You can always order up a Cheddar Apple Chicken Pot Pie, but you can also make one at home!
Recipe by Mimi Council.
Cheddar Apple Chicken Pot Pie
Makes 9-inch pie
226 grams ( cups) 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 Fuiji apples
1 can (10-ounce) organic chicken
3 ounces organic cheddar cheese
1 organic egg
1 tablespoon water
To make the dough: 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.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!