Homemade Chicken Pot Pie With Sourdough Biscuits
Cozy up with this homemade chicken pot pie topped with buttery, golden sourdough biscuits! This recipe combines tender chicken, hearty vegetables, and a creamy, flavorful filling for the ultimate comfort food. Perfect for family dinners, it’s a hearty, made-from-scratch meal that everyone will love!
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.