Einkorn Sourdough Chicken Pot Pie

Sourdough chicken pot pie is the perfect homestead lunch or dinner. Packed with protein and vegetables, sourdough chicken pot pie also uses up bone broth, cream, garden herbs, onion, garlic, peas, and corn. Made with einkorn flour and a buttery, flakey sourdough pie crust, this will become a quick favorite in your home too, I’m sure. 

Einkorn sourdough chicken pot pie is the perfect homestead lunch or dinner. Packed with protein and vegetables, sourdough chicken pot pie also uses up bone broth, cream, garden herbs, onion, garlic, peas, and corn. Made with einkorn flour and crispy, flakey sourdough pie crust, this will become a quick favorite in your home too, I’m sure. 

Cooking for the Whole Family

Tonight we’re having family over, and my fridge is low on food, so I’m going to whip up a chicken pot pie. This will serve 6 adults and two kids, and I’ll get to use up a bunch of veggies and leftovers in my fridge too. 

Whenever I’m cooking for a lot of people I try to use up leftovers in my fridge. We tend to only have a small bag of cauliflower here, one ear of corn there, or a little baggie of chicken in the freezer. So for this meal, I get to use all those up. 

Now, you can follow this recipe to a T, but you can also get creative. You can use a meat of choice, such as sausage, ground beef, or pork. Feel free to also change the vegetables. Some of my favorites for this recipe are mushrooms, carrots, and zucchini. 

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More Sourdough Recipes from the Homestead

Sourdough Sandwich Bread

Einkorn Sourdough Tortillas

Sourdough Discard Banana Pancakes

Sourdough Discard Chocolate Muffins

Craving more sourdough?

If you are new to sourdough, you are going to love diving into this amazing world!

You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more. 

Put all your sourdough recipes in one spot! 

Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking. 

Einkorn Sourdough Chicken Pot Pie Ingredients

Note: this recipe is for two cast iron skillets. So, when you see “1 large onion”, that means half the onion will go on one skillet and the other half will go on the other! If you only have one cast iron skillet, you’ll want to cut everything in half. 

1 Sourdough Pie Crust (regular sourdough or einkorn sourdough will work!) Note: you will use half the pie for each cast iron skillet. 

Filling Ingredients (makes two cast iron skillets. Split in half for each skillet):

5 medium size carrots, chopped and halved 

1 large onion, chopped

1 head of garlic (6-8 cloves), chopped

8 tbsp Butter (plus extra as needed)

4 stalks celery, chopped 

4 small zucchini squashes or two large ones, chopped

1 cup frozen peas

1 cup frozen corn 

6-8 cups of cooked chicken, shredded or chopped (about one whole chickens worth), or ground meat of choice (cook and season the meat prior to adding to the filling)

Roux (the creamy filling):

4 cups bone broth 

Sage and thyme  

4 tbsp more Butter 

1/2 cup Einkorn flour (you can also use regular flour if you don’t have einkorn)

2-3 cups Cream or milk or combination of both 

1 egg (optional, for the pie crust)

How to Make Einkorn Sourdough Chicken Pot Pie

First, make the sourdough pie crust. We love einkorn pie crust, but you can also use regular flour following this recipe. (Note: you can use sourdough discard here, or make it ahead of time and let it ferment). Place the pie crust in the fridge to cool completely while you work on the rest of the recipe. 

Preheat the oven to 375 degrees.

Heat each cast iron on medium-high. Add half the butter. Then sauté all the filling ingredients except the meat until cooked. Add the remaining butter as needed (you can also substitute for olive oil).

Add the cooked meat, followed by the roux ingredients, and simmer on medium-low for 5-10 minutes. Whisk with a fork until everything has melted together and a nice filling has formed. 

Meanwhile, cut your pie crust dough in half and roll out each one. You will put one crust on top of each skillet. 

Lay each crust on top of the skillet with the veggies and meat. Add the egg wash on top and make 4 small slices with a sharp knife. 

Bake for 20-30 minutes, until crust has a golden brown color on top. Slice and enjoy!

Join me in the homestead kitchen as I prepare this and other recipes in this video! 

FAQ:

What should I serve with chicken pot pie?

Roasted vegetables, a kale salad, or even cheddar biscuits would go well with chicken pot pie. However, chicken pot pie is already packed with protein, vegetables, and healthy grain, so it’s a pretty good meal to serve on it’s own already.

Do you have to cook chicken for chicken pot pie?

Yes, you want to use cooked chicken in chicken pot pie so that your cooking time in the oven is shorter. This ensures you don’t burn your crust while waiting for the chicken to cook inside. I find it’s best to either use leftover chicken after making whole roasted chicken, or just cut up and saute the chicken on the cast iron skillet before adding it to the pot pie.

How do you keep the bottom crust from getting soggy in chicken pot pie?

Try baking the crust first before adding the filling to avoid a soggy crust (like we do with homemade pizza). However, I prefer to omit the bottom crust entirely and only add a top crust. (This makes the total prep time shorter and easier, which I enjoy!)

More Sourdough Recipes from the Homestead

Whole Wheat Sourdough Seeded Sandwich Bread

Whole Wheat Sourdough English Muffins

Sourdough Discard Pumpkin Pancakes

Einkorn Sourdough Cinnamon Raisin Bread

Sourdough Einkorn Peach Cobbler

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