Step 1

If you are wanting to make this sourdough chicken pot pie, start the sourdough the night before.

Step 2

Chop up cold butter into chunks and add to a large bowl.

Step 3

Add flour to the butter, and mix; I usually just use my hands to massage the flour and butter together.

Step 4

Add 1 cup of fed sourdough starter and honey. Stir until nicely incorporated.

Step 5

Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.

Step 6

The next day, add veggies and butter to a cast iron skillet at sauté on medium low heat for 10 minutes until they start to soften.

Step 7

Add bone broth and flour, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.

Step 8

To the skillet, add peas, pre-cooked chicken, and heavy cream.

Step 9

While veggies are sautéing, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.

Step 10

Mix everything together well. I like to use my fingers.

Step 11

Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.

Step 12

Top with sourdough biscuits and place in a 400 degree oven for about 10-15 minutes. Until the biscuits start turning golden brown.

Step 13

Allow to cool for a few minutes before serving.