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Chicken, Apple and Onion Pot Pie

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Chicken, Apple and Onion Pot Pie
  • Prep 45 min
  • Total 1 hr 20 min
  • Ingredients 14
  • Servings 6
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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.
By Pillsbury Kitchens
Updated Sep 20, 2010

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    Try dry hard cider in place of the non-alcoholic cider. Then serve the pie with a mug of sparkling hard cider.
  • tip 4
    Cutting vents into the top pastry allows steam to escape. This keeps the pastry crisp, a nice contrast to the filling underneath.

Nutrition Information

460 Calories, 24g Total Fat, 25g Protein, 37g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
10g
50%
Cholesterol
90mg
30%
Sodium
450mg
19%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
8%
Sugars
10g
Protein
25g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
10%
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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