What is better than a golden homemade pie crust? pretty much nothing. It’s one of those things on my list if I ever had to pick my last meal. You could fill it with pretty much everything too; fruit pie, meat pie, pie crust cookies etc. They all sound delightful.
To me one of the ultimate comfort foods is a hot chicken pot pie filled with creamy goodness fresh out of the oven. The big chucks of chicken is the best part and personally I could do without the potatoes. So what is my ultimate chicken pot pie?
I still have a few lovely apples from our picking trip begging to be used. Chicken and apples sound perfect together, but I needed more substance – since I don’t want potatoes. I thought about it for a whole day, but I figured it out. Mushrooms! I love them and they are so earthy, they are a great compliment to the sweet apple chunks.
So now that I figured out the filling, all that’s left to do is get busy making it!
Everything moved along like a dream until I taste tested my filling. It was bland and not at all enticing. What to do? I realized our recent apple picking trip also yielded a gallon of fresh cold pressed cider and we had just a cup or so left. Adding a couple of tablespoons of that to my filling made the apple sweetness explode on my tongue and really rounded out the flavor. Definitely an unexpected success.
I couldn’t wait for it to bake so I could eat it. It smelled divine as I was taking these pictures. Torture I tell you, pure torture. Bradley, my incredibly supportive boyfriend, was supportively ready with his fork. Apparently he smelled it too. I had briefly thought about keeping it to myself, but no such luck. Besides he brought the wine, so I begrudgingly shared my pot pie.
Ultimately this recipe was definitely a favorite for apple week. I’m excited to see what I have in store for Week 2!
- 4 cups flour
- 1 tablespoon sugar
- 1 1/2 tsp salt
- 1 3/4 cup butter or shortening
- 1 tablespoon vinegar
- 1 egg
- 1/2 cup cold water
- 2 tablespoons canola oil
- 1 pound chicken breast, cut into 1 inch chunks
- 1 small onion, diced
- 8 ounces mushrooms, quartered
- 2 small apples, peeled and chopped
- ½ cup chicken broth
- 4 ounces heavy whipping cream
- 1/8 teaspoon cayenne pepper
- 2 tablespoons apple cider
- 1 egg, whisked
- To make the dough – Add flour, sugar and salt to a food processor. Add the shortening and pulse until combined resembling small crumbs. In a separate bowl whisk together the vinegar, egg and water. Add liquid to the food processor and pulse until it forms a ball.
- Remove dough and form into 4 separate balls. Wrap securely and freeze until ready to use.
- Preheat the oven to 350 degrees.
- To make the pie filling – Season chicken pieces with salt and pepper. Heat oil in a large pot over medium high heat. Add chicken and cook until browned and no longer pink. Add onion and mushrooms and sauté until softened, about 5 minutes. Add apples, broth, heavy cream, cayenne pepper and apple cider. Bring to a boil, then reduce to a simmer for 5 minutes. Take off heat and let sit while you prepare the crust.
- Take one ball of dough and roll it out on a floured surface to ¼ inch thick. Transfer it to a 9 inch pie tin and press down gently on the bottom and sides so it fit snugly. Fill pie with chicken, apple and mushroom filling. Roll out another ball of dough, to ¼ inch thick and move to cover the top. Cut excess and pinch edges closed. Cut a small opening in the top center to allow steam to escape. Brush the top with egg, cover gently with aluminum foil.
- Bake 20 minutes, uncover then cook another 10-15 minutes until the top is golden brown. Let sit for 10 minutes before serving.
- Pie dough makes enough for 2 pies!