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  • ¾ cup onion, chopped
  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • ¼ cup all-purpose flour
  • 1 teaspoon dried sage, crushed
  • ½ teaspoon dried thyme, crushed
  • 2 cups chicken broth
  • 1 21-ounce can MUSSELMAN’S® Apple Pie Filling
  • 5 cups cubed cooked chicken (about 1 1/2 pounds)
  • 1 Salt and ground pepper
  • ½ Salt and ground pepper


  1. Step 1
    Preheat oven to 400°F.

  2. Step 2
    In a large saucepan, cook onion in hot butter and oil over medium heat for 15 minutes or until golden brown and very tender.

  3. Step 3
    Stir in flour, sage, and thyme. Reduce heat to medium-low and cook and stir for 10 minutes or until the mixture is a light caramel color.

  4. Step 4
    Whisk in chicken broth. Whisking continuously, bring mixture to boiling. Reduce heat and simmer 2 minutes.

  5. Step 5
    Remove from heat. Stir in chicken and apple pie filling, and season with salt and black pepper; transfer to 3-quart round casserole and set asid

  6. Step 6
    Unroll pie crust onto a floured surface. Roll to 10-inch circle. Fold edges under and crimp edges to rim of casserole to seal. Cut small vents in the crust.

  7. Step 7
    Bake for 30 to 35 minutes or until crust is golden brown. Let stand for 10 minutes before serving

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