I love having sourdough discard recipes up my sleeve, because I absolutely hate actually discarding my sourdough discard. Here’s an incredibly easy recipe that not only tastes great, but will also help you use up a good amount of sourdough discard before you feed your starter.

For the chicken pot pie filling, I already had cooked chicken and chicken broth, so the filling came together very easily.

The Filling

I sauteed 1/4 diced onion, 1 chopped carrot, and 1 large chopped celery stalk in a cast iron skillet with about 1 tbs olive oil until tender. Then I added 2 cups of shredded cooked chicken, along with 1/2 cup frozen peas, 1/2 cup frozen green beans, 1 cup chicken broth, 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp onion powder, and some pepper.

I cooked that over medium heat until it started gently bubbling. Then, I mixed 2 tbs of corn starch with 1 cup of cold milk and slowly added that to my chicken pot pie filling, while stirring continuously. You want to stir, scraping the bottom and sides of the pan, until it starts to thicken so that it doesn’t burn or form lumps. If the chicken filling thickens up too much, you can thin it with some milk or chicken broth. If the chicken pot pie filling is not thick enough, you can combine some more corn starch with cold milk and repeat the process, but don’t add more corn starch until the mixture has started bubbling and you know for sure that it will not thicken up any more. Corn starch can be sneaky like that, ask me how I know?!?! LOL

Now, for the ridiculously easy chicken pot pie sourdough bread topping. Traditionally, chicken pot pie would have a bottom crust as well, but since this crust is so thick and hearty- I only ever use it as a topping for a quick and easy dinner.

Chicken Pot Pie with Sourdough Bread Topping

Ingredients

2 Cups Sourdough Discard
2 Large Eggs
2 Tbs Melted Butter
1 Tsp salt (I used course Himalayan salt. If you’re using fine salt, you’d want to use less)
2 Tbs All Purpose Flour
1/2 Tsp Baking Powder
1/2 tsp garlic powder

Directions

1. Preheat Oven to 400℉
2. In a large bowl, mix together all purpose flour, baking powder, and salt. Add in sourdough discard, eggs, and melted(slightly cooled) butter.
3. Mix together until all lumps are gone and you’re left with a thick pancake-like batter.
4. If you made your chicken pot pie filling in a cast iron skillet, pour the topping directly onto your filling and spread it until the filling is completely covered so that it doesn’t bubble out while baking. *If you didn’t make your chicken pot pie filling in a cast iron skillet, transfer the filling to an oven-safe baking dish and follow the directions in step #4.
5. Bake for 25 Minutes, or until the bread topping is golden brown and a toothpick comes out clean (Unless of course, you poke it into the pie filling).

I hope you enjoyed this chicken pot pie with sourdough bread topping recipe! Please share your favorite sourdough dinner recipes with me, I would love to learn from you!