Chicken & Pumpkin Pot Pie with Herb Sourdough Crust
The perfect fall savory pie with chicken and veggies in a thick pumpkin gravy covered with an herby sourdough crust.
Servings: 8 people
Ingredients
Pie Crust
- 1 stick cold butter (113g)
- 1 c all-purpose flour (120g)
- 1/2 c sourdough discard, 100% hydration (120g)
- 1 tsp each of dried sage, basil, parsley
- 1 c shredded white cheddar optional
- 1/2 tsp sea salt
Pie Filling
- 1 Tbsp oil
- 1 Tbsp butter
- 1/2 c celery chopped
- 1/2 c carrots chopped
- 1 c onions chopped
- 1 1/2 c pumpkin puree
- 2 Tbsp all-purpose flour
- 2 c cooked shredded chicken
- 1/2 c chicken broth
- sea salt to taste
- black pepper to taste
Instructions
Herb Sourdough Crust
- Cut or grate cold butter and add to a bowl with all-purpose flour, dried herbs and salt. Use a pastry cutter to cut the butter into the flour mixture until you get coarse crumbs. Alternatively, give the mixture a whir in a food processor with the dough attachment.
- Add the sourdough discard and mix until it comes together. If the dough is too dry, add a splash of water.
- Add shredded white cheddar cheese if using.
- Finally, turn out the dough onto a sheet of plastic wrap and flatten into a disc or rectangle. Wrap up the dough tightly and refrigerate for up to 2 days.
Chicken & Pumpkin Pot Pie Filling
- In a large skillet, place 1 Tbsp of oil and 1 Tbsp of butter over medium heat and warm until the butter has melted.
- Sauté chopped celery, carrots, and onions in the skillet and season with salt and pepper to taste.
- Once the aromatic vegetables are soft, add 2 Tbsp all-purpose flour and cook for a couple minutes. Next, add the chicken broth and pumpkin puree and bring to a boil until the sauce has thickened.
- Taste and adjust the salt if needed. Turn off the heat and mix in the shredded cooked chicken.
- If you cooked the filling in an oven-proof skillet, set it aside to bake directly in the skillet. Otherwise, transfer the filling to a pie plate or other oven-proof dish.
Assemble and Bake the Pot Pie
- Preheat the oven to 375°F.
- Remove the crust dough from the refrigerator. Unwrap the dough and sandwich between two sheets of plastic wrap to keep it from sticking.
- Roll the dough out to 1/8" thickness.
- Carefully pick up the plastic wrap with the crust on it and transfer the crust to cover the top of the pan containing the chicken & pumpkin filling.
- Trim the overhanging dough so it all fits in pie plate or skillet. Then crimp the edges if desired.
- Bake the pie for 25 minutes or until the crust is golden brown. Start checking on the pie around the 20 minute mark to make sure the crust isn't browning too quickly.
- Once the crust is looking beautiful and crusty, remove the chicken & pumpkin pot pie from the oven and let it rest for 7 minutes. Then cut into it and enjoy!
Notes
Make the filling and crust up to two days ahead of time and keep separately in the refrigerator until ready to bake. Then proceed with the instructions for assembling the pot pie and baking.