About the Recipe
This is the chicken pot pie we come back to again and again — rich, comforting, and perfect for sharing. The sourdough crust brings a light tang that pairs beautifully with the creamy filling inside.
Ingredients
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
⅓ cup butter or margarine, melted
½ cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon dried sage (optional)
¼–½ teaspoon garlic powder
4 cups cooked chicken (rotisserie), chopped
2 tablespoons fresh parsley, finely chopped
2 pie crusts using Leaven Heaven Sourdough Pie Crust Mix
Preparation
Preheat oven to 400°F.
In a large skillet over medium heat, melt 1 tablespoon butter. Sauté onion, celery, carrot, and potato until softened, about 5–7 minutes. Set aside.
In a large saucepan over medium-low heat, whisk melted butter and flour together. Cook gently until the flour loses its raw texture, about 3–4 minutes, stirring constantly.
Slowly whisk in chicken broth, then half-and-half. Bring to a gentle simmer, stirring until thickened.
Add salt, pepper, thyme, sage (if using), and garlic powder. Stir in cooked chicken and sautéed vegetables. Simmer 5–10 minutes, until everything is tender and the filling is creamy. Remove from heat and stir in fresh parsley.
Line a pie dish with the bottom crust. Pour in filling, then top with the second crust. Crimp edges and vent the top.
Bake 35–40 minutes, until the crust is golden and the filling is bubbling. Let rest 10 minutes before serving.