Sourdough Apple Cider Chicken Pot Pie

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Tender chicken and juicy apples wrapped in a warm sourdough crust sounds like the perfect fall dinner to me. It is the perfect time of year to purchase fresh, local cider from a local orchard. Nothing beats locally-made cider.

As a family, we love to go to local orchards and pick straight from the tree. The fruit has so much more flavor than what you find at the store. It also makes for fun family memories. My kids love to see exactly where their food comes from. Typically, we don't make it home without some juice stains on their shirts because they cannot resist eating them right off the tree.

This recipe calls for my sourdough pie crust recipe. You will want to double that recipe to make this sourdough apple cider chicken pot pie. However, if you have your own pie crust recipe that you wish to use, you can easily substitute it for this one. I also like to add cranberries in this recipe sometimes, but it honestly tastes great without them. This pot pie makes a hearty and filling fall meal!

What You Will Need:

1 lb chicken breast cubed and cooked

2-3 medium potatoes peeled and cubed

2 medium apples peeled and cubed

½ medium onion thinly sliced

1 cup apple cider

1 cup chicken bone broth (You can substitute with chicken broth)

1 cup milk

3 tbsp poultry seasoning

1 tbsp salt

½ cup arrowroot starch

double sourdough pie crust

(optional) A half cup of cranberries

How to Make Sourdough Apple Cider Chicken Pot Pie:

On the stovetop, boil the potatoes in water until a fork easily goes through (about ten minutes).

Meanwhile, sauté the onion until translucent.

Once the onion is translucent, stir in the apple cider, chicken bone broth, milk, poultry seasoning,, and salt.

Then slowly stir in the arrowroot starch making sure that there are no clumps. let it simmer for a couple minutes.

Preheat the oven to 400°F.

Roll out the half of the pie crust dough and place into the greased pie dish. Roll out the other half and set aside.

Pour the drained potatoes, chicken, apples and apple cider broth into the pie dish.

Place the second crust on top and cut a few small slits in the center (or whatever pattern you wish).

Bake for 45 minutes.

Allow to cool before serving and enjoy with a warm cup of apple cider!

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