Sometimes, the best thing we can do for our mental health is something simple.
Open a window and let in the crisp, fresh air. Turn off the TV, put your phone on silent, and let the noise of the world fade away for a little while. Put on your favorite music—something that makes you want to sway, hum, or dance around the kitchen.
And then, create. Experiment. Make something delicious.
If you’ve hung around here for more than a day, you know that cooking for us isn’t just about the necessity of nutrition. It’s an act of joy, a form of therapy, a way to slow down and savor the moment. And what better way to do that than with comfort food? In this case, we’ll take something familiar but with a twist that makes it feel new again.
Chicken Apple Brie Pot Pie.
It takes the nostalgic, cozy flavors of a classic pot pie and elevates them with creamy Brie, sweet-tart apples, and tender chicken, and you can either wrap it in a golden flaky crust, or do what we do and pair it up with some of my favorite buttermilk biscuits. It’s warm, satisfying, indulgent–the perfect dish for cold evenings, gatherings, and enjoying something rich and lovely with people you love.
So go ahead—dance in the kitchen, breathe in the aroma as it bakes, and let this meal be a reminder that joy can be found in the simplest things.
Now, let’s get cooking!
Chicken Apple Brie Pot Pie
Ingredients
- 1 lb chicken breasts boneless, skinless, cut into bite size pieces
- salt and pepper to taste
- 2 tbsp olive oil
- 1 onion medium, finely chopped
- 1 cloves garlic minced
- 2 apples medium
- 1 cup chicken broth
- 1/2 cup apple cider
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp thyme leaves fresh
- 1/2 tsp ground nutmeg
- 6 oz brie cheese rind removed, cut into small pieces
Instructions
- Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onion and sauté until softened, about 4-5 minutes (add more olive oil if the onion sticks). Add the minced garlic and cook for another minute. Stir in the diced apples and cook for 3-4 minutes, until they start to soften.
- Sprinkle the flour over the onion and apple mixture, stirring to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth and apple cider, stirring constantly to prevent lumps. Bring the mixture to a simmer, and cook until the sauce thickens, about 5 minutes.
- Stir in the heavy cream, fresh thyme, and ground nutmeg. Return the cooked chicken to the skillet and stir to combine. Season with additional salt and pepper to taste.
- Remove the skillet from the heat and gently fold in the pieces of Brie cheese, allowing them to melt slightly into the mixture. Stir until mixed.
- If you're pairing with biscuits, you're done! If you want to cover it, use a sheet of puff pastry over the top of the filling, crimp with a fork, brush with beaten egg, and bake in 400°F oven for 20-25 minutes.
Enjoy!
