Two years ago I dove into the world of sourdough. I made my first loaf of bread, and then my first batch of sourdough cinnamon rolls the next day. After that, I was officially hooked. I set out to turn every meal into a sourdough masterpiece.

Sourdough Skillet Recipe

I thoroughly researched how to use my sourdough starter in everything, but especially with our savory meals. During this research, I came across a recipe for one pot meals.This recipe is based on Farmhouse on Boone’s sourdough skillet, but it’s evolved quite a bit into my own creation. It is sort of like a traditional meat pie, but the crust isn’t on bottom, it’s just on the top. I’ve changed the ingredients and messed with the amounts quite a bit. But now we make this staple recipe for dinner at least once a week. It’s easy and requires just one pan – a cast iron skillet!

The hallmark of this quick dinner is that it has all of the nutrition you’d want to have in one dish. You’ve got veggies, onions and garlic, protein, and fats! Plus, the goodness of sourdough. It’s truly a dream meal.

If you make this meal enough, you’ll see that it truly just a formula. Take some onion and garlic, dice it up. Add some meat. Add some veggies. Top it with the same sourdough skillet dough and bake! I can get this done in under an hour now on a weeknight! It’s such a good go-to recipe.


01. The Filling

I love carrots, green beans, and broccoli in our typical skillet I make. I’ve also switched out the broccoli for brussels sprouts and the green beans for potatoes. I usually do ground beef for the meat, but recently I tried it out with chicken breast that I cooked all day in the crock pot. It was delicious, and my kids (who love chicken) devoured that one!


02. The Crust

While the meat and veggies cook in the cast iron, I usually make up the dough for the crust. I try to remember to feed my starter in the morning if I know I’ll be making this meal because you need a lot for it! 2.5 cups. I’ve made it with less, but the crust is thicker and covers the whole thing if I use 2.5 cups, so I’ve found that to be my sweet spot. If you forget to feed your starter but have a lot of discard, you can totally use that too. I use baking powder in this because that’s what Lisa recommends but maybe I’ll try it out someday without it to see if I can get a decent rise. (It doesn’t rise a ton, but enough to be a light, fluffy crust!)

I usually stick with ground meat or chicken, like I stated above, but you could try a stew meat in this, or even ground or pulled pork. I promise, it will be delicious no matter what you use in it! Enjoy!

Sourdough Skillet Recipe

Sourdough Skillet

An easy, one-pan meal for a quick and nutritious weeknight dinner.
Servings 6


  • 1 tbsp butter for cooking the veggies
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 pounds ground beef or chicken
  • 8 carrots sliced
  • 1-2 cups broccoli florets (or brussel sprouts)
  • 1 cup green beans (or potato)
  • 2.5 cups sourdough starter (you can use discard)
  • 4 eggs
  • 4 tbs butter melted
  • 2 tbsp fresh rosemary chopped
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tbsp baking powder
  • salt and pepper to taste


  • Preheat the oven to 400 degrees Fahrenheit.
  • Begin by melting the 4 tbsp butter for the sourdough mixture in a small pan. Set aside.
  • Add more butter to the pan and add the onion and garlic. Make sure to salt and pepper it!
  • Add ground beef or chicken. Add salt and pepper. Cook the beef until it's browned. Then set aside. (I typically cook my chicken separately in a crock pot all day but you can cook in the pan during step too.)
  • After the meat and onion mixture is done cooking, I set it aside in a big bowl and then cook the vegetables.
  • Add a little butter to the pan and cook until they're tender. I add water every so often to keep them from sticking to the cast iron. Make sure to salt and pepper again at this step.
  • While the veggies cook, I usually prepare the sourdough mixture in a bowl. Whisk starter, eggs, butter, baking powder, salt, and herbs together until there are no lumps.
  • Once your veggies are done, add the meat mixture to the cast iron with the veggies and then top with the sourdough mixture.
  • Cook for about 25 minutes, or until a a golden brown crust has formed.
  • Slice, serve, and enjoy! Store leftovers in the fridge for up to three days.

I hope you enjoy this sourdough skillet recipe. If you do try it out, I would love to see your result! Tag me on Instagram if you try it out!

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