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
growth spurts

Whether inching along or in leaps and bounds, nearly all noncommercial segments are expected to see foodservice growth in 2018, according to Technomic’s 2017 U.S. Foodservice Industry data, powered by Ignite. But what stories do the numbers tell about the kind of year operators should expect—and why is that growth happening?

Ideas and Innovation
all-day breakfast

Every year around this time, the arbiters of culinary fashion predict how dining in restaurants will change once the New Year’s confetti is swept away. The poor dears, sweating up their all-black duds. Instead of struggling to read oolong leaves and animal entrails, all a true hipster need do is hang out in a noncommercial facility and note what’s already caught on there. If they’d done it two years ago, they’d have been hailed as savants for knowing all-day breakfast and the blurring of dayparts would reshape the mainstream dining-out market. The trend would be a bright spot for many a...

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

FSD Resources