Chicken Pot Pie with Sourdough Biscuits

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  • 3 potatoes – chopped (I use red so you don’t have to peel them)
  • 4 carrots – diced
  • 1/4 cup butter
  • 1 medium onion
  • 4 garlic cloves minced
  • 3 cups of bone broth
  • 4 tbsp flour
  • 1 tbsp dried parsley – you could use fresh as well.
  • 1 tsp garlic powder
  • fresh cracked black pepper
  • 1 tsp onion powder
  • 3 tsp of salt. This may sound like a lot of salt, but I’m using homemade bone broth that doesn’t have salt. So if you are using broth that already has sodium, or if you’re using a rotisserie chicken, then you will have to cut back on the salt.
  • 1 cup peas – fresh or frozen
  • 4 cups of cooked chicken
  • 1/2 cup heavy cream
  • 1.5 cups of flour – I used freshly milled, whole wheat, white flour
  • 1 cup of fed sourdough starter*
  • 8 tbsp butter
  • 1 tbsp honey
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Step 1: The Night Before, Prepare The Sourdough Biscuits

  1. If you are wanting to make this sourdough chicken pot pie, start the sourdough the night before, allowing it to ferment for 8-24 hours.
  2. Chop up cold butter into chunks and add to a large bowl.
  3. Add flour to the butter and mix; I usually just use my hands to massage the flour and butter together.
  4. Add 1 cup of fed sourdough starter and honey. Stir until nicely incorporated.
  5. Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours. The longer you allow it to ferment, the more sour and more digestible the grains will be.

Step 2: Make The Chicken Pot Pie Filling

  1. The next day, add the veggies and butter to a cast iron skillet and sauté on medium-low heat for 10 minutes, until they start to soften.
  2. Add bone broth and flour, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
  3. To the skillet, add peas, cooked chicken, and heavy cream.

Step 3: Finish Making The Biscuits

  1. While veggies are sautéing, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.
  2. Mix everything together well. I like to use my fingers.
  3. Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.

Step 4: Top With Biscuits And Bake

  1. Top the filling with sourdough biscuits and place in a 400-degree oven for about 10-15 minutes. Bake until the biscuits start turning golden brown.
  2. Allow to cool for a few minutes before serving.