SOURDOUGH ROTISSERIE CHICKEN POT PIE

Name: SOURDOUGH ROTISSERIE CHICKEN POT PIE
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 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

Prep:10minCook:35min

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.

Updated at: Fri, 07 Nov 2025 19:27:56 GMT