Tuesday, December 2, 2008

Honey Mustard Chicken Pot Pie

I decided a pot pie would be good use of a lot of the CSA vegetables we have on hand. Also we had some homemade pie crust in the freezer from our last Cookin' Minnesota meetup. Matt suggested flavoring the cream sauce with mustard to give it a little bit of a different flavor. I decided to take it one step further & use honey mustard, a flavor I love with chicken
Honey Mustard Chicken Pot Pie
The mustard really added a lot of flavor to the white sauce though perhaps it was a touch sweet. Next time we'll add a tablespoon of brown mustard as well & that should balance the flavors of the mustard & the honey just right. We really enjoyed the combination of vegetables in this pie as well, we don't usually add parsnips or sweet potato but loved the flavor of both.
Honey Mustard Chicken Pot Pie
You can use homemade or store-bought crust for this. If you do use homemade roll it out to about 1/8-inch thick. Matt used some of the leftover scraps of dough to cut out snowflakes to decorate the pies. The rest of the dough was made into cinnamon sugar cookies for dessert, yum!

Honey Mustard Chicken Pot Pie

1 T olive oil
1 medium carrot, chopped
1 small parsnip, chopped
1 small sweet potato, peeled & cut into 1/2-inch cubes
1 small onion, peeled & chopped
1 stalk celery, chopped
2 T unsalted butter
2 T flour
1 c milk
2 T honey mustard
1 T mustard, brown or dijon would work great (optional)
1/4 c frozen peas
1 large cooked chicken breast, cut into small cubes
salt & pepper
1 pie crust
1 egg, beaten

Preheat oven to 400 F.

In a large saucepan heat the olive oil over medium-high. Add all the vegetables except the peas & cook until the onions are translucent & the other vegetable are starting to get tender. Add the butter. Once the butter has melted sprinkle in the flour. Cook while stirring for 1 minute. Slowly add the milk, about 1/3 cup at a time, while stirring. Continue to cook & stir until thickened & bubbling. Stir in the mustard, peas & chicken. Divide the filling between two large single serving ramekins.

Cut two circles from your pie dough about 1/2 to 1-inch bigger around than the to of the ramekins. Gently place one circle on top of each ramekin, pressing around the sides. Brush the crust with the beaten egg. Place on a baking sheet & bake for 25- 30 minutes until golden brown.

Serves 2

Honey Mustard Chicken Pot Pie


Stacey Snacks said...

wasn't that yummy?

Finla said...

WOw these looks really delicious.

Jersey Girl Cooks said...

That looks like a beautiful crust. I like the added punch of flavors.

Anonymous said...

Great flavor combination. And it looks beautiful!

Peter M said...

...or you could just hold the honey, enough sweetness from the carrots, no?

Regardless, a fab looking pot pie and dishes like this make leftovers a joy.

Beth (jamandcream) said...

I love honey and mustard combo. Sounds great to me

Giff said...

I'm going to have to join in with you and Stacey and make a pot pie soon. Tired of looking at yummy pics I can't eat!

Vicki said...

That looks seriously delicious and comforting :)

Andrea said...

I love the idea of the mustard! And that crust looks insanely good. Yum Yum!

Sharon said...

I like the idea of combining honey mustard with brown! I do that with my sandwiches so I can see how tasty it'd be in a pot pie.

Lori said...

I love the snowflake Matt!

I havent made one of these pies in ages. Such comfort food. I like the idea of adding mustard. Did you hear the Maille mustard plant in France is closing up shop? I bought a couple bottles of their grain mustard yesterday as I love it.

grace said...

there you go with the pies again. i shall never tire of them. :)
meanwhile, the snowflakes are an awesome touch, and cinnamon sugar cookies are always a winner. :)

amycaseycooks said...

I always skip the egg wash step with the crust. Looking at your beautiful crust, I am never skipping it again.

The honey mustard is a nice touch.

Anonymous said...

Hello! Love your blog! So many wonderful recipes to look through! This pot pie sounds fantastic... I like the twist you gave it with the honey mustard.

I would love to write about your recipe on our blog! If you are interested send me an email :)

Haley, KI Blogger

kat said...

Haley - I need an email address in order to email you. I can't find one in your blog anywhere

gaga said...

I love how you paired a flavor that goes so well with chicken into the pot pie! It must be delicious.

Deborah said...

Love the festive snowflake! This looks like the perfect cold weather dinner.

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T = Tablespoon
t = teaspoon
c = cup
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