Chicken Apple Brie Pot Pie
This recipe is warm, satisfying, and indulgent, taking the classic flavors of a chicken pot pie and elevating them with creamy brie, sweet-tart apples, and tender chicken.
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.