Autumn Chicken Pot Pie Recipe

Autumn Chicken Pot Pie Recipe

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Warm up tonight with this chicken pot pie for dinner. Add a tossed salad and some corn bread for the sides to compliment this dinner idea.

Ingredients For Crust

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

Ingredients For Filling

• 2 cups chopped cooked chicken chicken breast, skinless
• 2 cups chicken broth
• 1 cup pearl onions, peeled and steamed until tender
• 2 medium carrots, cut into slices and steamed until tender
• 1 medium Granny Smith apples, cored and cut into chunks
• 1/4 cup dried cranberries
• 2 Tbs butter
• 1/4 cup all-purpose flour
• 2 Tbs lemon juice
• 1 Tbs minced fresh gingerroot
• 1/2 tsp freshly ground black pepper
• 1/8 tsp salt

Directions for Crust

1. In a large bowl, combine flour, ginger, lemon zest and salt.
2. With a pastry blender (or 2 knives), cut in 1/3 cup butter until mixture is coarse and crumbles.
3. Sprinkle 3 tablespoons of water over the dough 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.
4. Form the dough into a flat disk and wrap in plastic and refrigerate.

Nutrition Facts for Chicken Pot Pie

Nutrition facts shown below are per serving. The number of serving is noted in the header section below. The serving size is the first item noted on the nutrition facts table.