Autumn Chicken Pot Pie

Autumn Chicken Pot Pie

5 reviews, 4.2 star(s). 100% would make again

Ready in 45 minutes

A Hearty Dish for a Cold Day. A great dish, to change it a bit, I added a crusty bottom to this pie / George


Making Making Dough
2 cup all purpose-flour
2 teaspoon Ground ginger
2 teaspoon lemon zest; grated
1 teaspoon Salt
2/3 cup butter; softened
3 tablespoon Cold water
Making Making Filling:
2 cups cooked chicken; chopped (leftover from roast chicken or freshly poached)
2 cups chicken broth; (whole can)
1 cup pearl onions; peeled and steamed until tender
2 medium carrots; cut into slices and steamed until tender
1 medium Granny Smith apple; peeled, cored and cut into chunks
1/4 cup Dried cranberries
2 tablespoon Butter
1/4 cup All-purpose flour
2 tablespoon Lemon juice
1 tablespoon fresh ginger; minced
1/2 teaspoon Black Pepper; freshly ground
1/8 teaspoon Salt

Original recipe makes 6



In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into two flat disk and wrap in plastic. Refrigerate while making the filling.

Preheat oven to 450F.

Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.

On a lightly floured surface, roll each disk of dough out into a circle, about 13-inches in diameter each.

Lay first circle of dough over a 10-inch ceramic or glass pie dish and form a shell, bake 15 minuted intin partically cooked. Remove from oven, hold aside while doing next step.


In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into partically cooked pie shell.

Lay the second rolled out dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.) Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.


Republished with Permission, National Chicken Council

Verified by stevemur
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Calories Per Serving: 671 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good recipe...I particularly liked the lemon, ginger and apple. Double check the dough directions...
Laurie123 7y ago

[I made edits to this recipe.]
georgeross 7y ago

WOW! This was great, and I added some things too! I added fresh baby 1 cup of each of the following carrots,fresh baby French green beans, chopped purple potato, fresh peas, and when I cooked the chicken, I seasoned it with Herbs de Provance. The cranberries, and lemon zest, and ginger where amazing. I used puff pastry for the bottom and top. Even my eight year old loved it! My husband said it was great...he never says that! You will love it, the flavors are so not too strong, and really complement each other. Makes a beautiful presentation and comfort food on a cold winter night! Y'all enjoy!
ollimommy 9y ago

[I made edits to this recipe.]
stevemur 10y ago

Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 10y ago

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