By the time I was in high school my mom and dad would sometimes head away for the weekend and leave my twin brother and I home alone. To make sure we wouldn’t starve mom always stocked up on food she knew we could make on our own: Kraft boxed pizza mixes, ingredients for our family creation, cheese-and-bacon-things, and individual frozen chicken pot pies.
Homemade chicken pot pie is easier than you think
Homemade chicken pot pie is much better option. Filled with wholesome ingredients and topped with a one-bowl pastry, it’s true comfort food on a chilly night.
The mixture can also be frozen in ramekins (without the pastry) and thawed before topping with pastry and baked as usual.
Want to make it even simpler?
Serve chicken pot pie as a chicken stew instead of individual pies. Bake the cornmeal sage pastry in a great slab and break it into “crackers” to serve alongside. I call it “deconstructed” chicken pot pie.
Chicken Pot Pie with Cornmeal Sage PastryCourse: Chicken & TurkeyDifficulty: Medium
Easy chicken pot pie with cornmeal sage pastry is filled with vegetables and topped with a one-bowl pastry. True comfort food on a chilly night.
1 Tbsp. butter
½ cup diced onion
1 clove garlic, minced
1 carrot, finely diced
1 cup diced squash or sweet potato (optional)
1/3 cup flour
2 ½ cups chicken or vegetable stock
1 cup frozen peas
2 cups diced cooked chicken or turkey
½ tsp. dried sage
½ tsp. summer savoury
Salt & pepper to taste
1 tsp. lemon juice
½ cup flour
½ cup cornmeal (fine or medium)
1 tsp. dried sage
¼ tsp. salt
1/3 cup cold butter
3 Tbsp. milk
- To make filling
- In a large pot over medium heat saute the onion and garlic in butter.
- When soft add the carrot and squash (if using).
- When the carrot feels like it’s half cooked add the flour and stir to coat.
- Pour in the broth and stir to scrape up any brown bits stuck to the bottom of the pot.
- Continue to stir until medium thick.
- Add peas, chicken and seasonings and lemon juice.
- Spoon mixture into 4-6 ramekins.
- Preheat oven to 400 F
- To make pastry
- In a medium bowl combine the flour, cornmeal, sage, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the milk and gather dough into a ball.
- On a lightly floured surface, roll to 1/8” thick. Cut out circles that are about ½” larger than the circumference of the ramekins.
- Lay one on top of each ramekin and pinch the edges a bit to seal. Cut two slashes in the center of each top.
- Place ramekins on a cookie sheet and bake for about 20 minutes, until pastry is golden and filling is bubbling.