Chicken Potpie With Apples And Brie

Courtesy of Amrita Rawat
March 2015


2 small shallots, thinly sliced
2 Tbsp. butter
1 large crisp apple, peeled, cored and diced
Kosher salt and freshly ground black pepper to taste
2 tsp. dried thyme
1 Tbsp. flour
cup chicken stock
2 cups cooked shredded chicken
8 oz. brie, sliced
1 box frozen puff pastry sheets, thawed
1 egg yolk, beaten


Preheat oven to 425 degrees. Coat a 9-inch pie pan with nonstick cooking spray.
In large skillet over medium heat, saute the shallots in the butter until softened, 3 to 4 minutes. Add the apple, thyme, salt and pepper to taste and saute 3 to 4 minutes.
Sprinkle the apples with the flour and stir to coat the mixture. Add the stock and reduce the heat to low. Add the chicken and stir to coat. Let the mixture simmer 1 to 2 minutes until just thickened. Remove from the heat.
Spoon the mixture into the prepared pie dish. Cover the top with the slices of brie, then cover with the puff pastry sheets and trim the edges. Brush the top with egg yolk, then poke a hole in the center of the crust to vent.
Bake 15 minutes, then reduce the temperature to 400 degrees and bake another 15 minutes until the puff pastry is browned and bubbling at the edges. Let cool 5 minutes, then serve.