There are very few chicken dishes that are as creamy as a this autumn chicken pot pie. A superb main dish pie that always fills people up. The chicken is a classic touch but the onions, broth, apples and cranberries adds those extra flavours and texture. The thick creamy sauce binds the ingredients together to make it a pleasure to eat again and again. This recipe is classified as American, the home of the pot pie but includes ingredients from around the world. I normally serves these with a simple side dish of fresh peas for a crisp and tender texture. This is recipe that even I can do

Autumn Chicken Pot Pie

Autumn Chicken Pot Pie is a lovely meaty recipe that warms the cockles of your heart. A personal favourite.

4.64 from 52 votes

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Course: Main Dish

Cuisine: American

Keyword: Chicken, Pies/Tarts

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: people

Calories: 553kcal

Ingredients

Dough

1 cup all-purpose flour
1 tsp ground ginger
1 tsp lemon zest grated
1/2 tsp Salt
1/3 cup butter softened
3 Tbs cold water

Filling

2 cups chicken cooked , chopped
2 cups chicken broth
1 cup pearl onions peel & steam
2 medium carrots sliced &steam
1 medium Granny Smith apples chunks
1/4 cup dried cranberries
2 Tbs butter
1/4 cup all-purpose flour
2 Tbs lemon juice
1 Tbs fresh ginger minced
1/2 tsp ground black pepper
1/8 tsp salt

Instructions

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 a flat disk and wrap in plastic. Refrigerate while making the filling.
Preheat oven to 450°F.
Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.
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 the mixture into a deep, 10-inch pie dish. (I prefer glass).
On a lightly floured surface, roll dough out to a circle, about 12-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 to vent the steam.
Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes.
Reduce heat to 400°F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

Nutrition

Autumn Chicken Pot Pie