It started with a chilly afternoon, a forgotten rotisserie chicken, and a jar of sourdough starter eyeballing me from the counter. This sourdough rotisserie chicken pot pie recipe is what happens when comfort food meets TikTok obsession. Creamy, flaky, fast… and yes, it reheats beautifully.
This is a cozy dish that feels like a hug shredded rotisserie chicken, frozen peas, rich gravy, and a quick sourdough discard pie crust recipe that’s buttery with a tangy twist. It’s creamy inside, golden outside, and shockingly pantry-friendly. Full details in the blog!
My first try at this landed the pie crust on the floor bless the dog. But once I nailed the chicken pot pie sourdough layering, it became serious dinner rotation material. Made it four times already. I tested it. You’ll love the secret in the crust!
Why You’ll Love This Sourdough Rotisserie Chicken Pot Pie
Flaky sourdough crust magic: The sourdough discard pie crust adds a buttery, tangy twist to classic pot pie. Bonus: It’s easier than it sounds.
Weeknight-friendly: Rotisserie chicken and frozen veggies mean less chopping and more relaxing.
Nostalgic and cozy: This dish will remind you of grandma’s pot pie but with just a touch of sourdough flair to feel fresh and modern.
Great for leftovers: It reheats beautifully, so don’t worry about making extra!
Key Ingredients and Substitutions
Everything about this recipe is practical and forgiving, making it perfect for beginners or anyone short on time:
Sourdough discard: This sourdough starter waste turns into gold here, giving the crust a tangy depth you’ll love. No discard? Use equal parts cold water instead.
Rotisserie chicken: Pre-cooked and flavorful, it’s a lifesaver. Swap in any cooked chicken you have on hand.
Frozen veggies: No chopping, no fuss. Customize with your favorites (peas, carrots, corn, green beansit all works).
Better Than Bouillon: Instant broth with big flavor. Regular chicken stock is great too!
Potatoes: Gold or russet both work like a charmuse whatever’s in your pantry.
Ingredient
Possible Swap
Sourdough discard
Cold water
Rotisserie chicken
Cooked chicken breast or thighs
Frozen veggies
Chopped fresh vegetables (extra cooking time needed)
Better Than Bouillon
Regular chicken broth or stock
How to Make It (Step-by-Step)
This sourdough rotisserie chicken pot pie is simple, but it does have a few moving parts, so let’s break it down step-by-step to keep you stress-free:
Start with the crust: Blend flour, sugar, and salt. Cut in cold butter until crumbly (use a food processor if you have one). Add sourdough discard, egg yolk, and vinegar. Chill the dough while you prep the filling.
Cook the potatoes and gravy: Boil your chopped potatoes until fork-tender. While they cook, whisk milk, chicken broth, flour, sourdough discard, water, and seasonings into a silky gravy.
Combine the filling: Add the cooked potatoes, frozen veggies, and shredded rotisserie chicken into the gravy. Stir to combine.
Assemble the pie: Roll out your chilled dough, line your pie dish, pour in the filling, and top with the second crust. Don’t forget to cut a few steam vents in the top!
Bake to golden perfection: Bake at 375°F for 35–40 minutes or until the crust is golden and flaky. Let it cool for 5–10 minutes before diving in.
Step
Time
Crust prep
10 minutes + 30 minutes chill time
Potatoes & filling
15–20 minutes
Assembly
10–15 minutes
Bake time
35–40 minutes
Pro Tips and Flexible Tweaks
Crust too crumbly? Add a splash of water, one teaspoon at a time, until it comes together.
Short on time? Skip the top crust and make this into a savory sourdough chicken pot pie casserole with just the bottom crust.
Make-ahead tip: Prep the filling and crust the day before, then assemble and bake when ready.
Extra tang: If you love the sourdough flavor, mix a little discard into the filling for a subtle boost.
Make-Ahead Options
Storage Tip
Filling only
Store in the fridge for up to 2 days
Crust
Chill dough in the fridge for up to 3 days or freeze for 1 month
Baked pie
Refrigerate leftovers tightly wrapped for up to 3 days
Serving and Storing Your Pot Pie
This sourdough rotisserie chicken pot pie serves beautifully right out of the oven:
For the crispiest leftovers, reheat in the oven rather than the microwaveit keeps the crust crunchy!
This recipe serves 4–6 generously, depending on how hungry everyone is.
Got extra? Wrap slices tightly in plastic wrap or foil, then refrigerate for up to 3 days or freeze for up to a month.
Expert Insight: The Art of Sourdough Rotisserie Chicken Pot Pie
Using sourdough in a rotisserie chicken pot pie adds a delightful tang and a sturdy, flaky crust that holds up to rich, savory filling. The natural fermentation of sourdough not only enhances flavor complexity but also improves texture, making this dish both comforting and sophisticated.
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The Long Quest for Sourdough Rotisserie Chicken Pot Pie
This sourdough rotisserie chicken pot pie recipe was a slow dance of trial and error, involving one too many soggy bottoms and a crust that refused to crisp. But after several attempts and a lot of taste-testing (mostly by my patient family), I finally landed on a pot pie that’s cozy, flaky, and truly worth the wait.
FAQs ( Quick and Easy Sourdough Rotisserie Chicken Pot Pie )
Can I use sourdough discard for the pie crust?
Absolutely! This sourdough discard pie crust recipe is perfect for using up that extra starter sitting in your fridge. The tangy flavor of the sourdough adds a delicious depth to the traditional pot pie, making it extra special. You’ll get that signature sourdough taste while reducing food waste – it’s a win-win situation!
How long does it take to make this chicken pot pie?
This quick sourdough rotisserie chicken pot pie takes about 45-60 minutes total, with most of that being hands-off baking time. Using store-bought rotisserie chicken cuts down prep time significantly compared to cooking chicken from scratch. The sourdough crust comes together quickly, and you can have this comforting meal on the table in under an hour.
What vegetables work best in chicken pot pie filling?
Classic chicken pot pie filling typically includes carrots, celery, onions, and peas for the perfect balance of flavors and textures. You can also add potatoes, corn, or green beans depending on your family’s preferences. The key is to cut everything into similar-sized pieces so they cook evenly and create that perfect, hearty filling we all love.
Can I make this recipe using sourdough starter ahead of time?
Yes! You can prepare the sourdough chicken pot pie crust dough up to 2 days ahead and keep it wrapped in the refrigerator. The filling can also be made a day in advance and stored separately. When you’re ready to bake, just assemble everything and pop it in the oven – perfect for busy weeknight dinners or meal planning.
How do I store leftover sourdough pot pie?
Store leftover sourdough pot pie covered in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes until heated through. You can also freeze individual portions for up to 3 months – just thaw overnight in the fridge before reheating. The sourdough crust holds up beautifully to reheating!
Wrapping Up This Cozy Sourdough Rotisserie Chicken Pot Pie
Sourdough rotisserie chicken pot pie is your new go-to comfort mealflaky crust, creamy filling, and all in under an hour. You’ll love how the tangy sourdough pie crust steals the show while making dinner feel like a warm kitchen hug.
Want a twist? Stir in fresh herbs or swap frozen peas for green beans. A tip I learned from a seasoned sourdough baker: chill that dough well for max flakiness. Leftovers reheat in the oven like a charmcrust still crisp, flavor still rich. Bonus points, right?
Give this chicken pot pie sourdough a whirl and share your wins (or funny fails). Did you grow up with a family pie recipe that’s as comforting? Pass it on, pin it, bake it for someone you love. Trust me, you’ll wanna make it again and again.
A comforting pot pie featuring a flaky sourdough crust filled with tender rotisserie chicken and vegetables in a creamy sauce, perfect for cozy meals any time of the year.
Ingredients
Scale
1 cup all-purpose flour
½ cup cold unsalted butter (cubed)
½ cup cold sourdough discard (use it straight from the fridge!)
1 Egg (cold and separated)
1 teaspoon Apple cider vinegar (or white vinegar)
½ teaspoon salt
½–1 teaspoon sugar (I prefer more for savory pies)
1 ½ cups (roughly ¾lb) of chopped potatoes (any potato is fine here! I’ve used gold and russet and both were great
1 ¼ cup milk of choice
1 ¼ cup chicken broth (I love using better than bullion chicken broth concentrate)
¼ cup of all-purpose flour
¼ cup of sourdough discard
½ cup water or chicken broth
1 10oz bag of frozen veggies
1 cup of rotisserie chicken
½ – 1 teaspoon dried thyme
1 teaspoon onion powder
Salt to taste (I love Lawry’s seasoning salt for this recipe to add extra flavor)
Pepper to taste
Instructions
In a food processor, combine all-purpose flour salt sugar and cold cubed butter and pulse until the mixture resembles coarse crumbs.
Add cold sourdough discard egg yolk and apple cider vinegar and pulse until dough begins to come together.
Turn dough out onto a pastry mat and shape into a disk wrap in plastic and chill for at least 30 minutes.
Preheat oven to 375°F.
Roll out chilled dough on a lightly floured surface to fit your pie dish.
In a large saucepan over medium heat combine milk chicken broth flour sourdough discard and water or broth whisking constantly until thickened.
Add chopped potatoes frozen veggies rotisserie chicken dried thyme onion powder salt and pepper and cook until potatoes are tender about 10 minutes.
Pour filling into the prepared pie crust and cover with top crust if using or a lattice crust.
Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbly.
Let stand for 10 minutes before serving.
Notes
Using a food processor makes the crust preparation faster and easier
Adjust the sugar amount in the crust to your liking for savory or slightly sweet pies
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
