Feature Story
Protect Against Cancer

Checklist
Helpful Supplements

Cooking Corner
Autumn Chicken Pot Pie

In the News
Mineral Magic: Calcium and Cancer Prevention

Vitamins & Minerals
Vitamin E

Herbal Remedies
Onion

Everyday Answers
Do You Have Any Cancer-Prevention Cooking Tips?

Next Month 

  • Winter Wellness
  • Ivy Leaf Extract
  • The Perfect Exercise Program

 

Cooking Corner
Autum Chicken Pot Pie

Recipe Image

Preparation facts

Yield: 6 servings

Ingredients

Dough
1 cup all-purpose flour
1 tsp ground ginger
1 tsp grated lemon zest
1/2 tsp salt
1/3 cup butter, softened
3 Tbs 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 Tbs butter
1/4 cup all-purpose flour
2 Tbs lemon juice
1 Tbs fresh ginger, minced
1/2 tsp freshly ground pepper
1/8 tsp salt

Directions

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 450F.

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 400F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

Recipe courtesy of the National Chicken Council

Nutrition facts per serving*

Calories 352
Calories from Fat 147 (42%)
Total Fat 17g (26%)
  Saturated Fat 9.6g (48%)
  Polyunsaturated Fat 1.2g
  Monounsaturated Fat 4.5g
  Cholesterol 77mg (26%)
Sodium 615mg (26%)
Potassium 361mg (10%)
Total Carbohydrate 31g
  Dietary Fiber 2.4g (9%)
  Sugars 7g
  Sugar Alcohols 0g
  Protein 19g (39%)

*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.


Copyright 2009 Aisle7. All rights reserved. Republication or redistribution of the Aisle7 content is expressly prohibited without the prior written consent of Aisle7. Healthnotes Newsletter is for educational or informational purposes only, and is not intended to diagnose or provide treatment for any condition. If you have any concerns about your own health, you should always consult with a healthcare professional. Aisle7 shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon. AISLE7 is a registered trademark of Aisle7.

Aisle7, 215 NW Park Ave., Portland, OR 97209,
Info@Aisle7.net, www.Aisle7.net

About | For Industry | Lookup | In the News | Newsletter | Donate
Copyright 2009 Dietary Supplement Education Alliance | Privacy Policy