Chicken Pot Pie

• 7 carrots small, peeled and cut into thirds
• 6 celery
• pearl onions pearl or chippoline, peeled
• 2 cups water
• 1 1/2 pounds boneless skinless chicken breasts cut into cubes
• 1 sprig fresh rosemary and /or thyme, torn into pieces
• 2 cloves garlic
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 1/2 tablespoons cornstarch
• 1 knorr homestyle stock - chicken tub
• 1 refrigerated pizza crust
• 1 eggs
• 3 tablespoons heavy or whipping cream

1. Marinate chicken in olive oil, garlic, rosemary and white pepper 15 minutes.
2. Meanwhile, bring water to a boil and cook carrot, celery and onions 2 minutes. Strain out vegetables, reserve vegetable water.
3. Bring reserved vegetable broth and Knorr(R) Homestyle Stock - Chicken to a simmer in 2-quart saucepan. Whisk in corn starch combined with a little water. Stir in cream, chicken and vegetables. Simmer over medium heat until slightly thickened, about 2 minutes.
4. Brush edges of pie plate with egg. Turn mixture into pie plate, then top with crust; pressing edges to seal. Brush top with egg, then slit.
5. Bake 20 minutes or until crust is golden brown.
6. Preheat oven to 400u0b0.

carrots, celery, pearl onions, water, chicken breasts, rosemary, garlic, ground black pepper, olive oil, cornstarch, knorr, crust, eggs, whipping cream

Taken from www.yummly.com/recipe/Chicken-pot-pie-299550 (may not work)