Autumn Chicken Pot Pie Recipe

Filling:
6-8 pearl onions
1 cup shredded carrots
2 tablespoons butter
1/4 cup all-purpose flour
1/2 tsp minced fresh ginger
2 cups chicken broth
1 medium Granny Smith or Honneycrisp apple, peeled, sliced in thin, small chunks
1/4 cup dried cranberries
2 tablespoons lemon juice
2 cups cooked pulled or roasted chicken
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper

To make filling: Drop pearl onions into boiling water for 30 seconds; drain and peel. Steam pearl onions and carrots until tender.

In large saucepan over medium heat, melt butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth.

Preheat oven to 450°F

Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Simmer for 5 minutes, stirring regularly. Stir in salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.

Cover filling with a premade pie crust. Trim and crimp edges. Use small knife to cut several slits in center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.)

Set pie on baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce temperature to 400°F and continue baking for an additional 20 minutes, or until pie bubbles around edges and top is nicely browned. Serve piping hot.

For added flavor, serve with goat cheese crumbles.