Chicken Pot Pie

By KimberleyH

Made from scratch with all your favorite vegetables for the perfect comfort food.

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

Preparation

Step 1

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.