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Sourdough Discard Chicken Pot Pie

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Creamy, savory, and topped with a tender, golden sourdough crust—this chicken pot pie is the ultimate cozy comfort food with a clever twist. The sourdough discard adds a subtle tang to the biscuit-like topping that perfectly complements the rich filling. A hearty, homemade meal you’ll want on repeat.

Ingredients

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For the Filling:

2 tbsp butter

1 small onion, diced

2 garlic cloves, minced

2 cups cooked chicken, shredded or chopped

1 ½ cups mixed vegetables (peas, carrots, corn)

¼ cup all-purpose flour

1 ½ cups chicken broth

½ cup milk or cream

Salt and pepper to taste

½ tsp thyme (optional)

For the Sourdough Biscuit Topping:

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

¼ cup cold butter, cubed

1 cup sourdough discard

2–3 tbsp milk or buttermilk

Instructions

Preheat oven to 400°F (200°C).

In a skillet, melt butter over medium heat. Add onions and garlic; cook until softened.

Stir in chicken and vegetables. Sprinkle with flour and cook 1–2 minutes.

Slowly add broth and milk, stirring until thickened. Season with salt, pepper, and thyme. Transfer mixture to a greased 9-inch pie dish or baking dish.

For the topping, whisk dry ingredients in a bowl. Cut in butter until crumbly. Stir in sourdough discard and just enough milk to form a thick batter.

Drop spoonfuls over the hot filling, spreading slightly.

Bake 25–30 minutes or until topping is golden brown and cooked through. Let rest 10 minutes before serving.

Nutrition

Find it online: https://thecomfortspoon.com/sourdough-discard-chicken-pot-pie/