Sourdough-Fed Chicken Pot Pie with Carrot-Scallion Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic comfort food featuring tender chicken and vegetables encased in a flaky, herb-infused pastry made with naturally fermented sourdough discard. This american-inspired one pot ready in about 85 minutes layers bone-in chicken thighs, sourdough discard, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 580 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 55 min Serves 6 American cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Pat chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp black pepper, then sear in a large ovenproof skillet over medium-high heat for 4 minutes per side until golden brown; transfer to a plate.
  2. Step 2: Melt 2 tbsp butter in the same skillet over medium heat, add carrots and potatoes, and cook for 5 minutes until slightly softened; stir in 3 tbsp flour and cook for 1 minute until golden.
  3. Step 3: Gradually whisk in 2 cups chicken stock until smooth, bring to a simmer, then return chicken and any accumulated juices to the skillet; cook for 20 minutes until chicken is tender.
  4. Step 4: Remove skillet from heat, stir in peas, scallions, and dill; let cool for 10 minutes.
  5. Step 5: In a bowl, mix sourdough discard, 1/2 cup all-purpose flour, and 1/4 tsp salt; cut in 1/2 cup cold butter using a pastry cutter until crumbly. Press 3/4 of the mixture evenly over the pot pie filling.
  6. Step 6: Bake uncovered for 30-35 minutes until crust is golden and filling is bubbling around the edges.

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Frequently asked questions

How long does Sourdough-Fed Chicken Pot Pie with Carrot-Scallion Crust take to make?

Total time is about 85 minutes (30 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sourdough-Fed Chicken Pot Pie with Carrot-Scallion Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sourdough-Fed Chicken Pot Pie with Carrot-Scallion Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sourdough-Fed Chicken Pot Pie with Carrot-Scallion Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sourdough-Fed Chicken Pot Pie with Carrot-Scallion Crust?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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