Aunt Carolyn's Honey Mustard Chicken Pie
Ingredients
- 1 - 9 inch double crust
- 1 lb boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 cup carrots, cut into matchsticks
- 4-6 T honey
- 1 heaping T. prepared Dijon mustard
- Parsley
- salt
- fresh ground pepper
- 1-2 T cornstarch
- Oil for cooking
- water
Instructions
Cut chicken into bite-size chunks and marinate in soy sauce. Pour enough oil in saucepan to coat the bottom of the pan; 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. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make paste. bring chicken mixture to a boil and stir in cornstarch. Cook, stirring constantly, until thick. Mixture should get pretty thick. Add more cornstarch mixture if necessary. Pour chicken into pie shell. Top with crust, cutting small slits in the top to let the steam escape. Bake at 425(F) for 15 minutes. Reduce heat to 350(F). Bake 30 minutes more until crust is golden brown.
*This recipe is one of Momma's sisters (Aunt Carolyn:)It can also be found in the cookbook "Krewe de les Femmes Mystique Presents Divas, 2005". It's her Mardi Gras Krewe's cookbook that they put out last year:)
*This recipe is one of Momma's sisters (Aunt Carolyn:)It can also be found in the cookbook "Krewe de les Femmes Mystique Presents Divas, 2005". It's her Mardi Gras Krewe's cookbook that they put out last year:)
Recipe Info
Views
878
Date
January 6, 2006
Categories
Poultry
Casseroles