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.

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  • 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

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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

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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.