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Chicken Pot Pie

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into cubes
  • 1 Tbsp. extra virgin olive oil
  • 2 sprigs fresh rosemary leaves
  • 2 cloves garlic
  • 1/4 tsp. freshly ground white pepper
  • 2 cups water
  • 3 small carrot
  • 6 ribs celery
  • Pearl or chippoline onions
  • 1 tub Knorr® Homestyle Stock - Chicken
  • 1 1/2 Tbsp. cornstarch
  • 3 Tbsp. heavy cream
  • 1 refrigerated pie crust, rolled out lightly
  • 1 egg, beaten
  • 1 Preheat oven to 400°.
  • 2 Marinate chicken in olive oil, garlic, rosemary and white pepper 15 minutes.
  • 3 Meanwhile, bring water to a boil and cook carrot, celery and onions 2 minutes. Strain out vegetables, reserve vegetable water.
  • 4 Bring reserved vegetable broth and Knorr® Homestyle Stock - Chicken to a simmer in 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.
  • 5 Brush edges of pie plate with egg. Turn mixture into pie plate, then top with crust; pressing edges to seal. Brush top with egg, then slit.
  • 6 Bake 20 minutes or until crust is golden brown.