Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 6
Ingredients: chicken breasts; Knorr Chicken Bouillon; extra virgin olive oil; fresh rosemary leaves; garlic; water; carrots; celery; chicken stock; cornstarch; heavy cream; refrigerated pie crust; egg

15 mins prepServes 6

Delicious chicken pot pie made with marinated chicken, fresh vegetables, and a creamy sauce, topped with a golden crust. This recipe uses Knorr Zero Salt Chicken Bouillon for flavor without the added salt.

6 servings

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Instructions

1: Marinate chicken in olive oil, garlic, and rosemary for 15 minutes.

2: Bring water to a boil and cook carrot, celery, and onions for 2 minutes. Strain out vegetables and reserve vegetable water.

3: Bring reserved vegetable broth and 2 cups chicken stock to a simmer. Whisk in cornstarch combined with a little water.

4: Stir in cream, chicken, vegetables, and Knorr Zero Salt Chicken Bouillon. Whisk occasionally and over medium heat until slightly thickened, about 5 minutes.

5: Place pie crust in the dish and fill with chicken and vegetable mix.

6: Place pie crust on top and brush with egg wash.

7: Bake at 400°F for 25 minutes.

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Chicken Pot Pie

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