Autumn Chicken Pot Pie
Calorie: 352, Proteins: 19 g, Total Fat: 17 g, Fiber: 2.40 g, Sugar 7 g.
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 filling into deep, 10-inch
ceramic or glass pie dish.
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. (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°F and continue baking for additional
20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping