Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Pot Pie


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400° F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Card powered byTasty Recipes