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Chicken Pot Pie

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 4 boneless, skinless chicken breasts, cut into cubes
  • 15ml extra-virgin olive oil
  • 2 sprigs fresh rosemary, stalks removed
  • 2 cloves garlic, crushed
  • tsp white pepper, freshly ground
  • 500ml water
  • 3 small carrots, peeled and finely chopped
  • 6 stalks celery, finely chopped
  • 8 baby onions
  • 1 KNORR Chicken Stock Pot
  • 1 KNORR Vegetable Stock Pot
  • 15ml cream
  • 1 roll refrigerated pie pastry, rolled out lightly
  • 1 egg, beaten
  • corn flour