Chicken and Honey Mustard Pastry Pie
Tart
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Cook Time
1 h 30 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This Chicken and Honey Mustard Pastry Pie is a delightful twist on a classic comfort food. I've been making this recipe for family gatherings for years, and it's always a hit! The combination of savory chicken, sweet honey, and tangy mustard creates a flavor profile that's both comforting and exciting. The flaky pastry crust adds a satisfying crunch to every bite. It's perfect for a cozy autumn dinner or a casual brunch with friends. While it takes a little time to prepare, the result is well worth the effort. Feel free to add other vegetables like peas or corn for extra flavor and texture.
Ingredients (14 ingredients)
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1 recipe pastry for a 9 inch double crust pie
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1 pound skinless, boneless chicken breast halves
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0.25 cup soy sauce
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0.25 cup finely diced onion
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1 clove garlic, minced
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1 cup chicken broth
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1 cup julienned carrots
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3.5 tablespoons honey
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1.5 tablespoons Dijon-style prepared mustard
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1 teaspoon dried parsley
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salt
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ground black pepper
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1.5 tablespoons cornstarch
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3 tablespoons water
Preparation (8 steps)
Prepare the chicken
Cut the skinless, boneless chicken breast halves into bite-size chunks and marinate in ¼ cup of soy sauce. Set aside.
Chop onion and garlic
Place ¼ cup of finely diced onion and 1 clove of garlic into the mixing bowl. Chop for 3 Sec./Stufe 7.
Sauté onion and garlic
Add a little oil to the mixing bowl. Sauté the onion and garlic for 3 Min./120°C/Stufe 1.
Cook the chicken
Add the marinated chicken pieces to the mixing bowl. Cook for 5 Min./100°C/Stufe 1 until the chicken is cooked through.
Add remaining ingredients
Add 1 cup of chicken broth, 1 cup of julienned carrots, 3 ½ tablespoons of honey, 1 ½ tablespoons of Dijon-style prepared mustard, 1 teaspoon of dried parsley, salt to taste, and ground black pepper to taste to the mixing bowl. Stir for 30 Sec./Stufe 2/Linkslauf.
Thicken the mixture
Mix 1 ½ tablespoons of cornstarch with 3 tablespoons of water to make a paste. Add the cornstarch mixture to the mixing bowl. Cook for 5 Min./100°C/Stufe 2, stirring constantly, until thick.
Assemble the pie
Pour the chicken mixture into a pie shell. Top with the crust, cutting small slits in the top to let steam escape.
Bake the pie
Bake at 220 degrees C for 15 minutes. Reduce heat to 175 degrees C. Bake 30 minutes more, or until the crust is golden brown.
Finished cooking? Great! 🎉
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Created by
Charlotte Martinez
2
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten: Wheat, Rye, Barley, Oats, Spelt, Kamut
- Soybeans
- Mustard
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