Not sure what to do with the leftover chicken or turkey from last night’s dinner? Give them a delicious makeover with this easy pie recipe.
Cut the chicken into bite-size chunks, and marinate in soy sauce.
In a lightly oiled saucepan, saute the onions and the garlic over medium-high heat until the onions are soft but not brown.
Add chicken pieces, and saute until chicken is warm. 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.
Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F. Bake 30 minutes more, or until crust is golden brown.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille