As a food blogger, I would like
to say that I had pot roast for dinner on Monday, Monte Cristo and salad on
Tuesday, homemade chicken rice soup on Wednesday, so on and so forth. But shamefully, I had ice cream dinners three times in two and a half weeks! You see, I frequented
my favorite ice cream stand only three times this summer and am now suffering from
a case of wanting-what-you-know-you-soon-can’t-have. Sadly, the stand is due to close for the
season at any moment. Lordy! Say it isn’t so! I have to get one more half-Almond-Joy-half-black-raspberry-in-a-medium-cup
before we sadly part ways for months on end.
When that day comes, I will seek
comfort in something else. It could possibly
be in this delightful pot pie I recently conjured up. Once again, I relied on my good old buddy, the
bacon, to add a little somethin’ somethin’. I can’t help it! It’s true! Like butter, everything tastes better with
bacon! (Sorry for repeating myself; I’m
sure I have said that before.) Chicken and
apple pie is a good thing, but add the bacon factor and you know I will have
seconds.
Here is a confession, just between you and I, I don’t typically use made-from-scratch pie
crusts. (In life, we have to pick and
choose what to be OCD with and pie crust is not on my list.) I use store bought refrigerated and frozen
ones—just as yummy as homemade, but a lot less work.
I came up with this recipe as an alternative to the traditional chicken pot pie. If the name of this dish sounds appealing
to you, give it a try. Many of us have a
limitless supply of apples this time of year, so why not put them to good
use? This dish is a nice deviation from the
regular menu rotation.
CHICKEN APPLE AND BACON POT PIE
INGREDIENTS:
1 lb. chicken, cut into 3/4 inch bite size pieces
1 refrigerated or frozen pie crust (allow to defrost if frozen)
8 bacon strips, cut into 3/4 inch pieces
2 1/2 cups low sodium chicken broth
2 firm, sweet apples (about 4 cups chunked)
1 cup carrot, diced
1/2 cup celery, diced
1/2 cup onion, chopped
1/4 cup flour
1 heaping tsp. minced garlic
1 heaping tsp. minced ginger
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cinnamon
2 tsp. oil
additional salt and pepper for seasoning chicken
INSTRUCTIONS:
In a medium size pot, brown bacon on medium high heat. Remove bacon and place on paper towels. Drain and reserve bacon dripping, leaving about 1 tablespoon in pot. Reduce heat to medium. Season chicken with 1/8 tsp. each of salt and pepper. Add to pot and brown on all sides. This will take about 5 minutes, more or less, depending on the size of the chicken. Remove and chicken and set aside, discard any liquid.
In the same pot, add about 1 tbsp. of the reserve bacon fat. Add carrots, celery, onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring for a minute. Cover and allow to sweat for 5 minutes, stirring twice. Add bacon, chicken and flour, stirring to incorporate for 1 to 2 minutes. Add apple, broth, and cinnamon last. Increase heat to high and bring to a boil, stirring constantly. Reduce heat to medium high, continue stirring until broth thickens to gravy consistency, about 2 minutes. Remove from heat.
Preheat oven to 375 degrees F.
Pour chicken filling into a 1.5 qt. casserole. Remove pie crust from packaging. Place over casserole bowl. Allow edge of crust to hang over the edge. Press crust to side of bowl to adhere. Using a pointed knife, cut a few 1/2 inch slits in crust for steam holes. Brush crust with oil. Bake for about 40 minutes.
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