Sourdough Chicken Pot Pie

Recipe by Kerenza De Freitas. This cozy, from-scratch pot pie pairs a flaky sourdough buttermilk crust with a creamy, herb-forward chicken filling for the ultimate comfort meal. Einkorn flour lends a rich, buttery depth to the crust, while a touch of sourdough starter adds a delicious and subtle tang.

Instructions

Make the Sourdough Pie Crust:

1. If using a stiff starter, begin by adding a couple tablespoons of water to loosen it up where it becomes more of a fluid consistency.
2. In a large bowl, mix the butter and salt. Cut in the cold butter using a pastry cutter, then add the buttermilk and 100% hydration sourdough starter. Mix with a fork then bring together with your hands to form a dough. Wrap in cling wrap and refrigerate for 20-30 minutes.
3. Turn the dough out onto a floured work surface and roll out into a small square. Cut the square into quarters. Stack the quartered dough on top each other and roll out again, repeating this step one more time. Divide the dough in two and wrap in cling wrap. Refrigerate for up to 24 hours.
   

Make the Filling:

1. Fill a large pot with water and bring to a boil. Add the cubed chicken and carrots, and boil for 10 minutes. Strain and set aside.
2. Heat a medium-sized pot on medium heat and add the butter. Sauté the onions and garlic until the onions are translucent. Add the salt, black pepper, herbs, and sourdough starter (or flour) and whisk to combine.
3. Add the broth and cream and whisk again. Simmer for about 10 minutes, whisking occasionally until thickened like gravy. Add more spices to taste if needed.
4. Add the chicken, carrots, and peas to the creamy sauce and allow to cool while you assemble the pie crust. Pre-heat the oven to 425°F.
5. On a floured work surface, roll one of the pie dough to fit a 9" pie dish. Trim any excess dough from around the rim of the dish to about a 1" overhang. Fold it under itself and flute the edges. Pour the cooled chicken filling into the dish and roll out the other dough to fit over the filling. Seal the sides.
6. Use a sharp knife or blade to cut an X in the center of the dough. Brush the crust with an egg wash (1 egg whisked together with 1 tablespoon of water) or a bit of milk. Bake for 30 minutes or until the crust is golden brown.
7. Remove from the oven and allow to cool for about an hour before slicing. Serve warm. Store leftovers covered in the refridgerator. 

 
Notes

• A 100% hydration sourdough starter means that it has been fed the same amount of flour and water by weight. It has a more fluid consistency than a “stiff starter”. For example: 50g starter, 50g flour, 50g water (1:1:1) OR 50g starter, 100g flour, 100g water (1:2:2). Both of these ratios have the same amount of flour and water by weight. If using a stiff starter, you can add a couple tablespoons of water to loosen it up, where it becomes more of a fluid consistency before adding it to the ingredients.
• The sourdough starter can either be active or recent discard. Recent discard will have less liquid and it will also be less sour.
• This recipe uses cubed chicken breasts but you can also use cooked shredded chicken. When the pie is finished baking, allow it to cool for about an hour. This rest period will allow the filling to thicken up and prevent it from being too runny. The longer it sits, the more it will firm up. 
• You can add in any other spices or vegetables to your liking.
• Store any leftovers covered