Chicken pot pie is one of my top favorite comfort foods. In the early years of our marriage, there was no way I would have made it homemade. Seemed so complicated. We did have it at home, but it was almost always a frozen variety. I ordered it in restaurants too. I remember choosing it during our 3rd wedding anniversary date night to Marie Callendar’s restaurant.
I’ve come a long ways from that time and I think my family is quite happy that I have. If I say we are having chicken pot pie for dinner they pop into the kitchen frequently during the making of it and say “I can’t wait for dinner!!” or “That smells soooo good!!”. You know I like to make them happy, so I try to work it into the menu plan about once every two months or so. Sometimes skip it during the summer months, but now that weather is cooling down ever so slightly here in Vegas (wooohoo, 63 degrees today!), it seemed like a good choice for early November.
I’ve become quite the fan of the Knorr Homestyle Stock since first using it in my Herb Roasted Chicken and Gravy dinner. I decided to see if there was a recipe for using it in Chicken Pot Pie, so I visit the Knorr recipes section to see if I could find a chicken pot pie recipe.
I found a recipe that looked perfect to try — it was a bit different than other versions, but I decided to try it out, making a few minor changes that would suit our family well. I added a bit of frozen peas and some potato — we love both in chicken pot pie. I also decided to use chopped brown onions instead of the pearl onions to make this recipe a bit more frugal.
I started my prep by marinating the cubed chicken breast in a zipper style bag with some olive oil, chopped garlic, white pepper, and dried rosemary. I did a double batch of the original recipe, so I had 3 lbs of chicken, rather than 1 1/2 lbs.
I chopped up some carrots, celery, onion, and potato.
The vegetables were cooked in boiling water until tender-crisp. When they were done, I removed them from the pot with a slotted spoon, leaving the vegetable water in the pot.
I added the Knorr Homestyle Stock (chicken flavor) to the vegetable water. I also cooked the chicken breasts in a frying pan until cooked through.
The original recipe had the mixture put into a pie plate. Since I doubled it, I decided to put it in a 13×9″ baking dish. To make a crust that would fit the 13×9″ baking dish, I used to refrigerated pie crusts.
I unrolled one package of crusts (which contains two crusts), and smooshed together the edges of them to make one big crust.
In my pot of vegetable water (that I have added the Knorr Homestyle Stock to), I also added a bit of cornstarch mixed with water which thickens everything to make a nice gravy-like consistency, plus I stirred in the the chicken and the carrot/celery mixture. The last item I added was the frozen peas, which I carefully folded in. This mixture was then poured into a greased 13×9″ baking dish.
With the big piece of pie crust, I covered this mixture in the baking dish. I folded the edges under and allowed the pie crust to overlap here and there so it would fit. This big piece of pie crust is more than what you really need, but since there is no bottom crust to this chicken pot pie, I don’t mind having extra on the top.
It it then baked in a 400 degree F oven for about 20-25 minutes, or until the crust is a nice golden brown.
Allow to cool for about 10 minutes or so before serving. You now have a homemade chicken pot pie that is sure to please your family! Enjoy!
Here is my version of the original recipe. If you would like the orginal recipe, including nutritional information, you can find it here: CHICKEN POT PIE – A Chef Marco Pierre White Recipe
- 1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried rosemary
- 2 cloves garlic, chopped
- 1/4 teaspoon ground white pepper
- 2 cups water (or enough to just barely cover vegetables)
- 3 medium-large carrots, peeled and cut into chunks
- 6 ribs celery, trimmed and cut into chunks
- 1 small onion, peeled and chopped
- 2 small potatoes, cubed
- 1 tub Knorr® Homestyle Stock - Chicken
- 2 tablespoons cornstarch
- 4 tablespoons heavy or whipping cream
- 1/2 cup frozen green peas
- 1 refrigerated pie crust
- 1 egg, beaten
- Preheat oven to 400° F.
- Marinate chicken in a zipper style bag or glass bowl in olive oil, garlic, rosemary, and white pepper for 15 minutes. Cook in a frying pan over medium heat until chicken is cooked through and slightly browned.
- Bring water to a boil and cook carrot, celery, potatoes, and onions for 5 minutes or until carrots and potatoes are tender-crisp. Strain vegetables out of the pot, keep vegetable water in the pot.
- In a small bowl, combine cornstarch with a bit of water to create a thick gravy consistency. Bring reserved vegetable broth to a boil and add Knorr® Homestyle Stock, whisk to dissolve. Whisk in corn starch mixture into boiling water/Knorr mixture. Stir in cream, chicken and vegetables (excluding peas). Simmer over medium heat until slightly thickened, about 2 minutes. Gently fold in frozen peas.
- Pour mixture into pie plate and top with crust; pressing and folding edges to seal. Brush top with egg, then slit with knife slightly to vent or poke with fork tines. Bake 20-25 minutes or until crust is golden brown.
This #NewKnorrStock shop has been compensated as part of a social shopper insights study for Collective Bias #CBias — all opinions, as always, are 100% my own.