Apple and Chicken Pot Pie
Nothing says down-home-taste better than a buttery, flaky pot pie filled with herb-infused chicken and sweet apples.
- ¾ cup onion, chopped
- 2 stalks celery, diced
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- ¼ cup all-purpose flour
- 1 Tablespoon fresh sage, finely chopped
- 1 Tablespoon dried tarragon, crushed
- ½ tablespoon fresh thyme, finely chopped
- 1 teaspoon onion salt
- 2 cups chicken broth
- 5 cups (about 1 1/2-pounds) cubed cooked chicken (Rotisserie chicken works great)
- 1-3/4 cups apple chutney or chunky applesauce
- Salt and ground black pepper to taste
- ½ package rolled, refrigerated, unbaked puff pastry
- 1 egg yolk, beaten
- 1 or 2 fresh sprigs of thyme for garnish (optional)
- Preheat oven to 400°F.
- In a large saucepan, cook onion and celery in hot butter and oil over medium heat for 15 minutes or until golden brown and very tender.
- Stir in flour, dry and fresh spices, and salt. 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 diced chicken and applesauce, and season with salt and black pepper; transfer to an oven-proof casserole dish and set aside.
- Unroll pastry onto a floured surface. Roll to ¼” thick. Fold edges under and crimp edges to rim of casserole to seal. Brush pastry with egg wash then cut small vents in the crust.
- Bake for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before serving.