When fall starts turning into winter (in the length of days, if not in temperature), I start craving a good, hot chicken pot pie. Because I ate so many frozen chicken pot pies as a kid, I didn’t really enjoy them until I had American Cafe’s version. Then I realized how hearty and delicious they could be!
This recipe is NOT from American Cafe, but the soy sauce and mustard give it an interesting kick. It’s for a double-crust pie, but I made this one open-faced, both to save calories and because my pie crusts wouldn’t roll out properly. :)
Honey Mustard Chicken Pot Pie
Ingredients:
1 9-inch frozen pie crust (two-pack or double crust)
1 lb. skinless, boneless chicken breasts, diced
¼ cup soy sauce
¼ cup finely diced onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, sliced julienne
3 1/2 Tbsp honey
1 ½ Tbsp Dijon mustard
1 tsp dried parsley
Salt and pepper to taste
1 ½ Tbsp cornstarch dissolved in 3 Tbsp water
Directions:
1. Preheat oven to 425 F. Marinate diced chicken in soy sauce.
2. In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion is soft, but not brown. Add chicken pieces and saute until chicken is cooked through.
3. Stir in chicken broth, carrots, honey, mustard, parsley, salt, and pepper. Bring to a boil.
4. Add cornstarch mixture and cook, stirring constantly, until thick. Add more cornstarch mixture if necessary. (Never add cornstarch alone to a dish – always combine with water first!)
5. Pour chicken mixture into pie shell. Top with the second pie crust, cutting small slits in top to let steam escape. Bake at 425 F for 15 minutes, then reduce heat to 350 and bake for 30 more minutes, or until crust is golden brown.
PS – If you’re looking for a last-minute sweet potatoes recipe for Thanksgiving, I have a delicious one here!
Ooh, I need to remember to make your sweet potatoes next year! And this pot pie looks good. :) I’m not big on pot pies either, but my friend Diane gave me her recipe and it’s SO GOOD.