AUTUMN-INSPIRED CHICKEN, APPLE, & BUTTERNUT POTPIE
1 stick butter
3 large carrots, chopped into ½” dice (about 1 cup)
1 large butternut squash, chopped into ½” dice (about 2 ½ cups)
⅓ cup fresh sage, chopped
1 teaspoon salt
2 teaspoons fresh ground black pepper
½ cup flour
1 ½ cups chicken stock
2 cups milk
3 cups cooked chicken breast, shredded into bite-size pieces
1, 21-ounce can Lucky Leaf Apple Pie Filling
1 cup frozen corn kernels
1, 14.1-ounce package refrigerated pie crusts (crusts for 2 9” pies)
1 egg yolk + 1 teaspoon water, beaten
Preheat oven to 375 degrees.
Melt the butter in a large deep skillet and add carrots, butternut, and sage. Cover the pan and cook for about 10 minutes, stirring frequently, until carrots and butternut are just fork tender. Season with salt and pepper.
Add flour to the pan and stir to coat, cooking for one minute over medium-low heat. Gradually add the chicken broth and milk. Stir gently as sauce thickens. Add chicken, Lucky Leaf Apple pie filling, and corn to the pan and stir to combine. Remove from heat and let cool to room temperature.
Remove one crust from the package. Lightly flour the counter top and roll to 13” width (this can be done while filling is cooking). Place in the bottom of a 10” pie plate. Put the filling in the bottom crust. Roll out the second crust to 12”and place on top of filling. Roll in the edges and crimp to form a crust. Brush with egg wash and bake for 40-50 minutes until crust is browned and filling is bubbling.