Savory Chicken & Apple Pot Pie

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
24

Add a unique twist to this fall classic with Lucky Leaf® Apple Pie Filling. Adding apples creates a bit of sweetness that complements the savory filling in this pot pie, making it the perfect seasonal specialty.

Ingredients

1/4 cup unsalted butter
3 Tbsp. olive oil
3 cups chopped sweet onion
3/4 cup all-purpose flour
1 Tbsp. crushed dried sage
1 1/2 tsp. crushed dried thyme
1 1/2 qt. chicken stock
3 lb. (3 qt.) cubed cooked boneless chicken
1 3/4 qt. (63 oz.) LUCKY LEAF® Deluxe Apple Pie Filling
Salt and ground black pepper
Prepared refrigerated unbaked piecrust, as needed

Steps

Preheat oven to 400ºF conventional or 350ºF convection.

1. In a large sauteuse or braisier, heat butter and oil; add onion and sauté over medium heat 8 minutes, or until golden brown and very tender. Stir in flour, sage and thyme. Reduce heat to medium-low and cook and stir for 10 minutes, or until the mixture is a light caramel color.

2. Slowly whisk in stock, a little at a time, until smooth. Bring mixture to a boil, reduce heat and simmer 3 minutes, whisking often. Remove from heat. Stir in chicken and apple pie filling. Adjust seasonings with salt and black pepper. Hold.

3. To Prepare One Pan: Ladle chicken filling mixture into bottom of shallow full-size steamtable pan and spread in an even layer. Roll out piecrust on a floured surface to a 13”x21” rectangle and place on top of chicken in pan. Seal edges onto edge of pan. Cut small vents in the crust. Bake in 400ºF conventional or 350ºF convection oven 35-40 minutes or until golden brown and filling is completely heated through. Remove from heat and let cool 5 minutes before serving. Use an 8-oz./1-cup scoop or portion per serving.

4. To Prepare Individual Casseroles: Ladle 1 cup chicken filling into 12-oz. casserole dishes. Roll out dough and cut into individual circles wide enough to drape slightly over the edge of the rim. Pinch and seal tightly. Place on sheet pans and chill until ready to bake and serve. Roll to 10” circle. Fold edges under and crimp edges to rim of casserole to seal. Bake in 400ºF conventional or 350ºF convection oven 25-30 minutes, or until golden brown and filling is completely heated through. Remove from heat and serve immediately.

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources