Skip to Content
Menu

Chicken, Apple and Onion Pot Pie

  • Save Recipe
  • Jump to Recipe
By Pillsbury Kitchens
Updated Sep 20, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Chicken, Apple and Onion Pot Pie

  • Prep Time 45 min
  • Total 1 hr 20 min
  • Ingredients 14
  • Servings 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Filling

  • 2 slices bacon
  • 1 1/4 lb. boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup chopped onions
  • 1 large carrot, chopped
  • 1 medium Yukon Gold potato, diced
  • 1 medium apple, peeled, coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon dried sage leaves, crumbled
  • 1 cup ready-to-serve fat-free chicken broth with 1/3 less sodium
  • 3/4 cup apple cider or apple juice
  • 3 tablespoons all purpose or unbleached flour
  • 1/8 teaspoon pepper
  • 4 oz. (1 cup) finely shredded Cheddar cheese

Crust

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Meanwhile, in small bowl, blend remaining 1/4 cup cider and flour with wire whisk until smooth.
  • Step 
    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.
  • Step 
    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.
  • Step 
    8
    Bake at 375°F. for 28 to 33 minutes or until edge of crust is deep golden brown.

Nutrition

460 Calories
24g Total Fat
25g Protein
37g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
10g
50%
Cholesterol
90mg
30%
Sodium
450mg
19%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
8%
Sugars
10g
Protein
25g
% Daily Value*:
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.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved