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Chicken Pot Pie

Chicken Pot Pie 
  • 4 People
  • 45 min.
  • easy 
A good chicken pot pie is a force to be reckoned with! This is a perfect weeknight dinner recipe, especially for the kids. Packed with tender chicken and vegetables, this comfort classic is not only seriously tasty, but also really quick to make! 

Tips

Better For You Tips : For a lighter option top this pie with a creamy nutritious sweet potato mash instead of pastry. 

Ingredients
  • 4 boneless, skinless chicken breast, cut into cubes
  • 15 ml extra virgin olive oil
  • 2 sprigs fresh rosemary, stalks removed
  • 2 cloves garlic, crushed
  • 1 ml white pepper to season
  • 500 ml water
  • 3 small carrots, peeled and finely chopped
  • 6 stalks celery, finely chopped
  • 8 baby onions
  • 1 Knorr chicken stock pot
  • 1 Knorr vegetable stock pot
  • 15 ml cream
  • 400 g (about 1 roll), frozen puff pastry (pie pastry) rolled out lightly
  • 1 egg, beaten
  • corn flour
Cooking Method

  1. Preheat your oven to 200°C.

  2. Marinate chicken in olive oil, garlic, rosemary and white pepper for 15 minutes.

  3. Meanwhile, bring water to the boil and add Knorr Vegetable Stock Pot, carrots, celery and onions and cook for 2 minutes. Strain out vegetables, reserve vegetable liquid.

  4. Re-heat reserved vegetable liquid, add Knorr Chicken Stock Pot and simmer. Thicken by mixing a little corn flour with some water to form a smooth paste then stir into the stock.

  5. Stir in cream, chicken and the strained vegetables. Simmer over medium heat until slightly thickened, about 2 minutes.

  6. 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.

  7. Bake 20 minutes or until crust is golden brown.

  8. Serve with a salad or beetroot.

  • Nut Free
  • Dairy Free
  • Gluten Free

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