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Sourdough chicken pot pie

April 1, 2012

Well, it was bound to happen. The sourdough starter I got from my friends was left unattended too long and bit the dust. I did use it for several tasty recipes though, and I’m going to get a fresh starter at some point. Probably in the fall, since I don’t do a lot of baking in the hot summer. One of the dishes I did make with my starter was a scrumptious chicken pot pie. The sourdough flavor really came through in both the sauce and the crust, and gave this savory dish an unexpected tangy twist.

First, I made the sauce:

4 Tbsp. sourdough starter (If you don’t have starter, you can use 4 Tbsp. of roux, made with flour and butter)
1 1/2 cups milk
1 1/2 cups chicken stock
1/2 cup water
1 1/2 cups shredded cheese (I used Colby Jack)
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper

Then I made the crust:

2 cups flour
1/2 cup sourdough starter
4 oz. onion or chive flavored cream cheese
3 oz. butter
1/2 tsp. salt
Milk, for brushing

Filling:

3 chicken breasts, cooked and cubed or shredded
1 large can mixed vegetables, drained

Of course you can use fresh or frozen vegetables, but I always have big cans of mixed veggies in my pantry, and they’re just right for throwing together for a quick pot pie.

For the crust, combine the flour and salt, then place in a mound on the counter. Create a well in the center, and put the sourdough starter in the well. Fold the flour into the starter using a spatula, until all incorporated. Add cream cheese to the mixture and fold in. You may need to work it in with your fingers. You want to have some small chunks of cream cheese left. Form dough into a square. Cut butter into the center and fold dough over itself so it encases the butter. Roll, fold over, and roll again into a 9×13″ rectangle.

To make the sauce, put the stock and water in a pan over medium heat. In a small bowl, combine sourdough starter and 3 Tbsp. of milk, whisking until dissolved. Add the rest of the milk and whisk. Once the stock is bubbling, whisk the milk/starter mixture into the stock. Add cheese. Add salt, pepper and spices. Continue to whisk and heat until cheese is melted and mixture is smooth and satiny. Add chicken and vegetables and stir gently until coated.

Pour filling into a 9×13″ baking dish and top with the crust. Brush crust with milk and make a few incisions with a knife to allow steam to escape.

Bake at 400 degrees F. for 30 minutes or until the filling is bubbly and the crust is golden brown. Enjoy!

 

 

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