Chicken Pot Pie

Chicken Pot Pie

Preparation Time20 mins Cooking Time25 mins Makes 4 servings

Packed with tender vegetables and chicken, this chicken pot pie recipe is full of flavor and is ready in about 20 minutes, so it’s a great weeknight dinner.

Ingredients List
  1. 1 1/2 lbs. boneless, skinless chicken breasts, cut into cubes
  2. 1 Tbsp. extra virgin olive oil
  3. 2 sprigs fresh rosemary leaves
  4. 2 cloves garlic
  5. 1/4 tsp. freshly ground white pepper
  6. 2 cups water
  7. 3 small carrot
  8. 6 ribs celery
  9. Pearl or chippoline onions
  10. 1 tub Knorr® Homestyle Stock - Chicken
  11. 1 1/2 Tbsp. cornstarch
  12. 3 Tbsp. heavy cream
  13. 1 refrigerated pie crust, rolled out lightly
  14. 1 egg, beaten


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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.