Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 45 min
Yield: 4 servings
Ingredients: 7 carrots small, peeled and cut into thirds; 6 celery; pearl onions pearl or chippoline, peeled; 2 cups water; 1 1/2 pounds boneless skinless chicken breasts cut into cubes; 1 sprig fresh rosemary and /or thyme, torn into pieces; 2 cloves garlic; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil; 1 1/2 tablespoons cornstarch; 1 knorr homestyle stock - chicken tub; 1 refrigerated pizza crust; 1 eggs; 3 tablespoons heavy or whipping cream

KNORR

14Ingredients

45Minutes

360Calories

Read Directions

Ingredients
US|METRIC
SERVINGS:

7 carrots (small, peeled and cut into thirds)
6 celery
pearl onions (pearl or chippoline, peeled)
2 cups water
1 1/2 pounds boneless skinless chicken breasts (cut into cubes)
1 sprig fresh rosemary (and /or thyme, torn into pieces)
2 cloves garlic
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 1/2 tablespoons cornstarch
1 knorr homestyle stock - chicken (tub)
1 refrigerated pizza crust
1 eggs
3 tablespoons heavy or whipping cream

Directions

Marinate chicken in olive oil, garlic, rosemary and white pepper 15 minutes.
Meanwhile, bring water to a boil and cook carrot, celery and onions 2 minutes. Strain out vegetables, reserve vegetable water.
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.
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.
Bake 20 minutes or until crust is golden brown.
Preheat oven to 400°.

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