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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources