Homemade Chicken Pot Pie With Sourdough Biscuits
This homemade chicken pot pie recipe is a classic comfort food. It has a hearty and creamy filling made with tender chicken, potatoes, and vegetables, and topped with flaky sourdough biscuits. It’s the perfect cozy meal for a chilly evening, or it freezes really well if you want to prepare it ahead of time.

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Chicken pot pie is really the ultimate comfort food. You really can’t go wrong creamy chicken filling topped with a flaky crust! Personally, I’ve always thought that the best chicken pot pie was homemade with biscuits on top. And then if you make it sourdough? Even better! This recipe is easy to throw together for a weeknight meal, or if you are hosting friends for dinner. If you are looking for another sourdough inspired dinner recipe, try my southwest sourdough skillet.
Why You Will Love This Recipe
Comfort Food Classic: This recipe combines the comforting flavors of chicken pot pie with tangy, buttery sourdough biscuits.
Homemade Is Best! Every component is made from scratch, giving you complete control over the ingredients for a wholesome, satisfying meal. It always makes me feel better knowing what I am serving to my family.
A Sourdough Twist: The sourdough biscuits add a unique depth of flavor and texture that elevates this classic dish. Sourdough biscuits are also better for you than regular biscuits! Learn more about the health benefits of sourdough bread i this post.

Perfect for Any Occasion: Whether it’s a regular family dinner or a gathering with friends, this recipe is sure to impress.
Make-Ahead & Freeze: This recipe is great to make ahead of time and freeze. Pull it out of the freezer for an easy meal. It makes a great meal to make for a postpartum Mom to have in her freezer for a nourishing comfort meal.
Hearty and Nourishing: Packed with tender chicken, hearty vegetables, and a creamy sauce, it’s a complete meal that’s as nutritious as it is delicious.
Customizable: Easily adapt the filling with your favorite vegetables or leftovers.
Ingredients for Homemade Chicken Pot Pie With Sourdough Biscuits
Biscuit Ingredients
- 2 cups flour – all purpose flour or whole wheat. Lately I’ve been making this recipe with freshly milled soft white wheat and it’s delicious!
- 1 Tb honey
- 3/4 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 12 TB (1 stick) grass-fed butter, cold
- 1 cup sourdough active starter – sourdough starter that has been fed 6-12 hours prior and has doubled in size
- 1/2 cup milk
Filling Ingredients
- 2 Tb butter
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 medium potatoes, diced
- 2-3 medium carrots, diced
- 1/4 cup flour
- 2 cups bone broth or chicken stock
- 1 tb parsley
- 1 tsp onion powder
- salt and black pepper to taste
- 1 cup peas, fresh or frozen peas work
- 3 cups cooked chicken, shredded or chopped – You can use a rotisserie chicken for an easy option, or it’s a great way to use up leftover chicken you have in your fridge.
- 1/2 cup heavy cream or half and half
Other Supplies You Will Need
- Large glass bowl
- Rolling pin
- Mason jar or biscuit cutter
- Large Cast Iron Skillet – I use the Lodge 12″ pan
- Cutting board & Knife
How To Make Homemade Chicken Pot Pie With Sourdough Biscuits
This delicious recipe doesn’t take too much prep time, but you do need to plan ahead a little bit for the sourdough biscuits to ferment. If you are short on time, see the recipe notes for a quicker option.
The Night Before
Feed your sourdough starter so that it will be nice and active in the morning. I like to feed my starter at least a 1-1-1 ratio, (starter – flour – water), but I do error on the side of more flour and water (more like 1-2-2).
The Next Day: Mix The Biscuit Dough.
1. The next morning, add the flour, honey, salt, baking powder, and baking soda to a large glass bowl. Mix well until combined
2. Cut the cold butter into small chunks, and then use a pastry cutter or fork to continue cutting it until it is in small pieces and evenly distributed.
3. Add the active sourdough starter and milk, stirring until just combined.

4. Cover your biscuits with plastic wrap, and put the bowl in the fridge to ferment for the day.
Make The Chicken Pot Pie Filling
1. When you are ready to start making the rest of the chicken pot pie, heat a large cast iron skillet over medium-low heat. Once it is hot, melt butter and add the onion, potatoes, carrots, and minced garlic. Saute the vegetables for about 10 minutes until they start to soften.
2. Sprinkle the flour over the vegetables and mix it to combine.
3. Add the bone broth, and seasonings. Mix well, and cover the pan with a lid. Cook the mixture for an additional 10 minutes
4. Stir in the peas, chicken, and cream.
5. Preheat the oven to 400, and let it heat while you prepare the biscuits.
6. On a lightly floured surface, roll out the biscuits until they are about 1/2″ thick. Use a mason jar, or biscuit cutter to cut out biscuit circles. You should be able to make 10-12 biscuits.

7. Lay the biscuits directly on top of vegetable filling. Fit as many as you can. I like to add any excess dough in the cracks to really fill it in.

8. Transfer the pot pie to the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. The filling should be nice and hot and bubbling.
9. Remove from the oven, and cool slightly before serving. This will help to ensure the filling sets a little bit and is nice and thick.
Recipe Notes & Variations
- If you are short on time, you can mix the biscuit dough right before you make the rest of the filling. They won’t have the same fermentation benefits, but they will still taste great! If you would like to long-ferment the dough, you can leave it in the fridge for up to three days before you use it.
- If you don’t have mason jars or a biscuit cutter, you can use a round cookie cutter, or a sharp knife to make your biscuits. The shape really doesn’t matter!
- For best results, finely dice the potatoes and vegetables to help them cook faster.
- For a different flavor variation, try mixing up the vegetables. You could also swap sweet potatoes for regular potatoes for different flavor combinations.
- This recipe is also delicious with leftover turkey after thanksgiving!
- The baking time may vary slightly based on how thick or thin you cut your biscuits.

How To Store Leftover Chicken Pot Pie
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a cast iron skillet in the oven at 350, or in the microwave.
Frequently Asked Questions

Homemade Chicken Pot Pie With Sourdough Biscuits
Equipment
- 1 Large glass bowl
- 1 Pastry cutter or fork
- 1 Rolling Pin
- 1 Mason jar or biscuit cutter
- 1 Large cast iron skillet
- Cutting board & knife
Instructions
The Night Before
- Feed your sourdough starter so that it will be nice and active in the morning. I like to feed my starter at least a 1-1-1 ratio, (starter – flour – water), but I do error on the side of more flour and water (more like 1-2-2).
The Next Morning: Mix The Biscuit Dough
- The next morning, add the flour, honey, salt, baking powder, and baking soda to a large glass bowl. Mix well until combined
- Cut the cold butter into small chunks, and then use a pastry cutter or fork to continue cutting it until it is in small pieces and evenly distributed.
- Add the active sourdough starter and milk, stirring until just combined.
- Cover your biscuits with plastic wrap, and put the bowl in the fridge to ferment for the day.
Make The Chicken Pot Pie Filling
- When you are ready to start making the rest of the chicken pot pie, heat a large cast iron skillet over medium-low heat. Once it is hot, melt butter and add the onion, potatoes, carrots, and minced garlic. Saute the vegetables for about 10 minutes until they start to soften.
- Sprinkle the flour over the vegetables and mix it to combine.
- Stir in the peas, chicken, and cream.
- Preheat the oven to 400, and let it heat while you prepare the biscuits.
- On a lightly floured surface, roll out the biscuits until they are about 1/2″ thick. Use a mason jar, or biscuit cutter to cut out biscuit circles. You should be able to make 10-12 biscuits.
- Lay the biscuits directly on top of vegetable filling. Fit as many as you can. I like to add any excess dough in the cracks to really fill it in.
- Transfer the pot pie to the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. The filling should be nice and hot and bubbling.
- Remove from the oven, and cool slightly before serving. This will help to ensure the filling sets a little bit and is nice and thick.
Notes
- If you are short on time, you can mix the biscuit dough right before you make the rest of the filling. They won’t have the same fermentation benefits, but they will still taste great! If you would like to long-ferment the dough, you can leave it in the fridge for up to three days before you use it.
- If you don’t have mason jars or a biscuit cutter, you can use a round cookie cutter, or a sharp knife to make your biscuits. The shape really doesn’t matter!
- For best results, finely dice the potatoes and vegetables to help them cook faster.
- For a different flavor variation, try mixing up the vegetables. You could also swap sweet potatoes for regular potatoes for different flavor combinations.
- This recipe is also delicious with leftover turkey after thanksgiving!
- The baking time may vary slightly based on how thick or thin you cut your biscuits.

Looks comforting and delicious!