Old-Fashioned Chicken Pot Pie

chicken potpie

I just made this amazing chicken pot pie over the weekend. It’s simple to make and very good for the fall. I modified the below recipe to suit mine and my families taste. I’ll give you the original recipe and then what I tweaked. Feel free to do the same! Let us know how you like it and if you changed anything! Experimenting is the KEY ingredient to cooking, or so that is what I think!

Old-Fashioned Pot Pie

1 small onion chopped
1 celery chopped
½ cup butter/margarine
½ cup flour
1 ½ cups chicken broth
1 cup milk
1 tsp sage
1 tsp lemon juice
½ tsp salt
½ tsp pepper
1/8 tsp nutmeg
3 cups diced chicken or turkey

Sage pastry:
½ cup flour
½ cup cornmeal
¾ tsp sage
¼ tsp salt
1/3 cup butter/margarine
2 to 3 T cold water

In a large skillet, sauté onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth, milk, sage, lemon juice, salt, pepper and nutmeg.
Bring to a boil. Cook and stir 2 minutes or until thickened
Add turkey/chicken. Cook, stirring until heated through.
Transfer to an ungreased 1 ½ qt baking dish, set aside
For the sage pastry, combine flour, cornmeal, sage and salt. Cut in butter until crumbly.
Gradually add water, tossing with a fork until dough forms a ball.
On a floured surface, roll pastry to fit top of baking dish and place over filling.
Flute edges and cut slits in top. Bake at 425 for 18-20 minutes or until golden brown.

My tweaks to the above recipe:

I added about 1 T of Emeril’s Cajun seasoning to the mix prior to baking to give a slight spiciness to the pot pie. Also, I didn’t have celery on hand so I used a few good shakes of celery seed. I subbed in frozen peas as well. Probably could have added some cooked carrots too.

I also made 1 1/2x the recipe for the roux (the flour, butter, etc) since our baking dish was probably 2qt.

Well enjoy this dish. It’s very good!