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Fabulous Fall Fare


Published: 07/23/2012


After a summer of barbequing, it's nice to turn on the oven and cook up some comforting fall fare. A luscious chicken pot pie, paired with an interesting salad, and for dessert, a compote of fall fruit over a simple pound cake. Now that's a delicious way to welcome the season.

Easy Chicken Pot Pie


6 skinless bone-in chicken breasts
4-6 cups canned low sodium chicken broth
3 large carrots, peeled and cut into 1/2" pieces
4 large potatoes, peeled and cut into 1/2" pieces
1 lb. turnip, peeled and cut into 1/2" pieces
2 Tbsp. butter
2 leeks, white part only, washed and sliced
1 small onion, minced
2 Tbsp. minced fresh thyme
1/2 cup flour
1/2 cup dry white wine
1/2 cup light cream
Pastry to cover 4-quart baking dish (use your own favourite recipe)


Butter 4-quart casserole dish. In a large pot, place chicken breasts and enough broth to cover. Bring to a boil and then reduce heat to low. Cover pot and simmer until chicken is cooked, about 20 minutes. Remove from pot and set aside to cool. Add carrots, potatoes and turnip to the pot and simmer uncovered until tender (about 20 minutes), adding more stock to keep vegetables covered. Remove cooked vegetables to prepared casserole dish. Strain the broth and set aside.

Remove bones from cooked chicken and dice meat into 1/2" pieces. Add chicken to casserole.

In a pan, melt butter and add leeks, onions and thyme and sauté till tender. Add flour and stir for 2 minutes. Stir in 4 cups of broth and the white wine. Bring to a boil, whisking constantly. Add cream and cook a few minutes until sauce thickens enough to coat a spoon. Add salt and pepper to taste. Pour sauce over meat and vegetables and stir to blend. Let cool for 45 minutes (filling can be made a day ahead, just cover and refrigerate).

Preheat oven to 400°F. Place a baking sheet on bottom oven rack to catch any spillover. Roll out prepared pastry to fit over casserole and cover, trimming any overhanging pastry. Tuck edges of dough inside the dish. If desired, re-roll any leftover dough and make decorative cutouts for top of pie, brushing bottoms of cutouts with a little water. Slit crust to vent steam and place casserole in oven. Bake for 50 minutes until crust is brown and sauce is bubbling.

Let stand for 10 minutes before serving. Serves 8.

Salad with Walnut Apple Dressing


8 cups of washed mixed greens
3 Tbsp. apple cider vinegar
3 Tbsp. walnut oil
1 large Red Delicious apple, cored and cut into 1/2" pieces
4 oz. Camembert cheese, rind off, cut into small pieces
2 oz. walnuts, coarsely chopped


Whisk oil and vinegar together, adding salt and pepper to taste. Stir in apple and let sit at room temperature for 30 minutes. Place greens in a bowl and add dressing, stirring to coat. Add walnuts and Camembert and toss. Serves 4.

Fruit Compote


2 cups apple juice
1/2 cup sugar
2 firm, ripe pears, peeled, cored and cut into wedges
2 large black plums, peeled, stone removed and cut into wedges
1/2 cup dried apricots
1/2 dried cherries
2 Tbsp. Calvados (or dry sherry)
1 Tbsp. fresh lemon juice
4 strips lemon zest
1/2 cinnamon stick (or 1/4 tsp. dried cinnamon)
3 whole cloves
8 black peppercorns
1 Tbsp. butter
Store-bought pound cake.


In a saucepan, bring juice, sugar, zest and spices to a boil, stirring until sugar is dissolved. Simmer for 5 minutes. Add butter, pears, plums and dried fruit and continue to simmer uncovered until pears are tender, about 20 minutes. Pour liquid through sieve into another saucepan and boil until reduced to about 1 cup. Remove cinnamon stick, if using, and zest from fruit. Pour liquid back over fruit; add Calvados and lemon juice and stir. Serve warm or at room temperature over plain pound cake. Serves 4.


Pot pie in half the time

For quick shortcut, used leftover cooked chicken in the pot pie. Simmer the vegetables in the broth as above, then add the cooked chicken to warm through when the vegetables are almost tender. Follow the recipe to finish the dish.


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