Country Capatain Pie

1 medium tart apple
2 Tablespoons vegetable oil, divided
1 cup chopped onion (1 medium)
1 teaspoon minced garlic
4 boneless, skinless chicken-breast halves (4 ounces each)
2 Tablespoons all-purpose flour
1 can (15 ounces) diced tomatoes
1/2 cup raisins
2 Tablespoons chopped fresh parsley
1 Tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 sheet frozen puff pastry (from 17.3-ounce box), thawed


Preheat oven to 400°F. Peel, core and chop apple. Heat 1 Tablespoon oil in medium skillet over medium-high heat until hot. Add apple, onion and garlic; cook until softened, about 3 minutes. Remove from skillet.

Cut chicken into 3/4-inch pieces. Add remaining oil to skillet. Add chicken; cook, stirring frequently, until browned, 3-4 minutes. Add flour, stirring to coat chicken. Add tomatoes; cook and stir until thickened, about 1 minute.

Add raisins, parsley, curry powder, salt and thyme to chicken mixture; mix well. Return apple mixture to skillet. Reduce heat to low; simmer 5 minutes to blend flavors. Spoon into a 2-quart baking dish.

Roll pastry to 1 inch larger than baking dish; place over chicken mixture.

Press edges of dough against dish to seal. Cut slits in pastry to vent. Bake pie until crust is golden, 30-35 minutes.

Makes 4 servings


Helpful Tips

Thaw puff pastry just before using. Pastry should still be chilled when it goes into the oven, or it will not puff up properly.