Sourdough Chicken Pot Pie
This sourdough Chicken Pot Pie is a twist on your favorite classic meal. It is filled with fresh vegetables and homestyle flavors and topped with a fluffy, buttery crust that you won't even know is sourdough!
Ingredients
Filling
- 3 Red Potatoes chopped
- 4 carrots diced
- 1/4 Cup Butter
- 1 Medium Onion
- 4 Garlic Cloves Minced
- 3 Cups Bone Broth
- 4 Tbsp Sourdough Starter
- 1 Tbsp Dried or Fresh Parsley
- 1 tsp Garlic Powder
- Fresh Cracked Black Pepper
- t tsp Onion Powder
- 1-3 tsp salt
- 1 Cup Peas fresh or frozen
- 4 Cups Cooked Chicken
Sourdough Topping
- 1 Cup Fed Sourdough Starter*
- 8 Tbsp Melted Butter
- 1 Tbsp Honey
- 3/4 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda*
Instructions
- Add veggies and 1/4 C butter to a cast iron skillet or oven-proof pan, and saute on medium low heat for 10 minutes until they start to soften.
- Whisk starter into broth, then add to pan, stirring as you add.
- Add parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
- Add peas and chicken.
- While veggies are sauteing, mix the starter, melted butter, honey, salt, baking soda, and baking powder. Mix until combined.
- Pour sourdough topping over the veggie, chicken mixture in pan.
- Place in a 400 degree oven for about 15-20 minutes. Until the sourdough topping is beginning to turn golden brown.
- Allow to cool for a few minutes before serving.
Notes
*Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.
*Baking Soda is essential to neutralize the sourdough flavor from the topping.