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.

  • 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
  • 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.
  • 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.
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