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Chicken Pan Pie
- 1 sheet frozen puff pastry, thawed
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/4 cup plus 2 tablespoons flour, plus more for dusting
- 1 teaspoon vanilla or almond extract
- 1/2 teaspoon salt
- 3 apples
- Store-bought caramel sauce, for serving
- Flaky sea salt, for serving
Preheat the oven to 400°F degrees.
Dust a work surface with a little bit of flour. Using a rolling pin, roll the puff pastry a bit just to smooth it out a bit. Place the puff on a cookie sheet, allowing the access to hang over the edges. Using a fork, poke a bunch of holes in the bottom of the crust so that the puff pastry doesn’t over-rise in the oven.
In a small bowl, mix together the brown sugar, butter, flour and vanilla with a fork. Add 1/2 teaspoon salt then mix until coarse and crumbly; set aside
Peel the apples if you want to. (I don’t mind the skin so I leave it on.) Using a sharp knife or mandoline, thinly slice the apples into 1/4-inch slices. Place the apples into the puff pastry in a thin layer, allowing them to overlap each other a little bit. Sprinkle the brown sugar mixture over top of the apples then fold the excess dough over the top of the apples.
Place in the oven and bake for 25-30 minutes or until the edges of the puff pastry are golden brown.
Just before serving, drizzle the pie with caramel sauce and sprinkle with a little sea salt.
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