Jan's Autumn Chicken Pot Pie Recipe

Name: Jan's Autumn Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain flour; 1 teaspoon gingerroot, grated; 1 teaspoon lemon zest, grated; ½ teaspoon salt; ⅓ cup butter, softened; 3 tablespoons water, cold; 3 cups cooked chicken, chopped (leftover from roast chicken or freshly poached); 1 (425 g) can cream of chicken soup; 1 small onion, diced; 2 small carrots, diced; ⅓ cup dried apricot, diced; 2 small red apples, cored and diced; 1 tablespoon fresh ginger, minced; 1 pinch salt and black pepper; ½ teaspoon Bon Appetit seasoning mix; 2 tablespoons butter, softened; ¼ cup plain flour

Servings: persons

1 cup plain flour
1 teaspoon gingerroot, grated
1 teaspoon lemon zest, grated
½ teaspoon salt
⅓ cup butter, softened
3 tablespoons water, cold
3 cups cooked chicken, chopped (leftover from roast chicken or freshly poached)
1 (425 g) can cream of chicken soup
1 small onion, diced
2 small carrots, diced
⅓ cup dried apricot, diced
2 small red apples, cored and diced
1 tablespoon fresh ginger, minced
1 pinch salt and black pepper
½ teaspoon Bon Appetit seasoning mix
2 tablespoons butter, softened
¼ cup plain flour

1
DOUGH.
2
In large bowl combine flour, ginger, lemon zest and salt.
3
With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
4
Sprinkle 3 tablespoons of water over the mixture and toss with fork.
5
The dough should be just barely moistened, enough to hold together when formed into a ball.
6
Add more water if needed.
7
Form the dough into a flat disk and wrap in plastic.
8
Refrigerate while making the filling.
9
Preheat oven to 450F.
10
FILLING.
11
In large saucepan over medium heat, melt 2 tablespoons butter.
12
Whisk in flour and ginger until smooth.
13
Reduce heat to low and gradually whisk in chicken soup.
14
Stir in onions, carrots, apples, apricots, lemon juice and chicken.
15
Let simmer for 5 minutes, stirring regularly.
16
Season with salt and pepper.
17
Spoon filling into deep, 10-inch ceramic or glass pie dish.
18
notes: I steamed the chicken with some Vege-spice sprinkled over and cook for 20minutes.
19
I also sometimes use individual as my DD (8) loves to have her own pie.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup plain flour, 1 teaspoon gingerroot, grated, 1 teaspoon lemon zest, grated, ½ teaspoon salt, and more.

Yes, Jan's Autumn Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jan's Autumn Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions