My original idea for this recipe came in the form of a hand-pie.
If you’ve not had the opportunity to experience a true hand-held little pie, you must figure out some way to get your grubby little fingers on the absolute awesomeness TODAY.
It’s soft of like a pot pie, but baked in such a way you can transport, carry, and eat on the run from the palm of your hand.
Decades ago, while visiting Zimbabwe for a month long sojourn and safari, we were inundated with “Pie City.” I believe this to be Africa’s version of Chick-fil-a. It’s the best damn fast food on the continent.
Hundreds of sweet and savory pie combinations litter the menu and lines file out the door.
It’s quite the experience.
And while I wasn’t able to create the “Pie City” experience from the palms of my own hands in my humble Rocky Mountain kitchen, I came pretty close.
A pot pie lasagna or layer cake, if you will.
Or, an “assemblage” of flavors.
However you choose to layer the dealio, it’s damn good.
Chicken, apples, and cheddar.
What could be better?
I’ve got one up on you, Pie City!
Chicken Apple Cheddar Assemblage
2 small boneless, skinless chicken thighs
2 tsp. butter
salt and pepper
1 Tbs. butter
2 medium apples, shredded
1/2 yellow onion, diced
sea salt and pepper
1 cup sharp cheddar cheese, shredded
1 sheet of puff pastry, thawed
Preheat the oven to 425 degrees.
Combine the chicken and 2 tsp. butter in an oven safe baking dish. Season with salt and pepper. Cover tightly and bake for about 35 minutes, until the chicken is cooked through. Cool. Once cool enough to handle, shred the chicken in a large bowl with two forks.
Meanwhile, heat the remaining 1 Tbs. butter in a large skillet. Add onions and apples and saute until golden brown. Allow to cool and mix with the shredded chicken and grated cheese.
Slice the puff pastry sheet into four equal squares. Top one layer with 1/3 of the chicken apple cheddar mix. Top with another layer of pastry. Spread another 1/3 of the cheddar mix, then top with another pastry square. Finally, finish off the last 1/3 of the chicken and cheddar component, and layer with the last pastry sheet.
Bake on a parchment lined baking sheet for about 30-40 minutes, until the pastry begins to turn golden brown.