Recipes
Step 1
Preheat oven to 400°F.
Step 2
In a large saucepan, cook onion in hot butter and oil over medium heat for 15 minutes or until golden brown and very tender.
Step 3
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.
Step 4
Whisk in chicken broth. Whisking continuously, bring mixture to boiling. Reduce heat and simmer 2 minutes.
Step 5
Remove from heat. Stir in chicken and apple pie filling, and season with salt and black pepper; transfer to 3 quart round casserole and set aside.
Step 6
Unroll pie crust onto a floured surface. Roll to 10-inch circle. Fold edges under and crimp edges to rim of casserole to seal. Cut small vents in the crust.
Step 7
Bake for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before serving.
I’m gonna try this, but pot pies have a crust on top and bottom
I wish you’d fix this , and add that part that’s what makes a real pot pie
I love this idea with no bottom crust. They can be soggy. But my problem is I want to serve individual pot pies so need to figure out how many. Any suggestions?
The recipe looks so good I am going to try it
I have been making this recipe for years, its a favorite of my family. I like that there is not too much crust, the filling is amazing. I add dried cranberries and will add 1-2 fresh apples as well.