sauté for about 4-5 minutes, until it becomes translucent and sweet. Now add the garlic and stir for just 30 seconds until fragrant—we don’t want it to burn!

Step 3: Time for the hearty stuff! Stir in your cooked chicken and mixed vegetables. Let everything get friendly and heated through for a minute or two. Now, sprinkle the ¼ cup of flour evenly over the mixture. This is our roux moment! Stir constantly and cook for a full 1-2 minutes. This cooks out the raw flour taste and is the secret to a non-pasty filling.

Step 4: Here comes the creamy magic. Slowly pour in the chicken broth and milk/cream, stirring constantly. I mean it—keep stirring! This prevents lumps from forming. As it heats, you’ll see the magic happen: the mixture will start to thicken beautifully into a luxurious gravy. Let it bubble gently for a couple of minutes until it’s nicely thickened. Remove from the heat and stir in your salt, pepper, and thyme. Give it a taste—does it need more pepper? A pinch more salt? Adjust to your liking! Pour this glorious filling into your prepared baking dish.

Step 5: Onto the topping! In a medium bowl, whisk together the 1 cup of flour, baking powder, baking soda, and salt. Now, add your cold, cubed butter. Using a pastry cutter, two forks, or even your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter bits remaining. Chef’s Hack: For super flaky results, you can even grate frozen butter into the flour!

Step 6: Make a well in the center and add your 1 cup of sourdough discard. Gently stir it in with a fork. It will be shaggy and dry. Now, add 2 tablespoons of milk or buttermilk and stir just until the dough comes together. If it’s still too dry, add the extra tablespoon. The key is not to overmix! A few dry spots are fine; overworking = tough biscuits.

Step 7: Using a large spoon or a cookie scoop, drop generous dollops of the biscuit dough evenly over the surface of the hot filling. It doesn’t have to be perfect—this is a rustic, cozy dish! You can gently spread the dollops out a tiny bit if you want more coverage.

Step 8: Carefully slide your pot pie into the hot oven. Bake for 25-30 minutes, or until the filling is bubbly around the edges and the sourdough biscuit topping is puffed up and a beautiful golden brown on top.

Step 9: This is the hardest part, I promise! Let it rest for 10 minutes before serving. This allows the filling to set slightly so it doesn’t run everywhere when you scoop it, making for a much prettier (and less burny) serving experience.

How to Serve Up This Cozy Creation

This pot pie is a hearty meal all on its own, but a little something on the side never hurts! I love serving generous scoops right into wide, shallow bowls to catch all the goodness. A simple, bright arugula salad with a lemony vinaigrette is the perfect contrast to the rich, creamy pie. It cuts through the richness beautifully. For a true comfort food feast, a side of buttery mashed potatoes or roasted sweet potatoes would be utterly decadent (and no one here judges!). Most importantly, serve it with a big smile—you made this!

Make It Your Own! Delicious Variations

The beauty of this recipe is its flexibility. Play around and make it suit your taste!

• Turkey Twist: This is the perfect post-Thanksgiving solution! Just swap the chicken for leftover cooked turkey.
• Veggie Delight: Skip the chicken and use vegetable broth. Load it up with extra veggies like mushrooms, green beans, and potatoes for a fantastic vegetarian main.
• Cheesy Goodness: Stir a handful of shredded sharp cheddar cheese or gruyère into the filling right before you pour it into the dish. You can also sprinkle a little on top of the biscuit dough before baking.
• Herb Garden: Change up the herbs! Try a teaspoon of herbes de Provence, or some fresh chopped rosemary or sage for a different flavor profile.
• Gluten-Free Friend: Use a 1:1 gluten-free flour blend in both the filling (for the roux) and the biscuit topping. The result is still fantastic!

Anna’s Chef Notes & Kitchen Stories

This recipe has become such a staple in our home that my kids now request “the chicken pie with the special bread”! It’s evolved from that first experimental batch. I’ve learned that the hydration of your sourdough discard can vary, which is why the milk in the biscuit topping is a “as needed” thing. If your discard is really thick, you might need less; if it’s quite runny, you might not need any at all! The goal is a thick, scoopable batter.

One funny kitchen fail I had early on? I once, in a huge rush, used my discard straight from the freezer without thawing it completely. I ended up with little icy chunks in the dough that melted and created weird steam pockets. It was still edible (thank goodness!), but it taught me that a little patience goes a long way! Now I either plan ahead to thaw it in the fridge or give it a quick defrost in the microwave. The journey is all part of the fun!

Your Questions, Answered!

Q: My filling turned out too runny. What happened?
A: The most common culprit is not cooking the flour-and-butter roux long enough in step 3. You really need that full 1-2 minutes to cook out the starch. Also, make sure your filling is bubbling and visibly thickened on the stovetop before transferring it to the dish. If it’s still runny after baking, don’t worry! Just let it rest longer—it will continue to thicken as it cools.

Q: Can I make this ahead of time?
A: Absolutely! You can prepare the filling up to 2 days in advance and store it covered in the fridge. When you’re ready to bake, let the filling come to room temperature (or warm it slightly on the stove), top with the biscuit dough, and bake. You can also assemble the whole pie and refrigerate it for a few hours before baking; you may just need to add 5-10 minutes to the baking time.

Q: My biscuit topping didn’t brown on top. Why?
A: Ovens can vary! Make sure yours is fully preheated. If it’s golden on top but you’re worried it’s not cooked through, you can insert a toothpick into the center of a biscuit—it should come out clean. If it’s pale, you can pop it under the broiler for a minute or two at the end, but watch it like a hawk so it doesn’t burn!

Q: I don’t have a discard. Can I still make the topping?
A> You can make a simple biscuit topping by replacing the 1 cup discard with ¾ cup of buttermilk. The flavor won’t have the same tang, but it will still be deliciously tender and fluffy!

Nutritional Information (Per Serving)

Yield: 6 servings
Calories: ~340
Fat: 16g
Carbohydrates: 30g
Protein: 19g
Sodium: 440mg

*Please note: This is an estimate provided by an online nutrition calculator. It will vary based on specific ingredients and brands used.

Final Thoughts

There’s something so special about turning humble, everyday ingredients into a meal that feels like a celebration. This sourdough discard chicken pot pie is the perfect example—it’s thrifty, nostalgic, and impossibly cozy all at once. The creamy, veggie-packed filling wrapped under a tangy, golden biscuit topping is comfort food at its finest, with just the right touch of homestyle magic.

I love that this recipe not only makes dinner easier but also gives new life to that jar of discard sitting in the fridge. It’s proof that nothing has to go to waste when we get a little creative in the kitchen. Whether you’re serving it to warm up a chilly evening, sharing it at a family table, or making it just for yourself (with plenty of leftovers to enjoy), it’s a dish that brings joy with every bite.

So next time you’re tempted to toss that discard, remember—cozy magic like this is just waiting to happen.