Chicken Pot Pie

Made from scratch with all your favorite vegetables for the perfect comfort food.
Photo by Kimberley H.
Adapted from knorr.com
Delicious pot pie.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from knorr.com

Ingredients

  • 1 1/2

    pounds boneless, skinless chicken breasts, cut into cubes

  • 1

    tablespoon extra virgin olive oil

  • 2

    sprigs fresh rosemary and /or thyme, torn into pieces

  • 2

    cloves garlic, chopped

  • 1/4

    teaspoon freshly ground white pepper

  • 2

    cups water

  • 3

    small carrots, peeled and cut into thirds

  • 6

    ribs celery, trimmed and cut into thirds

  • Pearl or cippolini onions

  • 1

    tub Knorr® Homestyle Stock - Chicken

  • 1 1/2

    tablespoon cornstarch

  • 3

    Tbsp. heavy or whipping cream

  • 1

    refrigerated pie crust, rolled out lightly

  • 1

    egg, beaten

Directions

Preheat oven to 400°F. Marinate chicken in olive oil, garlic, rosemary and white pepper 15 minutes. Meanwhile, bring water to a boil and cook carrot, celery, and onions 2 minutes. Strain out vegetables, reserve vegetable water. Bring reserved vegetable broth and Knorr® Homestyle Stock - Chicken to a simmer in a 2-quart saucepan. Whisk in corn starch combined with a little water. Stir in cream, chicken, and vegetables. Simmer over medium heat until slightly thickened, about 2 minutes. Brush edges of pie plate with an egg. Turn mixture into pie plate, then top with crust; press edges to seal. Brush top with egg, then slit. Bake 20 minutes or until crust is golden brown.

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