There’s nothing like a savory pie on a cool winter night. My Cheddar Apple Chicken Pot Pie is a light take on a savory pie, as many savory pies are filled with rich fillings. This is the type of dinner that can be prepped ahead of time and reheated easily! I love having leftovers and this is just the kind of recipe that provides the best leftovers! Reheating a slice of pie is so easy and and it tastes just as good as the first time it was baked.
So, I thought I would share the recipe for my Cheddar Apple Chicken Pot Pie with you here. This easy savory pot pie recipe is on the healthier side compared to a traditional chicken pot pie. The filling is not a cream based filling, but instead a chicken broth filling so it makes it very light and healthy. I fill this pie with chicken broth, spices, apples, chicken, and cheddar cheese. Serve it with a salad, side of corn, or roasted sweet potatoes! Get the recipe below for my Cheddar Apple Chicken Pot Pie below.
Tips for Making the Best Cheddar Apple Chicken Pot Pie
• Make sure your butter is cold. The colder the butter, the flakier the crust. If you are slow at cutting the butter into cubes or it’s really hot outside, then cut all the butter, place it in the mixing bowl, and place the whole bowl in the fridge for 15 to 30 minutes. We do this all the time at the bake shop during the warmer months or when new girls are learning and take more time. This is a sure way to make sure the butter is cold enough when you make the dough.
• Do not over mix your pie dough. As soon as the dough comes together, make sure to stop your mixer. You can mix it by hand a little bit if need be. But, you shouldn’t have super smooth pie dough that resembles cookie dough. You want the roughness in there because that’s what helps create the flakey crust.
• Do slice apples evenly. Make sure to slice apples evenly so they all cook evenly.
• Do use organic chicken. I use organic raw chicken, and cook it and slice it up. But, you can also use precooked chicken, chicken off the bone of a whole check (leftovers), canned chicken. No matter what kind you choose, it will be delicious in this pie!
• Distribute the filling evenly. Makes sure that when you mix the filling that the apples, cheese, and chicken are all distributed evenly. If you mix it up and have chicken only on one side, move it around with your hands and make sure that it’s evenly distributed inside the pie so each slice gets the perfect amount of all the ingredients.
• Don’t be afraid to bake it a little bit longer. If your pie isn’t golden brown when the timer goes off, then don’t be afraid to bake it a little bit longer. The pie should be baked until golden brown. Everyone’s oven is different and it can take a little bit longer to get that color. If you think your pie needs a little bit longer, then set the timer for 5 minutes and check it again. Go in increments of 5 minutes until you get the golden brown color you desire.
Cheddar Apple Chicken Pot Pie
Makes 9-inch pie
226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour
1 teaspoon organic cane sugar
3/4 cup (170 grams) organic salted butter, cold
1/4 cup plus 3 tablespoons cold water
1/2 cup organic chicken stock
1 teaspoon thyme
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
2 organic large Fuji apples
1 pound organic chicken, cooked and diced
3 ounces organic cheddar cheese
1 organic egg
1 tablespoon water
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for 2 to 3 rotations to combine the dry ingredients.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
Preheat the oven to 350°F.
To make the filling: In a medium mixing bowl, add the chicken broth, thyme, sea salt, and black pepper and whisk together.
Slice the apples into thin slices, leaving the skins on. Add the apples, chicken, and cheddar cheese to the chicken broth mixture and toss and coat completely. Set aside.
To make the topping: Whisk the egg, add 1 tablespoon of the egg into a separate bowl and mix with 1 tablespoon of water to create an egg wash. (Store the remaining egg in an airtight container in the fridge, eat it for breakfast!)
Grease the pie dish well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.
Add the filling into the pie pan and spread out evenly. Top with the smaller pie dough top and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
Using a pastry brush, brush the dough with the egg wash. Make a vent in the top of the pie using a sharp knife. I like to just make flour little vents.
Bake for 1 hour and 15 minutes, or until golden brown. Store in the fridge for up to 5 days.
High Altitude – Bake at 350°F for 1 hour, or until golden brown.