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Categories:
carrots celery pearl onions water chicken breasts rosemary garlic ground black pepper olive oil cornstarch Knorr crust eggs whipping cream
Viewed: 34 - Published at: 9 years agoIngredients
- 7 carrots small, peeled and cut into thirds
- 6 celery
- pearl onions pearl or chippoline, peeled
- 2 cups water
- 1 1/2 pounds boneless skinless chicken breasts cut into cubes
- 1 sprig fresh rosemary and /or thyme, torn into pieces
- 2 cloves garlic
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 1/2 tablespoons cornstarch
- 1 knorr homestyle stock - chicken tub
- 1 refrigerated pizza crust
- 1 eggs
- 3 tablespoons heavy or whipping cream
Method
- 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(R) 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.
- Preheat oven to 400°.
