Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Honey Mustard Chicken Pie
- add review
- #45214
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 double-crust pie crust (9 inch size)
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
6 tablespoons honey
1 tablespoon prepared Dijon mustard
parsley
salt
ground black pepper
2 tablespoons cornstarch, MIXED WITH
3 tablespoons water
directions
Cut chicken into bite-size chunks, and marinate for 20 minutes 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 in 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 the water to make a paste. 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.
Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape. Bake at 425 degrees F for 15 minutes.
Reduce heat to 350 degrees F. Bake 30 minutes more, or until crust is golden brown.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more honey mustard chicken recipes
reviews & comments