Chicken Honey Mustard Pie

19 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

“A yummy savory pie I came up with a few years back.” - by Dragon

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Metric US

Original recipe yields 1 - 9 inch pie

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.

Nutrition

Amount Per Serving (8 total)

Calories
345 cal
17%

Fat
15.9 g
24%

Carbs
32.8 g
11%

Based on a 2,000 calorie diet

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Reviews (19)

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ONIOND

Oct. 8, 2008

"I love it. I marinaded in a mixture of stuff, including some honey and mustard. The soy sauce was still very noticeable, though. The only other change I made was to add some other veggies, since that'..." See mores the only way to get DBF to eat them. Used the Never, Never Fail Pie Pastry recipe from this site (minus vanilla) for the crust. We both had two pieces, and I look forward to leftovers for lunch tomorrow!"

KARENKINM

Aug. 4, 2007

"This was good but needed more filling for all that crust. I used 3 large chicken breasts. Next time I think I would add more veggies - maybe some celery, red pepper and mushrooms. You could add anoth..." See moreer breast, but it did seem to have plenty of meat. I don't think I'd name this honey mustard as those flavors were overpowered by the soy sauce - I think I might try cutting the soy sauce in half in hopes the honey mustard flavor would be more noticable."

durga2112

Mar. 25, 2007

"Wow! I made this for supper today and it was a really big hit. I didn't have any 9" pie crusts on hand, but I did have a bunch of 8" crusts, so I scaled the recipe by 1.5 in order to fill two crusts..." See more. I was hoping to have some left to freeze or to serve tomorrow, but that's not looking too likely at this point. Other than the scaling, I followed the recipe to the letter (since there was no time given for marinating the chicken, I just left it in a zippered bag overnight). I served it with mashed potatoes, which made a really nice accompaniment for it. I will definitely be making this again."

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