Honey Mustard Chicken Pot Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a tasty dish which is ideal on a cool evening. You can serve it with a mound of buttery mashed potatoes and perhaps some vegetables. Ingredients:
1 pie crust (9 inch double crust pie shell ) |
1 pound boneless, skinless chicken breast |
1/4 cup soy sauce |
3 tbs oil for cooking |
1/4 cup finely chopped onion |
1 clove garlic, minced |
1 cup chicken broth |
1 cup carrots, cut into matchsticks |
4 tablespoons honey |
1 tablespoon dijon mustard |
1 tsp parsley |
1 ground black pepper |
1 tablespoons cornstarch |
2 tbs water |
Directions:
1. Preheat oven to 425° F.
2. Cut chicken into bite-size chunks, and marinate in soy sauce.
3. Pour enough oil in saucepan to coat the bottom of the pan. Sauté onion and garlic over medium-high heat until onion is soft but not brown.
4. Add chicken pieces, and sauté until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, and pepper.
5. Mix cornstarch with a few tablespoons of water to make a paste.
6. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary.
7. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
8. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees Bake 30 minutes more, or until crust is golden brown.
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