We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Chicken, Apple and Onion Pot Pie

Looking for filling dinner recipe? Then check out this cheesy pot pie that’s baked using Pillsbury® refrigerated pie crust, chicken, bacon, apples and veggies.

(0)
(0)
Save and Share
  • prep time 45 min
  • total time 1 hr 20 min
  • ingredients 14
  • servings 6
 

Ingredients

Filling

2
slices bacon
1 1/4
lb. boneless skinless chicken thighs, cut into 1-inch pieces
1
cup chopped onions
1
large carrot, chopped
1
medium Yukon Gold potato, diced
1
medium apple, peeled, coarsely chopped
1
tablespoon chopped fresh parsley
3/4
teaspoon dried sage leaves, crumbled
1
cup ready-to-serve fat-free chicken broth with 1/3 less sodium
3/4
cup apple cider or apple juice
3
tablespoons all purpose or unbleached flour
1/8
teaspoon pepper
4
oz. (1 cup) finely shredded Cheddar cheese

Crust

1
box Pillsbury® refrigerated pie crust, softened as directed on box

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Cook bacon in large skillet over medium heat for 5 to 8 minutes or until crisp. Drain on paper towels. Reserve bacon drippings. Crumble bacon into ungreased 9 1/2-inch deep-dish pie pan.
  • 2 Add chicken to bacon drippings in same skillet. Cook over medium-high heat for 4 to 6 minutes or until lightly browned, stirring frequently. With slotted spoon, place chicken over bacon in pie pan.
  • 3 Add onions, carrot, potato and apple to same skillet; cook 8 to 10 minutes or until lightly browned, stirring occasionally. Stir in parsley and sage. Spoon evenly into pie pan.
  • 4 Add broth and 1/2 cup of the cider to same skillet; scrape up any browned bits from bottom of skillet. Bring to a boil.
  • 5 Meanwhile, in small bowl, blend remaining 1/4 cup cider and flour with wire whisk until smooth.
  • 6 Gradually add flour mixture to boiling liquid in skillet, stirring constantly. Boil 3 to 4 minutes or until thickened, stirring constantly. Stir in pepper. Pour over vegetables in pie pan. Stir gently to combine. Sprinkle with cheese.
  • 7 Place pie crust over mixture in pie pan; flute edge. Cut slits in several places in crust. Place pan or foil on rack below pie to guard against spills.
  • 8 Bake at 375°F. for 28 to 33 minutes or until edge of crust is deep golden brown.
  • 1 Heat oven to 375°F. Cook bacon in large skillet over medium heat for 5 to 8 minutes or until crisp. Drain on paper towels. Reserve bacon drippings. Crumble bacon into ungreased 9 1/2-inch deep-dish pie pan.
  • 2 Add chicken to bacon drippings in same skillet. Cook over medium-high heat for 4 to 6 minutes or until lightly browned, stirring frequently. With slotted spoon, place chicken over bacon in pie pan.
  • 3 Add onions, carrot, potato and apple to same skillet; cook 8 to 10 minutes or until lightly browned, stirring occasionally. Stir in parsley and sage. Spoon evenly into pie pan.
  • 4 Add broth and 1/2 cup of the cider to same skillet; scrape up any browned bits from bottom of skillet. Bring to a boil.
  • 5 Meanwhile, in small bowl, blend remaining 1/4 cup cider and flour with wire whisk until smooth.
  • 6 Gradually add flour mixture to boiling liquid in skillet, stirring constantly. Boil 3 to 4 minutes or until thickened, stirring constantly. Stir in pepper. Pour over vegetables in pie pan. Stir gently to combine. Sprinkle with cheese.
  • 7 Place pie crust over mixture in pie pan; flute edge. Cut slits in several places in crust. Place pan or foil on rack below pie to guard against spills.
  • 8 Bake at 375°F. for 28 to 33 minutes or until edge of crust is deep golden brown.

EXPERT TIPS

toggle

Expert Tips

For this savory pie, use a variety of apple that holds up well in the oven. Golden Delicious and Granny Smith are two popular baking apples. Don't choose Red Delicious; although nice to eat out of hand, they lose shape when cooked.

Yukon Gold potatoes lead a moist texture and yellow to gold color to this pot pie. Look for them in the produce section of the supermarket.

Try dry hard cider in place of the non-alcoholic cider. Then serve the pie with a mug of sparkling hard cider.

Cutting vents into the top pastry allows steam to escape. This keeps the pastry crisp, a nice contrast to the filling underneath.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
10g,
10%
),
Cholesterol
90mg
90%;
Sodium
450mg
450%;
Total Carbohydrate
37g
37%
(Dietary Fiber
2g
2%
  Sugars
10g
10%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
10%;
Calcium
15%;
Iron
10%;
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 1/2 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.