Old Fashioned Chicken Pot Pie

Recipe by Laneclara1111
READY IN: 55mins




  • Adjust oven racks to divide oven into thirds. Preheat oven
  • to 425oF. Spray large baking sheet and an 8" square
  • baking pan with nonstick cooking spray.
  • To prepare topping, in small bowl, combine 3/4 cup of the
  • flour, the baking powder, salt and baking soda; stir in
  • buttermilk and margarine quickly (mixture will be lumpy).
  • Turn dough out onto prepared baking sheet. Sprinkle
  • fingertips with the remaining 1 teaspoon flour; pat dough
  • into a 7 1/2" square. With sharp knife, score dough into 8
  • squares. Bake in upper third of oven, 10 minutes, until
  • lightly browned but not fully baked through. Remove
  • topping from oven; set aside. Leave oven on.
  • To prepare filling, in medium saucepan, melt margarine; add
  • carrots, minced onion and celery. Cook over medium heat,
  • stirring frequently, 3 minutes, until lightly browned. Add
  • 1/2 cup of the broth; bring liquid to a boil. Reduce heat to
  • low; simmer until carrots are tender.
  • In small bowl, with wire whisk, combine the remaining 1 cup
  • broth, the milk and flour, blending until flour is dissolved;
  • strain and add to carrot mixture. Stirring constantly,
  • bring mixture to a boil over medium-high heat; reduce heat
  • to low. Simmer 10 minutes, stirring frequently. Stir in
  • chicken, baby onions, peas, lemon juice, mustard, salt,
  • pepper, thyme, marjoram and sage.
  • Transfer chicken mixture to prepared baking pan. Place
  • topping over chicken mixture; bake in upper third of oven
  • 15 minutes, until topping is golden brown and filling is
  • bubbling.