Apple Chicken Pot Pie

tanyasagna

1 Granny Smith apple, diced

½ medium red onion, diced

1 to 2 cups cooked chicken, shredded

2 tablespoons unsalted butter

1 tablespoons flour

About 2 cups chicken stock

½ cup gouda cheese, shredded

¼ cup half and half

6 to 8 ounces of pie dough

10 sprigs of fresh thyme

salt and pepper to taste

Preheat the oven to 400 degrees.

Roll out the pie dough into a 12×12 rectangle and cut into six even pieces. Place each piece in one of the muffin tin wells and shape to fit. Pre-bake the crust for as long as 20 minutes at 400 degrees, removing from the oven when it starts to harden, but hasn’t browned yet.

Melt butter in a sauce pan and sauté onion and apple over medium high heat until they are softened and translucent. Add some salt and pepper to taste along with fresh or dried thyme. Then add in the chicken stock, cheese, half and half, flour. Stir and cook until thickened and then mix in the shredded chicken. Spoon the mixture into each pie crust lined muffin tin. Top with additional pie crust (if you made enough.) Then bake for another 20 or so minutes at 400 degrees until pie crust is golden brown. Let cool and serve garnished with a spring of fresh thyme.

Page footer