This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chicken Pot Pie III
Easy Honey Mustard Mozzarella Chicken
Chicken Pot Pie VII
Honey Mustard Chicken with Pretzel Crust
Curried Honey Mustard Chicken
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Top 9 Bacon-Wrapped Chicken Recipes
8 Tasty Takes on Chicken Parmesan
Roasting Chicken
Top 5 Fried Chicken Recipes
Perfect Fried Chicken
Related Collections
Chicken and Turkey Quiche and Savory Pies
Chicken Breast Recipes
Chicken Recipes
Quiche and Savory Pies
Main Dish

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken Honey Mustard Pie

By: Dragon

"A yummy savory pie I came up with a few years back."

Rate/Review | Read Reviews (19)

What to Drink?
	Chardonnay
	Beer

Prep Time:
30 Min

Cook Time:
1 Hr

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch pie

Ingredients

1 recipe pastry for a 9 inch double crust pie
1 pound skinless, boneless chicken breast halves
1/4 cup soy sauce
1/4 cup finely diced onion
1 clove garlic, minced
1 cup chicken broth
1 cup julienned carrots
3 1/2 tablespoons honey
1 1/2 tablespoons Dijon-style prepared mustard
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 1/2 tablespoons cornstarch
3 tablespoons water

Directions

Cut chicken into bite-size chunks, and marinate in soy sauce.
In a lightly oiled saucepan, 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 a few tablespoons of 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 (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.