Autumn Chicken Pot Pie Recipe

Make your own pie crust to surround this delicious chicken pot pie recipe, filled with pearl onions, carrots, fresh ginger, cooked chicken and more.


| 2013 Guide to Backyard Chickens



chicken pot pie

Serve an Autumn Chicken Pot Pie when the weather turns cold.

Photo Courtesy National Chicken Council

An Autumn Chicken Pot Pie with soft, flaky crust is makes for a great fall meal.

MAIN ARTICLE:
Easy Chicken Recipes for Any Time, Any Occasion 

Autumn Chicken Pot Pie Recipe

Pie Dough:
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

Filling:
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.





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