Dinner By Dagny

Not just food, food with flavor

Cornish Hen Pot Pie

My husband asked my cousin to volunteer on election day and in exchange I promised I would cook whatever she wanted for dinner the night before and we would start the day (at 5am) with mimosas.  She requested baked cornish hens with my mother in laws biscuits.  This is just not something she gets everyday, cooking for just herself.  Although when we started talking about it, she realized that this would be the perfect size for one – you get two meals out of it and you get a little bit of everything – skin, breast meat and dark meat.  For those that don’t know, cornish hens are little chickens that weigh about 2-3 pounds. They are perfect for one or two people, but they are also quite good. I usually bake them whole, seasoned just like a chicken.  After agreeing to cook this meal, I realized I actually had something to do that night and my cousin and daughters would get to enjoy it all themselves.  Since I had cooked 4 cornish hens, expecting my kids to eat a lot, and then needing 1 1/2 for the adults, I ended up with quite a bit of leftovers.

My cousin inspired me further when she told me that she hadn’t ordered chicken pot pie in a restaurant the previous weekend because she was anticipating this meal.  It seemed like the perfect way to use my leftovers.  Especially since I also bought a 1 pint of buttermilk, as the smallest container they had, and needed to use that as well.


2 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) unsalted butter
2/3 cup buttermilk (regular milk is fine)
1 egg beaten
2 cups cooked cornish hen (or chicken), cut or pulled into pieces
2 carrots diced
2-3 potatoes
*for white bechemel sauce
2-3 tablespoons butter
2-3 tablespoons flour (equal amount as butter)
2-3 cups heated milk

Sharon’s Biscuit Directions
*courtesy of my mother in law

1. Mix flour, baking powder and salt
2. Cut in butter until crumbly
3. Stir in egg and buttermilk
4. Knead in floured surface 10-12 times, working flour into dough
5. Roll out dough


Pot Pie Directions

1. Melt butter in medium saucepan
2. Whisk in flour
3. Heat milk and add to roux 1 cup at a time, whisking until smooth
4. Bring to a boil, reduce to simmer for 10 mins (give your béchamel time to thicken)


5. Meanwhile peel, cut into 1/2 inch pieces, and par-boil carrots and potatoes
6. Add poultry, potatoes, carrots, potatoes to béchamel
7. Add garlic, thyme, oregano to season
8. Pour filling into baking dish


9. Lay biscuit dough on top


10. Bake for 12-15 minutes until biscuit is golden brown
11. Remove from oven and let stand for 10 minutes



I was mostly pleased with my results.  The biscuit topping was very good, and the filling was incredibly flavorful.  Unfortunately I was not very patient with my bechemel sauce and therefore it was a bit thin.  It didn’t impact the flavor or experience at all, and definitely didn’t impact my daughter’s desire to eat for leftovers over the next couple of days – afternoon snack, leftover dinner night, pre-hockey dinner – whenever she could get it.


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One thought on “Cornish Hen Pot Pie

  1. Pingback: Elegantly Easy Cornish Hens | Simply Sophisticated Cooking

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