Autumn Chicken Pot Pie


Autumn Chicken Pot Pie Dough: 1 cup all purpose-flour 1 teaspoon ground ginger 1 teaspoon grated lemon zest 1/2 teaspoon salt 1/3 cup butter, softened 3 tablespoons cold water Filling: 2 cups cooked chicken, chopped (leftover from roast chicken or freshly poached) 2 cups chicken broth (whole can) 1 cup pearl onions, peeled and steamed until tender 2 medium carrots, cut into slices and steamed until tender 1 medium Granny Smith apple, peeled, cored and cut into chunks 1/4 cup dried cranberries 2 tablespoons butter 1/4 cup all-purpose flour 2 tablespoons lemon juice 1 tablespoon fresh ginger, minced 1/2 teaspoon freshly ground pepper 1/8 teaspoon salt


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 S

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