Anyone that knows me well will tell you that I’m a familiar over-thinker. It’s the reason that half of our house is still undecorated; I only can’t decide exactly what I want to hang on certain walls or precisely what design style I want in particular rooms. Indecision is only something I’ve learned to accept about myself. But, I’m working on it;)

Enter this Split Decision Pie Pan!

When Chicago Metallic first sent me their Split Decision Pie Pan, I thought long and hard about what 2 pies I wanted to make. At first I was leaning towards 2 different flavors of fruit pie. But then, Stephen presented the idea of using the pie dish to create a whole meal in one adorable little pie. So, we ran with it!

One of the things that Worth keeping about this split decision pie pan is that it doubles as a regular pie pan. SO, no need for a lot of extra kitchen utensils (because I already have WAY too many random kitchen gadgets in my house). The pan comes with a removable bottom so the split decision insert can come out and a flat bottom can go in for a regular pie.

I went back into the archives of my blog to revamp some old recipes. I used THIS healthier chicken pot pie as well as THIS apple pie recipe. It took a little testing to get the proportions simply right but I DID IT! The whole pie is surprisingly unfussy to throw together and the reliable well rounded meal:) We’re big fans!

For ease, I used a store bought crust here. You can make your own if you’d like but I wanted this dish to be straightforward and approachable. I have a great recipe for pie crust made with coconut oil if you’re into that. Otherwise, GO FOR the store bought crust. I won’t tell anyone:)

First up, the chicken pot pie side:

The chicken pot pie stuffing comes together in one simple skillet. Shredded chicken, veggies, and a simple sauce are brought together on the stove top. For this extra EXTRA speedy and unfussy, you can buy a rotisserie chicken, shred that, and use it in this pie. Otherwise, you can follow the written recipe for how to cook the chicken in the skillet yourself.

Sticking with the theme of short and unfussy, I used a bag of frozen veggies instead of chopping everything up myself. Fresh veggies are completely an option if you already have everything on had but the frozen is simply as good.

I GENUINELY love how savory this simple chicken pot pie is. It’s something that I plan to make more often for dinner.

Next up, the apple pie side:

The first time that I made this, I folded the crust over both sides of the pie. So, no lattice crust on the apple pie. It worked out and was a bit easier than the lattice BUT it resulted in a pie that was *ever* so slightly too juicy. The lattice allows some of the moisture to escape and the juiciness of the pie turned out reliable!

The filling is simple to make and comes together while you wait for the chicken to cook.

Thinly sliced apples are mixed in a bowl with a bit of flour, spices, sugar, and lemon juice. Then it’s piled into the pie dish and covered with a lattice crust. It’s THAT straightforward. We should all be making from-scratch apple pie way more often.

Once both of the fillings are in the pan and the top crusts are on, the pie is ready for the oven. Both sides bake perfectly at the same temperature and for the same amount of time which is what makes this combo so dependable.

For the 2 of us eating this pie, the chicken pot pie side we split in half while the apple pie was cut into quarters meaning that we had leftover pie for the next day (if it lasted that long).

I’m TRULY excited to try out some more split decision pies. Any suggestions?? In Nashville, strawberries and peaches are both in season so I might try and make that happen soon. SO many possibilities!

Thank you again to Chicago Metallic for sponsoring this post. You can buy the Split Decision Pan HERE. If you end up making this apple and chicken pot split decision pie, please let me know by tagging me on Instagram @.