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I pretty much followed this recipe, but did make a few modifications. First, they call for skinless chicken.  I decided to leave the skin on my chicken pieces, and brown them first before sauteing the onion and garlic.  It may add a little more fat, but it adds fond to the bottom of the pan that will add flavor, and the resulting broth will be more unctuous and meaty.  Worth it to me.  I also tossed in 2 stalks of celery and 3 carrots when the chicken is returned to the pot.  With just peas, the vegetable count was a little low. Other than those few things, it’s business as usual according to the printed word.

This was straight from the magazine, no alterations. You definitely want to make your own pie crust (second link), it is worth the extra mile. Even a basic homemade crust is just miles better than a refrigerated, pre-made store crust. You really only need a food processor & rolling pin. Worth the cleanup.

The tastiest bit of this pie is the special crust.  Forgoing the normal 2nd top crust for a crumb coating, the pie turns out as a cross between traditional apple pie and an apple crisp.  Which if you love crisp like my wife and I do, is just sensational.  It does have a hint of ginger flavor, which I think went works well, but my wife didn’t like it so much.  To each his own, I suppose you could leave it out if you weren’t a fan.

Check out the pics, excuse the quality of my camera phone. I’d say give them a shot when you’re in the mood for a little home cookin’.