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Recipe: Autumn Chicken Pot Pie
Similar Categories: Autumn, Chicken, Pot, Pie
AUTUMN CHICKEN POT PIE
TOTAL: 45 MIN
6 SERVINGS
Dough:
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 cup butter, softened
3 tablespoons cold water
Filling:
1. cup pearl onions, peeled and steamed until tender
2 medium carrots, cut into slices and steamed
until tender
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 chopped cooked chicken
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper
To make the Dough: In a large bowl combine flour, ginger, lemon zest and
salt. With a pastry blender or 2 knives, cut in butter until the mixture
resembles coarse crumbs. Sprinkle water over the mixture and toss with a
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 a flat disk and wrap in plastic.
Refrigerate while making the filling.
Preheat oven to 450*F.
To make the Filling: Drop pearl onions into boiling water for 30 seconds;
drain and peel. Steam the pearl onions and carrots until tender. In a 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. Let
simmer for about 5 minutes, stirring regularly. Season with salt and pepper.
Spoon filling into deep, 10-inch ceramic or glass pie dish.
On a lightly floured surface, roll dough out to a circle, about l2-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 of pie. Set the pie on a
baking sheet and place in oven on the middle rack. Bake for about 15
minutes. Reducettlie heat to 400*F and continue baking for an additional 20
minutes, until the pie bubbles around edges and top is nicely browned. Serve
while piping hot.
TOTAL: 45 MIN
6 SERVINGS
Dough:
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 cup butter, softened
3 tablespoons cold water
Filling:
1. cup pearl onions, peeled and steamed until tender
2 medium carrots, cut into slices and steamed
until tender
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 chopped cooked chicken
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper
To make the Dough: In a large bowl combine flour, ginger, lemon zest and
salt. With a pastry blender or 2 knives, cut in butter until the mixture
resembles coarse crumbs. Sprinkle water over the mixture and toss with a
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 a flat disk and wrap in plastic.
Refrigerate while making the filling.
Preheat oven to 450*F.
To make the Filling: Drop pearl onions into boiling water for 30 seconds;
drain and peel. Steam the pearl onions and carrots until tender. In a 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. Let
simmer for about 5 minutes, stirring regularly. Season with salt and pepper.
Spoon filling into deep, 10-inch ceramic or glass pie dish.
On a lightly floured surface, roll dough out to a circle, about l2-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 of pie. Set the pie on a
baking sheet and place in oven on the middle rack. Bake for about 15
minutes. Reducettlie heat to 400*F and continue baking for an additional 20
minutes, until the pie bubbles around edges and top is nicely browned. Serve
while piping hot.
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