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
Details
Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from knorr.com
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.
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