CHICKEN POT PIE
A Chef Marco Pierre White Recipe
SERVES 4
PREP TIME: 20 Minute(s)
COOK TIME: 25 Minute(s)
INGREDIENTS
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1-1/2 lbs. boneless, skinless chicken breasts, cut into cubes
1 Tbsp. extra virgin olive oil
Sprigs fresh rosemary and /or thyme, torn into pieces
2 cloves garlic, chopped
1/4 tsp. freshly ground white pepper
2 cups water
7 small carrots, peeled and cut into thirds
6 ribs celery, trimmed and cut into thirds
Pearl or chippoline onions, peeled
1 tub Knorr® Homestyle Stock - Chicken
1-1/2 Tbsp. cornstarch
3 Tbsp. heavy or whipping cream
1 refrigerated pie crust, rolled out lightly
1 egg, beaten
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PREPARATION
- Preheat oven to 400°.
- 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.
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