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Chicken Pot Pie

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  • 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


  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.
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