Autumn Chicken Pot Pie

Preparation:  30 min. Cooking: 60 min. Total: 90 min.
Recipe photo
  • 1 tsp ground ginger
  • 1 tsp lemon zest , grated
  • 3 Tbsp cold water
  • 2 Cup cooked chicken , chopped
  • 2 Cup chicken broth
  • 1 Cup pearl onions
  • 1 1/4 Cup fresh carrots , sliced
  • 1 Granny Smith apple, peeled , cored and cut into chunks
  • 4 Tbsp dried cranberries
  • 2 Tbsp butter
  • 2 Tbsp all purpose flour
  • 2 Tbsp lemon juice
  • 3 tsp ginger , minced
  • 1/2 tsp black pepper , ground
  • 7/8 pinch salt
In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 whole cup butter until mixture resembles coarse crumbs. Sprinkle 3 whole Tbsp dry volume 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 ℉.

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 whole Tbsp 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 filling into deep, 10 inch ceramic or glass pie dish.

On a lightly floured surface, roll dough out to a circle, about 12 inch 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. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.) Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400 ℉ and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

For more great chicken recipes, visit www.eatchicken.com.
Calories
350 Cal
Fat
21 g
Carbs
20 g
Protein
23 g
Fiber
2.4 g
Sugar
11 g
Cholesterol
95 mg
Sodium
600 mg


Nutrients

Fiber     2.4 g
Fat     21 g
Sugar     11 g
Carbs     20 g
Protein     23 g
Calories     350 Cal

Fats

Fat, Poly     2.5 g
Fat, Mono     6.3 g
Fat, Sat     9.8 g
Fat, Trans     0 g
Fat, Percent     52 %

Vitamins

Vitamin, K     9.8 mcg     8.2 %
Vitamin, A     6800 IU     230 %
Vitamin, B12     0.4 mcg     15 %
Niacin     6.6 mg     42 %
Riboflavin     0.3 mg     19 %
Vitamin, C     8.2 mg     9.2 %
Vitamin, D     8.1 IU     1.3 %
Vitamin, B6     0.3 mg     21 %
Vitamin, E     1 mg     6.7 %
Panto, Acid     1.1 mg     21 %
Choline     60 mg     11 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     36 mcg     3.6 %
Phosphorus     190 mg     27 %
Magnesium     28 mg     6.6 %
Copper     0.2 mcg     19 %
Fluoride     84 mcg     2100 %
Zinc     2.3 mg     21 %
Cholesterol     95 mg     0.8 %
Sodium     600 mg     40 %
Selenium     15 mcg     27 %
Manganese     0.4 mg     5.6 %
Potassium     460 mg     9.8 %
Iron     1.7 mg     21 %