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
- 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.