Day 2 of pie week 😋
Chicken and Apple Pot Pie
Adapted from a Rachael Ray recipe.
4 golden delicious apples, chopped into bite size pieces
4 medium chicken breasts, chopped into bite sized pieces
3 tbsps butter
4 sticks celery, finely chopped
2 tbsps fresh thyme
1 bay leaf
1 cup dry apple cider
1 cup chicken stock
1 egg beaten with a splash of water
3 to 4 tbsps plain flour
2 tbsps olive oil
2 sheets frozen puff pastry
1 onion finely chopped
Melt the butter and olive oil, and fry the chicken in batches until golden brown. Remove from the pan and set aside.
Fry the onion, celery, and apple on medium heat to soften a little, then add the thyme, bay leaf and cooked chicken.
Add the flour and mix to thoroughly coat everything.
Pour in the stock and cider.
Simmer for 20 to 30 minutes until the chicken is cooked through and the apples are soft but keeping shape. Season and cool.
Cut lids from the pastry brush the egg wash over the top and bake for 30 minutes, until the pastry is golden brown and the pie is heated through.
Eat on its own or with steamed green veggies.
If the gravy is a little thick, just add a little more stock.
This is a gorgeous pie and sure to impress.