Chicken Pot Pie with Sourdough Biscuits
- zafood
- Oct 21
- 4 min read
This cozy stovetop Sourdough Chicken Pot Pie is creamy, savory, and completely from scratch — no canned soup or heavy cream. Tender chicken breast, carrots, celery, peas, and potatoes simmer in a flavorful broth that’s naturally thickened with sourdough discard for tangy depth (or a classic roux if you prefer). It’s topped with golden, buttery sourdough biscuits baked separately for the perfect crisp and flaky finish.
Why You’ll Love This Sourdough Chicken Pot Pie
Cozy, creamy, and deeply flavorful: Real ingredients and homemade flavor — no shortcuts or canned soup.
Sourdough discard thickens naturally: Adds a gentle tang and creamy texture without any dairy.
Golden, flaky biscuits: Baked separately for the perfect crisp outside and soft, buttery inside.
Simple one-pot meal: A hearty, stovetop recipe that feels special but comes together easily.
Flexible and forgiving: Works with chicken breast, thighs, or rotisserie; includes a classic roux alternative if you don’t use sourdough.
Make-ahead and freezer-friendly: Great for busy weeknights, holidays, or meal prep.
Ingredients
Chicken Pot Pie Filling
(Thickened with Sourdough Discard - see Notes for Classic Roux Option)
2 Tbsp (30 mL) olive oil
1 small yellow onion, grated
2 large carrots, diced
2 large celery ribs, diced
3 Tbsp all-purpose flour
1 ¾ cups (420 g) chicken bone broth or stock
¼ cup (60 mL) dry white wine
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium Yukon Gold potato, peeled and diced
1 cup peas, fresh or frozen
1 tsp salt
½ tsp pepper
1 teaspoon garlic powder
½ tsp dried thyme
½ tsp dried sage
½ tsp tarragon
¼ tsp paprika
100 g (½ cup) sourdough discard
Sourdough Biscuits
Yields: 8 large biscuits (or 10–12 medium)
250 g (2 cups) all-purpose flour
10 g (2 ½ tsp) baking powder
2 g (½ tsp) baking soda
5 g (1 tsp) fine salt
85 g (6 Tbsp) cold unsalted butter, cubed
120 g (½ cup) sourdough discard, 100% hydration
60-75 g (¼–⅓ cup) milk, buttermilk, or Greek yogurt (50 g yogurt + 20 g water/milk)
Optional: fresh herbs (thyme, chives, parsley) or 30 g cheddar
Optional egg wash: 1 egg yolk + 1 tsp water
Melted butter, for brushing
Instructions
Prepare the Biscuits: Preheat oven to 450 °F / 232 °C. Whisk flour, baking powder, soda, and salt. Cut in cold butter until pea-sized bits remain.
Add discard and liquid; mix until just combined. The dough will be lumpy, but this is how it should be.
Pat dough 1 in (2.5 cm) thick. Using a biscuit cutter, cut 2½-in rounds; brush tops with egg wash.
Bake 14–18 min until golden; brush hot tops with melted butter.
Prepare the Filling: Heat olive oil in a deep skillet or Dutch oven over medium heat. Sprinkle flour over chicken and season with salt and pepper. Add the chicken to the pot. Cook 4–6 minutes until lightly golden and mostly cooked through. Remove and set aside.
Sauté vegetables: Add onion, carrots, celery, and potato to the same pan. Cook 8–10 minutes, stirring often, until beginning to soften.
Pour in white wine and simmer 2 minutes.
Add broth: Gradually whisk in broth/stock; simmer 5 minutes until slightly thickened and vegetables are nearly tender.
Add sourdough discard: In a small bowl, whisk sourdough discard with 2–3 Tbsp hot broth from the pan to loosen. Reduce heat to low and slowly stir in the tempered discard. Simmer 2–3 minutes until creamy, glossy, and thick enough to coat a spoon.→ If using the classic roux version, see Notes below before this step.
Finish: Return chicken to the pan, add peas and seasonings. Simmer 3–5 minutes until thick and flavorful.
Spoon the hot filling into bowls and top with warm, buttery sourdough biscuits. Garnish with chopped parsley or fresh thyme if desired.
Notes
Classic Roux Option (No Sourdough Discard): If you prefer a traditional thickener, simply:
Increase olive oil to 3 Tbsp (or use butter).
After sautéing vegetables, stir in 3 Tbsp flour and cook 1–2 minutes to make a classic roux.
Gradually whisk in the broth and simmer until thick and creamy.
This version has a milder flavor and classic creamy texture without sourdough’s gentle tang.
Frequently Asked Questions
Do I have to use sourdough discard to thicken the filling?
No. It adds lovely flavor and body, but you can make this with a classic roux instead — just see the Notes section for that version.
Can I make this ahead of time?
Yes. The filling can be made 1–2 days in advance and stored in the fridge. Reheat gently on the stove until hot and creamy, then top with freshly baked biscuits.
Can I freeze it?
Absolutely. Let the filling cool completely, then freeze for up to 3 months in a sealed container. Thaw overnight in the fridge and reheat on the stovetop until bubbly. Baked biscuits also freeze well — just reheat at 350°F (175°C) for 5–8 minutes until warm and crisp.
How do I store leftovers?
Keep leftover filling in the fridge up to 3 days in an airtight container. Store biscuits at room temperature for 1–2 days or refrigerate up to 5.
Tip: If the filling thickens in the fridge, stir in a splash of broth or water while reheating to bring it back to creamy.
What’s the best type of chicken to use?
Boneless, skinless chicken breast keeps the filling lean and tender, but you can also use chicken thighs for extra richness. This recipe works great for rotisserie chicken leftovers too — just skip the browning step and stir them in at the end.
Can I bake the biscuits on top?
You can, but for the best texture, bake them separately so the bottoms stay golden and flaky.
This Sourdough Chicken Pot Pie with Biscuits is everything comfort food should be — creamy, cozy, and made completely from scratch with simple, wholesome ingredients. Whether you use sourdough discard for that extra depth of flavor or keep it classic with a traditional roux, it’s the kind of homemade dinner that feels special any night of the week.
If you try this recipe, I’d love to see it! Snap a photo and tag me @zafo0d on Instagram so I can share your creation.
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