Chicken Pot Pie

Chicken Pot Pie

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A tasty chicken pot pie is a force to be reckoned with! This perfect weeknight dinner recipe is ideal for busy families with kids.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time25 minutes


  • 4 boneless, skinless chicken breasts, cut into cubes
  • 15 ml extra-virgin olive oil
  • 2 sprigs fresh rosemary, stalks removed
  • 2 cloves garlic, crushed
  • ¼ tsp freshly ground white pepper
  • 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
  • 1 roll refrigerated pie pastry, rolled out lightly
  • 1 egg, beaten
  • Corn flour


  • Preheat your oven to 200°C.
  • Marinate chicken in olive oil, garlic, rosemary and white pepper for 15 minutes.
  • 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.
  • 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.
  • Stir in cream, chicken and the strained 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.
  • Serve with a salad or beetroot.