‹ Michigan Apple Recipes

Autumn Chicken Pot Pie

This recipe takes a twist on a classic savory meal by adding apples and butternut squash to the filling. The apples balance the chicken and vegetables without being too overpowering. This is a one pan, easy meal that you and your family will love.

Created by Lori Yates.

Recommended Apple Varieties: 

Gala, Honeycrisp

INGREDIENTS:
  • 2 tablespoons unsalted butter
  • 2 small Michigan apples (peeled and cut into 1/2-inch cubes) (Honeycrisp or Gala recommended)
  • 1/2 medium yellow onion, diced
  • 2 cups butternut squash (peeled and cut into 1/2-inch cubes)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 2 garlic cloves, minced
  • 1 1/2pounds boneless skinless chicken breasts or thighs (cut into 3/4-inch pieces)
  • 1 teaspoon poultry seasoning
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1/2 cup frozen peas
  • 1 sheet frozen puff pastry, thawed according to package instructions
  • 1 large egg, beaten
SERVING SIZE:

6

INSTRUCTIONS:
  1. Preheat oven to 400 degrees F. Melt butter in large cast iron or other high-sided, oven-safe skillet over medium heat.
  2. Add apple, onion, squash, 1/2 teaspoon salt, and pepper. Cook 6 to 8 minutes or until squash starts to soften, stirring occasionally.
  3. Add garlic, chicken and poultry seasoning and cook 4 to 5 minutes or until chicken lightly browned, stirring occasionally (it does not need to be fully cooked at this point).
  4. Add flour and stir until well combined. Slowly add chicken broth, then half-and-half, scraping up browned bits from bottom as you add liquid.
  5. Heat to a low boil over medium-high heat, then reduce heat to medium-low and cook 6 to 8minutes or until chicken is fully cooked and sauce is thickened, stirring occasionally. Remove from heat and stir in peas and remaining 1/2 teaspoon salt.
  6. Use a rolling pin to roll out puff pastry just enough to fit over skillet. Lay pastry over skillet, pressing edges to seal over edge of skillet. Brush pastry with beaten egg and cut 3 to 4 small slits in pastry.
  7. Place skillet on rimmed baking pan (in case it bubbles over). Transfer to oven and bake 25 to 30minutes or until pastry is golden brown and filling is bubbling. Remove from oven and rest 10 minutes before serving to allow the sauce to thicken.