- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Chicken and Apple Pot Pies



Ingredients


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 1/2 pounds boneless, skinless chicken, white or dark meat, diced into bite-size pieces
  • 3 tablespoons butter
  • 3 Empire, Gala or Honey Crisp apples, peeled and chopped
  • 3-4 small ribs celery, chopped
  • 1 onion, peeled and chopped
  • 1 bay leaf
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper
  • 2 tablespoons flour
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 sheet store-bought puff pastry dough, defrosted (if frozen)
  • 1 egg, beaten with water


Directions


  1. Pre-heat the oven to 400˚F.
  2. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the chicken and brown for 7-8 minutes, then remove to a plate.
  3. Add the butter and melt. Add the apples, celery, onion, bay, thyme, salt and pepper and cook to soften, 8-10 minutes. Sprinkle with flour, stir for 1 minute, then whisk in the cider and stock. Slide the chicken back into the pan and simmer a few minutes to thicken the sauce.
  4. Place the chicken and sauce in a casserole dish or in individual casserole dishes arranged on baking sheet to catch drips. Cover with the pastry dough, brush with the egg wash and bake until golden.