Best 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 PIES

Steps:

• Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use.
• Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.
• Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
• Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.
• Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

SAVORY-CRUST CHICKEN PIE

Steps:

• In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate. , For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese. , Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.