Savory Chicken and Apple Pot Pie

Method

1. Preheat oven to 400ºF conventional or 350ºF convection.
2. In a large sauteuse or braisier, heat butter and oil; add onion and sauté over medium heat 8 minutes, or until golden brown and very tender. 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.
3. Slowly whisk in stock, a little at a time, until smooth. Bring mixture to a boil, reduce heat and simmer 3 minutes, whisking often. Remove from heat. Stir in chicken and apple pie filling. Adjust seasonings with salt and black pepper. Hold.
4. To Prepare One Pan: Ladle chicken filling mixture into bottom of shallow full-size steamtable pan and spread in an even layer. Roll out piecrust on a floured surface to a 13" x 21" rectangle and place on top of chicken in pan. Seal edges onto edge of pan. Cut small vents in the crust. Bake in 400ºF conventional or 350ºF convection oven 35-40 minutes or until golden brown and filling is completely heated through. Remove from heat and let cool 5 minutes before serving. Use an 8-oz./1-cup scoop or portion per serving.
5. To Prepare Individual Casseroles: Ladle 1 cup chicken filling into 12-oz. casserole dishes. Roll out dough and cut into individual circles wide enough to drape slightly over the edge of the rim. Pinch and seal tightly. Place on sheet pans and chill until ready to bake and serve. Roll to 10” circle. Fold edges under and crimp edges to rim of casserole to seal. Bake in 400ºF conventional or 350ºF convection oven 25-30 minutes, or until golden brown and filling is completely heated through. Remove from heat and serve immediately.