Homemade Chicken Pot Pie Recipe with Sourdough Dumplings
Last Updated on November 13, 2024 by TheFarmChicken
You can put this on the top of your list for cozy comfort foods to make with your sourdough discard. This Homemade Chicken Pot Pie Recipe with Sourdough Dumplings has a creamy sauce mixed with chicken and vegetables and topped with a sourdough dumpling. A family favorite and a great option for those cool fall days or snowy winter nights. This is arguably the best chicken pot pie recipe because you don’t have to make a pie crust!
You can make this creamy chicken pot pie with or without sourdough discard. I will explain both ways. Either way you use, you will have a hearty filling and a delicious meal to share with family and/or friends. This would also be a great way to use up thanksgiving leftovers! Simply use turkey instead of the chicken in this sourdough chicken pot pie recipe!
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The Ingredients for Homemade Chicken Pot Pie with Sourdough Dumplings
Sourdough Starter
You can either use active starter or sourdough discard for this recipe. If you don’t have your own sourdough starter, be sure to check out Learning Sourdough with Agnes or my Dehydrated Sourdough product in my Farm Good store.
Shortening
I use shortening in this recipe, but you could easily swap it out for butter if you prefer butter.
All Purpose Flour
If you make the non-sourdough version of this, you will need more flour than the sourdough dumpling version. The flour is used in both the dumplings and the sauce/gravy.
Milk
I use whole milk but 2% should also work. Milk is used in the dumplings and the sauce.
Baking Powder
To help make the dumpling light the baking powder is part of the flour mixture.
Butter
To make the sauce you need some butter.
Frozen Vegetables
I like using a vegetable mix with carrots, peas, green beans, and corn. You really can do any frozen veggie combo you prefer.
Potatoes
Along with the frozen vegetable mixture I love adding a couple of cubed potatoes to my chicken pot pie.
Chicken
Any chicken you prefer would work. Cut the chicken in small to medium chunks. I usually use white meat, but dark meat would work too. Leftover chicken works really well because it is one less step to making this healthy meal. If you don’t have chicken, turkey would also work!
I recently have been buying whole chicken, cooking it up, deboning and then using them in multiple ways for the week’s meals. You can use them for multiple meals, and it is a very economical way to buy chicken.
A rotisserie chicken would work well too!
Chicken Broth
If you have broth left from cooking the chicken that works perfectly for this part of the recipe but if not, I use a bouillon that I mix with hot water. I will link it below in the “Shop this Post” section.
Alternate Ways to Make this Recipe
Pie Crust:
If you would rather do a more traditional chicken pot pie you can use this homemade pie crust recipe and make a 9” x 9” double crust pie. From scratch pie crust is so much better than store-bought pie crust! You will need a bottom crust and a top crust.
I have a sourdough crust recipe in the works so stay tuned for that!
Non-Sourdough Dumplings:
If you don’t have a sourdough starter and would still like to use this recipe, simply swap out the sourdough starter for ¾ cup flour.
In a 12” Cast Iron Skillet or 9” x 13” pan:
You can also make this recipe in a 12” cast iron or 9”x13” pan. To do this I would double the recipe below.
Turkey Pot Pie:
Like the name suggests you just switch out the Chicken for Turkey!
Other Sourdough Recipes You’ll Love to Try:
- Sourdough Biscuits
- Sourdough Lasagna
- Sourdough Ravioli
- Sourdough Bread – Same Day or Beginners Recipe
- Sourdough Pie Crust Recipe (Coming Soon!)
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Homemade Chicken Pot Pie Recipe with Sourdough Dumplings
The Pot Pie Filling:
- 2 cups mixed vegetables
- 2 medium sized potatoes, peeled and cubed
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/3 cup onion
- 1 clove garlic, minced or ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 1 ¾ cup chicken broth
- 2/3 cup milk
- 2 cups cooked and cubed chicken
The Sourdough Dumpling:
- 1 cup all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 3T shortening or cold butter
- ½ cup sourdough starter discard or active
- ½ cup whole milk or 2%
Instructions for Chicken Pot Pie with Sourdough Dumplings:
- Preheat your oven to 350 degrees.
- In a large saucepan or low heat, melt the butter.
- When the butter is melted add the onion, garlic, flour, salt, and pepper.
- Stir this together until it is smooth and bubbly.
- Remove from the heat and add the chicken broth and milk.
- Cook and stir this on medium heat until the mixture begins to thicken and boil. Boil the sauce for 1 minute.
- Remove from the heat and add the vegetables, potatoes, and chicken. Transfer to a greased 9”x 9” baking dish and place in the oven for 30-45 minutes.
- While the filling is baking you can make the dumplings.
To make the sourdough dumplings:
- In a medium bowl add the flour, baking powder, and salt. Stir with a fork until combined then cut in the shortening or cold butter into the flour mixture like you would pie crust.
- Next, in a small bowl combine the milk and sourdough starter mixing them until the starter is well incorporated with the milk.
- Add the wet ingredients to the dry ingredients and stir until combined but don’t overmix.
Adding the dumplings to the filling:
- After the chicken pot pie filling has been in the preheated oven for 30-45 minutes and is nice and bubbly it is now time to add the dumplings to the top.
- Take the baking dish/cast iron skillet from the oven and with two teaspoons drop small amounts of the dumpling mixture on the top of the filling to cover.
- Once you have added all the dumpling mixture to the top place back in the oven and bake for another 30-45 minutes until the dumplings are puffed up and a nice golden brown color.
- Serve with cranberries and a dinner roll if desired. Enjoy!
- This recipe makes for great leftovers. Store in an airtight container in the fridge for 3 days.
Homemade Chicken Pot Pie Recipe with Sourdough Dumplings
Ingredients
The Pot Pie Filling:
- 2 cups mixed vegetables
- 2 medium sized potatoes peeled and cubed
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/3 cup onion
- 1 clove garlic minced or ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 1 ¾ cup chicken broth
- 2/3 cup milk
- 2 cups cooked and cubed chicken
The Sourdough Dumpling:
- 1 cup all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 3 T shortening or cold butter
- ½ cup sourdough starter discard or active
- ½ cup whole milk or 2%
Instructions
Instructions for Chicken Pot Pie with Sourdough Dumplings:
- Preheat your oven to 350 degrees.
- In a large saucepan or low heat, melt the butter.
- When the butter is melted add the onion, garlic, flour, salt, and pepper.
- Stir this together until it is smooth and bubbly.
- Remove from the heat and add the chicken broth and milk.
- Cook and stir this on medium heat until the mixture begins to thicken and boil. Boil the sauce for 1 minute.
- Remove from the heat and add the vegetables, potatoes, and chicken. Transfer to a greased 9”x 9” baking dish and place in the oven for 30-45 minutes.
- While the filling is baking you can make the dumplings.
To make the sourdough dumplings:
- In a medium bowl add the flour, baking powder, and salt. Stir with a fork until combined then cut in the shortening or cold butter into the flour mixture like you would pie crust.
- Next, in a small bowl combine the milk and sourdough starter mixing them until the starter is well incorporated with the milk.
- Add the wet ingredients to the dry ingredients and stir until combined but don’t overmix.
Adding the dumplings to the filling:
- After the chicken pot pie filling has been in the preheated oven for 30-45 minutes and is nice and bubbly it is now time to add the dumplings to the top.
- Take the baking dish/cast iron skillet from the oven and with two teaspoons drop small amounts of the dumpling mixture on the top of the filling to cover.
- Once you have added all the dumpling mixture to the top place back in the oven and bake for another 30-45 minutes until the dumplings are puffed up and a nice golden brown color.
- Serve with cranberries and a dinner roll if desired. Enjoy!
Notes
I hope you enjoy this ultimate comfort food! I grew up eating a version of this sourdough chicken pot pie and my mom always liked placing the dumplings on top versus making a whole pie crust for it. Let me know below how you liked the recipe and if you have any questions! Thanks for stopping by TheFarmChicken.
Happy Cooking!
Mariah Nienhuis | TheFarmChicken
Being confident of this very thing, that he which hath begun a good work in you will perform it until the day of Jesus Christ:
Philipians 1:6
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