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


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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