Autumn Chicken Pot Pie

A Hearty Dish for a Cold Day. A great dish, to change it a bit, I added a crusty bottom to this pie

Save
Autumn Chicken Pot Pie Save
Autumn Chicken Pot Pie

A Hearty Dish for a Cold Day. A great dish, to change it a bit, I added a crusty bottom to this pie

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 6
winter fall bake american chicken dinner pot pie main dish contains white meat tree nut free nut free contains gluten red meat free shellfish free contains dairy
main dish

Step-by-step

  • 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 two flat disk and wrap in plastic.
  • Refrigerate while making the filling.
  • Preheat oven to 450F.
  • Drop pearl onions into boiling water for 30 seconds; drain, peel.
  • Steam pearl onions and carrots until tender.
  • On a lightly floured surface, roll each disk of dough out into a circle, about 13-inches in diameter each.
  • Lay first circle of dough over a 10-inch ceramic or glass pie dish and form a shell, bake 15 minuted intin partically cooked.
  • Remove from oven, hold aside while doing next step.
  • 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 filling into partically cooked pie shell.
  • Lay the second rolled out dough over the top of pie dish.
  • Trim and crimp edges.
  • Use a small knife to cut several slits in the center of pie.
  • Set the pie on a baking sheet and place in oven on middle rack.
  • Bake for 15 minutes.
  • Reduce heat to 400F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned.
  • Serve while piping hot.

Mastering the Double-Crust Architecture

Partial blind-baking of the bottom crust at 450 degrees Fahrenheit prevents the dreaded soggy bottom often found in heavy fruit and meat pies. Glass or ceramic pie dishes conduct heat thoroughly enough to set the base pastry within 15 minutes. Cold butter cut into all-purpose flour creates steam pockets necessary for flakiness, while minimizing water prevents toughness.

Balancing the Pot Pie Filling

Granny Smith apples and dried cranberries introduce necessary acidity to cut through the heavy 17 grams of saturated fat in the dairy-rich sauce. Simmering the chicken broth, flour roux, and minced ginger for five minutes thickens the liquid sufficiently before it enters the shell. Pre-steaming pearl onions and sliced carrots guarantees uniform tenderness alongside crisp apple chunks.

Baking Dynamics and Heat Management

Placing the assembled pie on a baking sheet catches overflow and promotes bottom crust browning on the oven's middle rack. Reducing the temperature from 450 to 400 degrees Fahrenheit after the initial 15-minute burst protects the crimped edges from burning while the interior bubbles vigorously. Slashing the top crust allows steam to escape, preventing structural collapse before the final 20-minute bake concludes.

Waffles?
Brown Sugar Berry Cobbler?
Apple Turnovers Recipe?
Brie and Parmesan Polenta?
Privacy policy