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Ingredients

• 5 cups cooked chicken, chopped or shredded (*please see note)
• 1 1/2 cups red skin potatoes, cubed
• 1 1/2 cups or 1/2 medium yellow onion, diced
• 1 1/2 cups celery, diced
• 1 1/2 cups carrot, diced
• 1 medium apple, cubed (I used a Fiji w/the skin on)
• 2 large cloves garlic, minced
• 6 tbsp butter
• 1/2 cup flour
• 2 cups chicken stock
• 1 cup milk (I used 2%)
• 4 oz. cream cheese (I used light)
• 1 1/2 tsp salt
• 1/2 tsp white pepper
• 3/4 tsp celery seed
• 3 bay leaves
• 2 pie crusts, homemade or store-bought @ room temperature or 2 sheets puff pastry sheets
• 1 egg + splash of water
• *Note: I cooked about 1 1/2 lbs boneless skinless breasts in the crock pot the day before. I seasoned the breasts with Old Bay Seasoning and poured chicken stock over them until they were just submerged. Cooked on high for 4 hours. Removed and shredded & reserved for following day.

Description

I Wanted To Improve My Chicken Pot Pie Recipe And I Believe I Did! I Must Admit, I Drew Inspiration From My Dog's (gourmet) Canned Food - That's Where I Got The Idea To Add Apples. So, I Decided To Use The Same Name To Pay Homage. It May Seem Strange But

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