Ingredients
2
slices bacon
1 1/4
lb. boneless skinless chicken thighs, cut into 1-inch pieces
1
cup chopped onions
1
large carrot, chopped
1
medium Yukon Gold potato, diced
1
medium apple, peeled, coarsely chopped
1
tablespoon chopped fresh parsley
3/4
teaspoon dried sage leaves, crumbled
1
cup ready-to-serve fat-free chicken broth with 1/3 less sodium
3/4
cup apple cider or apple juice
3
tablespoons all purpose or unbleached flour
1/8
teaspoon pepper
4
oz. (1 cup) finely shredded Cheddar cheese
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 375°F. Cook bacon in large skillet over medium heat for 5 to 8 minutes or until crisp. Drain on paper towels. Reserve bacon drippings. Crumble bacon into ungreased 9 1/2-inch deep-dish pie pan.
Add chicken to bacon drippings in same skillet. Cook over medium-high heat for 4 to 6 minutes or until lightly browned, stirring frequently. With slotted spoon, place chicken over bacon in pie pan.
Add onions, carrot, potato and apple to same skillet; cook 8 to 10 minutes or until lightly browned, stirring occasionally. Stir in parsley and sage. Spoon evenly into pie pan.
Add broth and 1/2 cup of the cider to same skillet; scrape up any browned bits from bottom of skillet. Bring to a boil.
Meanwhile, in small bowl, blend remaining 1/4 cup cider and flour with wire whisk until smooth.
Gradually add flour mixture to boiling liquid in skillet, stirring constantly. Boil 3 to 4 minutes or until thickened, stirring constantly. Stir in pepper. Pour over vegetables in pie pan. Stir gently to combine. Sprinkle with cheese.
Place pie crust over mixture in pie pan; flute edge. Cut slits in several places in crust. Place pan or foil on rack below pie to guard against spills.
Bake at 375°F. for 28 to 33 minutes or until edge of crust is deep golden brown.
