Chicken Pot Pie with Cornmeal Sage Pastry

Easy chicken pot pie with cornmeal sage pastry is filled with vegetables and topped with a one-bowl pastry, they’re true comfort food on a chilly night. 

Chicken Pot Pie with Cornmeal Sage Pastry

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.

We loved all of the options but the chicken pot pies were the easiest. The problem was that we never thought to put them in the oven until we were already hungry. Cooked from frozen, I’m sure they took close to an hour to get bubbly on the inside. 

Chicken Pot Pie with Cornmeal Sage Pastry

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. 

Chicken Pot Pie with Cornmeal Sage Pastry

This recipe is adapted from the New York Times Cookbook by Craig Claiborne. I replaced the cream with stock and added loads of vegetables. I use butter in the pastry instead of shortening and use milk in place of water.

Chicken Pot Pie with Cornmeal Sage Pastry

Serves 4 

Pot Pie
  • 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 
  1. ½ cup flour 
  2. ½ cup cornmeal (fine or medium) 
  3. 1 tsp. dried sage 
  4. ¼ tsp. salt 
  5. 1/3 cup cold butter 
  6. 3 Tbsp. milk 

To make the 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 the 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. a


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