Chicken Pot Pie & Mini Apple Pies

Chicken Pot Pie

2 lbs skinless, boneless chicken breasts
1 package 15 oz refrigerated piecrusts
1/4 cup butter
1 large onion, chopped
3 tbsp. flour
1/2 tsp dried thyme
1 1/2 cups chicken broth
1/2 cup heavy cream
1 16-20 oz bag frozen peas & carrots
3/4 tsp salt
1/4 tsp black pepper
1 egg yolk
1 tbsp. water

Preheat oven to 425 degrees. Place chicken in a large saucepan, add enough water to cover. Bring to a boil, reduce heat and simmer until just cooked through, about 10 minutes. Drain the chicken; let cool. Shred the chicken.

While chicken is cooking, fit one piecrust into a deep 9 inch pie plate. Roll the remaining piecrust on a lightly floured surface and cut the crust into 1/2 inch wide strips; set aside.

Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring for 3 minutes. Whisk in the flour and thyme; cook, stirring for 2 minutes. Add the broth and cream; whisk until thickened, 3 -4 minutes longer. Remove from heat; stir in the shredded chicken, frozen peas and carrots, salt and pepper.

Spoon the filling into the prepared pie plate. Arrange 6 of the piecrust strips in the same direction on the top of the pie, twisting the dough. Arrange the remaining strips crosswise on the top. Fold the edges under and crimp edge to seal.

Beat the egg yolk and water. Brush the pastry with the egg mixture; place the pie on a baking sheet. Bake the pie until the crust is golden and filling is bubbly, about 45 minutes let stand for 10 minutes before serving.

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Mini Apple Pies

1 refrigerated pie pastry
2 medium Granny Smith apples
2 tsp lemon juice
1/4 cup firmly packed light brown sugar
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
2 tbsp. butter, cut into 8 pieces
1 egg, lightly beaten
1 – 2 tbsp. sugar

Preheat oven to 425 degrees. Set the pie pastry out at room temperature for about 10 minutes to soften slightly.

Peel, core and dice the apples and place in a small bowl and toss with the lemon juice. Stir in the brown sugar, cinnamon, ginger and nutmeg.

Roll the pastry dough into a 16 x 8 inch rectangle on a lightly floured surface. Cut into eight 4 – inch squares.

Spoon 2 tablespoons of the apple mixture onto the center of each square of dough. Top the filling of each pie with a piece of the butter. Brush the edges of the dough with some of the beaten egg. Fold the corners of the dough toward the middle, covering the filling. Pinch the edges to seal. Place the filled squares on an ungreased baking sheet.

Brush the tops of the pies with the remaining beaten egg and sprinkle with the sugar. Bake until lightly browned, 10 -12 minutes. Cool the pies on the baking sheet for 2 minutes. Serve warm or transfer to a wire rack to cool completely.

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HOSTED BY

hosts2

Laverne Diede
Rhonda Fitterer

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