Autumn Chicken Pot Pie
Try this Autumn Chicken Pot Pie recipe, or contribute your own. "Chicken" and "Pies and Pastry" are two of the tags cooks chose for Autumn Chicken Pot Pie .
Yield: 6 Pr Servings Ready in 45 minutes
1 people trying soon
|1 cupall purpose-flour|
|1 teaspoonGround ginger|
|1 teaspoongrated lemon zest|
|1/3 cupbutter; softened|
|3 tablespoonCold water|
|2 cupschopped cooked chicken|
|2 cupsChicken broth|
|1 cuppearl onions; peeled and steamed until tender|
|2 mediumcarrots; cut into slices and steamed until tender|
|1 mediumGranny Smith apples; cored and cut into chunks|
|4 tablespoonDried cranberries|
|2 tablespoonTbs butter|
|4 tablespoonAll-purpose flour|
|2 tablespoonLemon juice|
|1 tablespoonminced fresh gingerroot|
|1/2 teaspoonBlack Pepper; freshly ground|
Autumn Chicken Pot Pie Preparation
1 In large bowl combine flour, ginger, lemon zest and salt. With apastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarsecrumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. Thedough should be just barely moistened, enough to hold together when formed intoa ball. Add more water if needed. Form the dough into a flat disk and wrap inplastic. Refrigerate while making the filling.
2 Preheat oven to450Â°F.
3 Drop pearl onions into boiling water for 30 seconds; drain, peel.Steam pearl onions and carrots until tender.
4 In large saucepan over mediumheat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduceheat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots,apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirringregularly. Season with salt and pepper. Spoon filling into deep, 10-inch ceramicor glass pie dish.
5 On a lightly floured surface, roll dough out to acircle, about 12-inches in diameter. Lay the dough over the top of pie dish.Trim and crimp edges. Use a small knife to cut several slits in the center ofpie. (Alternatively, make decorative cuts in pie crust before setting it on topof pie.) Set the pie on a baking sheet and place in oven on middle rack. Bakefor 15 minutes.
Reduce heat to 400Â°F and continue baking for additional 20minutes, until pie bubbles around edges and top is nicely browned. Serve whilepiping hot.
Servings: 4 erving size: 1 serving Amount PerServing Calories 645.83 Calories From Fat 219.96 % DailyValue Total Fat 25.56g 39% Saturated Fat 14.15g 70% Cholesterol116.45mg 38% Sodium 816.73mg 34% Potassium566.94mg 16% Carbohydrates 74.78g 24%
Percent daily values based on a2000 calorie diet. Dietary Fiber 6.43g 25% Nutrition informationcalculated from recipe ingredients. Protein 29.02g 58%
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