sourdough chicken pot pie

Description:

Sourdough Chicken Pot Pie combines the comforting flavors of classic chicken pot pie with a flaky, tangy sourdough crust. Filled with a creamy chicken and vegetable filling, this hearty dish is perfect for cozy family dinners.

Ingredients:

For the Sourdough Crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ½ cup sourdough starter discard (unfed, room temperature)
• 1-2 tablespoons cold water (as needed)
• ½ teaspoon salt

For the Filling:

• 2 cups cooked and shredded chicken (rotisserie chicken works great)
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup potatoes, peeled and diced
• 1 small onion, diced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup milk or heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and pepper, to taste

Equipment:

• Mixing bowl
• Rolling pin
• Pie dish or oven-safe skillet
• Large skillet or saucepan
• Whisk

Instructions:

Prepare the Sourdough Crust (15-20 minutes):

1. Mix the Dry Ingredients:
   • In a mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add Sourdough Starter:
   • Stir in the sourdough starter discard. Add cold water, 1 tablespoon at a time, until the dough comes together into a rough ball. Be careful not to overwork the dough.
3. Chill the Dough:
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.

Prepare the Filling (15-20 minutes):

1. Sauté the Vegetables:
   • In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and potatoes. Cook for 5-7 minutes until the vegetables begin to soften.
2. Make the Sauce:
   • Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to eliminate the raw flour taste. Slowly whisk in the chicken broth and milk, stirring constantly until the sauce thickens, about 3-5 minutes.
3. Add Chicken and Peas:
   • Stir in the shredded chicken, peas, thyme, rosemary, salt, and pepper. Let the mixture simmer for 5 minutes. Adjust seasoning to taste. Remove from heat and set aside.

Assemble the Pot Pie (10-15 minutes):

1. Roll Out the Crust:
   • Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled sourdough crust dough to fit your pie dish or skillet. Aim for about ¼-inch thickness.
2. Fill the Pie:
   • Pour the chicken and vegetable filling into your pie dish or oven-safe skillet. Carefully place the rolled-out crust over the filling, pressing the edges to seal. Trim any excess dough, and cut a few small slits in the top to allow steam to escape.
3. Bake the Pot Pie:
   • Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with foil.

Serve (5 minutes):

1. Cool and Serve:
   • Let the pot pie cool for 5-10 minutes before serving. This allows the filling to set and makes it easier to slice.

Total Time:

• Preparation Time: 30 minutes
• Chilling Time: 30 minutes
• Cooking Time: 30-35 minutes
• Total Time: 1 hour 30 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 400-450
• Total Fat: 25g
  • Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 600mg
• Carbohydrates: 35g
  • Fiber: 4g
  • Sugars: 4g
• Protein: 18g

Notes:

• Sourdough Starter: If you don’t have sourdough discard, you can use a regular pie crust instead, but the sourdough adds a delightful tang.
• Vegetables: You can substitute other vegetables like corn, green beans, or mushrooms based on your preferences.

Tips:

• Make Ahead: The dough and filling can be prepared in advance. Store the dough in the fridge for up to 2 days, and refrigerate the filling for up to 24 hours before assembling and baking.
• Freezing: To freeze, assemble the pot pie and freeze it unbaked. When ready to cook, bake from frozen at 375°F (190°C) for 50-60 minutes.

Enjoy this rich and satisfying Sourdough Chicken Pot Pie with its flaky, tangy crust and creamy chicken filling for the ultimate comfort food experience!