Best Chicken Pot Pie Recipe With Sourdough Biscuits
The best chicken pot pie recipe has a creamy vegetable and chicken-loaded filling, and then is topped with delicious and tender sourdough biscuits. This classic recipe gets a farmhouse twist everyone will love.
Ingredients
- 3 medium or 4 small red potatoes, chopped
- 4 medium carrots, diced
- 1/4 cup butter
- 1 medium onion
- 4 garlic cloves, minced
- 3 cups bone broth
- 4 tablespoons flour
- 1 tablespoon dried parsley or two tablespoons fresh, minced
- 1 teaspoon garlic powder
- fresh cracked black pepper
- 1 teaspoon onion powder
- 3 teaspoons salt - reduce if your broth already contains salt
- 1 cup peas, fresh or frozen
- 4 cups cooked chicken
- 1/2 cup heavy cream
- 8 Tbsp cold butter, cut into chunks (113 grams)
- 2 cups all purpose flour (280 grams)
- 1 cup of sourdough discard (285 grams)
- 1 tablespoon sugar (12 grams)
- 3/4 tsp salt (4 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup milk or buttermilk (122 grams)
Directions
- 1
If you are wanting to make this a fermented sourdough chicken pot pie, start the biscuits the night before.
- 2
Chop up cold butter into chunks and add to a large bowl.
- 3
Add flour to the butter.
- 4
Cut butter into flour using a fork, food processor, or with your hands,
- 5
Add 1 cup of sourdough starter.
- 6
Add sugar and stir until nicely incorporated.
- 7
Add the milk or buttermilk.
- 8
Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.
- 9
The next day, add diced potatoes, carrots, onions, garlic, and butter to a cast iron skillet at sauté on medium low heat for 10 minutes until they start to soften.
- 10
Sprinkle flour over the sautéed vegetables and butter. Stir and cook a few minutes.
- 11
Add broth, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
- 12
To the skillet, add peas, pre-cooked chicken, and heavy cream.
- 13
While the filling continues to cook, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.
- 14
Mix everything together well. I like to use my fingers.
- 15
Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.
- 16
Top the filling with sourdough biscuits and place in a 400 degree oven for about 10-15 minutes. Until the biscuits start turning golden brown.
- 17
Allow to cool for a few minutes before serving.