Savory Chicken And Apple Pot Pie Recipes

SAVORY CHICKEN AND APPLE POT PIE

Steps:

• 1. In a large saucepan cook onion in hot butter and oil over medium heat for 15 minutes or until golden brown and very tender. Stir in flour, sage, and thyme. Reduce heat to medium-low and cook and stir for 10 minutes or until the mixture is a light caramel color. Whisk in chicken broth. Whisking continuously, bring mixture to boiling. Reduce heat and simmer 2 minutes. Remove from heat. Stir in chicken and LUCKY LEAF Apple Pie Filling and season with salt and black pepper; transfer to a 3-quart round casserole and set aside.
• 2. Unroll pie crust onto a floured surface. Roll to 10-inch circle. Fold edges under and crimp edges to rim of casserole to seal. Cut small vents in the top crust.
• 3. Bake in a 400 degrees F oven for 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.

SAVORY CHICKEN POT PIE

Steps:

• In a large skillet melt better.
• Blend in flour until smooth.
• Add milk and chicken broth; cook stirring constantly, about 3 min, or until thick and bubbly.
• Add seasonings and chicken, stir.
• Meanwhile, cook celery, carrots, peas, and onion in 1 inch boiling water until crisp-tender, about 7 min, drain.
• Preheat oven 425 degrees.
• Add hot veggies to chicken mixture, mix well.
• Pour mixture into 9 inch pastry lined pie plate.
• Place top pastry over filling. Tuck edges and press to seal. Cut slits in top crust to vent.
• Bake 30 min or until golden brown.

SAVORY INDIVIDUAL CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
• Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
• Remove bay leaves. Use an immersion blender to emulsify the liquid.
• Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
• Mix egg and water together and set aside for egg wash.
• Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
• Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
• Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.

SAVORY CHICKEN AND APPLE POT PIE

Steps:

• In a large saucepan cook onion in hot butter and oil over medium heat for 15 minutes or until golden brown and very tender. Stir in flour, sage, and thyme. Reduce heat to medium-low and cook and stir for 10 minutes or until the mixture is a light caramel color. Whisk in chicken broth. Whisking continuously, bring mixture to boiling. Reduce heat and simmer 2 minutes. Remove from heat. Stir in chicken and LUCKY LEAF Apple Pie Filling and season with salt and black pepper; transfer to a 3-quart round casserole and set aside.
• Unroll pie crust onto a floured surface. Roll to 10-inch circle. Fold edges under and crimp edges to rim of casserole to seal. Cut small vents in the top crust.
• Bake in a 400 degrees F oven for 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.

SAVORY CHICKEN AND APPLE POT PIE

Steps:

• In a large saucepan cook onion in hot butter and oil over medium heat for 15 minutes or until golden brown and very tender. Stir in flour, sage, and thyme. Reduce heat to medium-low and cook and stir for 10 minutes or until the mixture is a light caramel color. Whisk in chicken broth. Whisking continuously, bring mixture to boiling. Reduce heat and simmer 2 minutes. Remove from heat. Stir in chicken and LUCKY LEAF Apple Pie Filling and season with salt and black pepper; transfer to a 3-quart round casserole and set aside.
• Unroll pie crust onto a floured surface. Roll to 10-inch circle. Fold edges under and crimp edges to rim of casserole to seal. Cut small vents in the top crust.
• Bake in a 400 degrees F oven for 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.