Chicken Pot Pie with Sage Pastry

Comforting. Hearty. Warm. Delicious. All these things apply to this fantastic chicken pot pie! It is creamy and filled with chicken, carrots, and celery. It isn't very complicated and it is well worth any effort! I love to serve it over rice, but you could also eat it plain. The crust is my favorite part of this pot pie. Yummy cornmeal with sage throughout... Mmmm!!!



I didn't get a picture of the whole pie because Eric was a VERY hungry baby who just wanted to eat! So... maybe I can interest you in said 9 month old very happy after INHALING his portion of the pot pie! :)

Chicken Pot Pie with Sage Pastry

1 small onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
1/4 cup butter
1/2 cup flour
1 1/2 cups chicken broth
1 cup milk
1 tsp sage
1 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
3 cups cooked chicken, diced

Pastry:
1/2 cup flour
1/2 cup cornmeal
3/4 tsp sage
1/4 tsp salt
1/3 cup butter
2-3 tsp water

In skillet, saute onion, celery, and carrots in butter until softened. Stir in flour. Gradually stir in remaining ingredients (minus chicken) and bring to a boil. Cook until thickened. Add chicken and warm through. Transfer to a pie dish.

For pastry, combine all ingredients (minus water) until crumbly. Gradually add water until a ball forms. Roll out and cover filling. Flute edges and vent top.

Bake at 425 for 18-20 minutes or until top is golden.