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.
Filling
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2
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slices bacon
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1 1/4
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lb. boneless skinless chicken thighs, cut into 1-inch pieces
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1
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cup chopped onions
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1
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large carrot, chopped
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1
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medium Yukon Gold potato, diced
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1
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medium apple, peeled, coarsely chopped
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1
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tablespoon chopped fresh parsley
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3/4
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teaspoon dried sage leaves, crumbled
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1
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cup ready-to-serve fat-free chicken broth with 1/3 less sodium
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3/4
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cup apple cider or apple juice
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3
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tablespoons all purpose or unbleached flour
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1/8
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teaspoon pepper
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4
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oz. (1 cup) finely shredded Cheddar cheese
Crust
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1
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box Pillsbury™ refrigerated pie crust, softened as directed on box
Steps
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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.
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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.
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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.
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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.
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5
Meanwhile, in small bowl, blend remaining 1/4 cup cider and flour with wire whisk until smooth.
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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.
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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.
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8
Bake at 375°F. for 28 to 33 minutes or until edge of crust is deep golden brown.
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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.
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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.
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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.
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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.
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5
Meanwhile, in small bowl, blend remaining 1/4 cup cider and flour with wire whisk until smooth.
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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.
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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.
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8
Bake at 375°F. for 28 to 33 minutes or until edge of crust is deep golden brown.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 24g
- 37%
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- Saturated Fat
- 10g
- 50%
- Cholesterol
- 90mg
- 30%
- Sodium
- 450mg
- 19%
- Total Carbohydrate
- 37g
- 12%
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- Dietary Fiber
- 2g
- 8%
- Sugars
- 10g
- Protein
- 25g
- 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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