Pillsbury Recommends:

Chicken, Apple and Onion Pot Pie

Prep 45 min
Total 1 hr 20 min
Ingredients 14
Servings 6

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 September 20, 2010

Make with

Pillsbury Pie Crust

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

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.

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.