Make your own pie crust to surround this delicious chicken pot pie recipe, filled with pearl onions, carrots, fresh ginger, cooked chicken and more.
An Autumn Chicken Pot Pie with soft, flaky crust is makes for a great fall meal.
Easy Chicken Recipes for Any Time, Any Occasion
1 cup all purpose-flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/3 cup butter, softened
3 tablespoons cold water
1 cup pearl onions
2 medium carrots, cut into slices
2 tablespoons butter
1/4 cup all-purpose flour
1 tablespoon minced fresh ginger
2 cups chicken broth
1 medium Granny Smith apple, peeled, cored and cut into chunks
1/4 cup dried cranberries
2 tablespoons lemon juice
2 cups cubed cooked chicken (leftover from roast chicken or freshly poached)
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper
To make dough: In large bowl, combine flour, ginger, lemon zest and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Sprinkle water over 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 dough into flat disk and wrap in plastic. Refrigerate while making filling.
Heat oven to 450°F.
To make filling: Drop pearl onions into boiling water for 30 seconds; drain and peel. Steam pearl onions and carrots until tender.
In large saucepan over medium heat, melt 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. Simmer for 5 minutes, stirring regularly. Stir in salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
On lightly floured surface, roll dough out to a circle, about 12 inches in diameter. Lay dough over top of pie dish. Trim and crimp edges. Use small knife to cut several slits in center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.)
Set pie on baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce temperature to 400°F and continue baking for an additional 20 minutes, or until pie bubbles around edges and top is nicely browned. Serve piping hot. Yields 6 servings.
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