Apple and Chicken Pot Pie


Adapted from

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)


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Whisk in chicken broth. Whisking continuously, bring mixture to boiling. Reduce heat and simmer 2 minutes.
  5. 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.
  6. 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.
  7. Bake for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before serving.