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Chicken Honey Mustard Pie

Rated as 3.91 out of 5 Stars

"A yummy savory pie I came up with a few years back."
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Ingredients

1 h 30 m servings 345
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  1. Cut chicken into bite-size chunks, and marinate in soy sauce.
  2. In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. 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. Mixture should get pretty thick: add more cornstarch mixture if necessary.
  3. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
  4. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.

Nutrition Facts


Per Serving: 345 calories; 15.9 32.8 17.3 33 899 Full nutrition

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Reviews

Read all reviews 19
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I love it. I marinaded in a mixture of stuff, including some honey and mustard. The soy sauce was still very noticeable, though. The only other change I made was to add some other veggies, since...

Most helpful critical review

This pie was pretty good. Basically it was just like a chicken stirfry in pastry. Hubby did add some mushrooms & some peas & corn as he though it needed something else in it, but it tasted goo...

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I love it. I marinaded in a mixture of stuff, including some honey and mustard. The soy sauce was still very noticeable, though. The only other change I made was to add some other veggies, since...

This was good but needed more filling for all that crust. I used 3 large chicken breasts. Next time I think I would add more veggies - maybe some celery, red pepper and mushrooms. You could add...

Wow! I made this for supper today and it was a really big hit. I didn't have any 9" pie crusts on hand, but I did have a bunch of 8" crusts, so I scaled the recipe by 1.5 in order to fill two ...

This pie was pretty good. Basically it was just like a chicken stirfry in pastry. Hubby did add some mushrooms & some peas & corn as he though it needed something else in it, but it tasted goo...

This was an incredibly savory pie with a tangy kick that was just right! I diced the carrots in small pieces. I was afraid that they would not cook thoroughly otherwise. Aside from that, I foll...

This was really good. My husband loved it. I used whole grain mustard and I added mushrooms instead of potatoes (served mash on the side) I think i added a bit too much corn startch though cuz o...

I added frozen green beans and potatoes which I think were necessary otherwise there wouldn't have been enough to the filling. Unfortunately I left out the soy sauce and it turned out too sweet.

I love this recipe! We have made it several times and every time it comes out perfect. Its a great change from the typical chicken pot pie, and even my boyfriend who doesn't like mustard likes...

What a great twist on traditional pot pie. I had a 9 inch frozen pie crust on hand that I used for the bottom layer, and made a quick top crust using a simple recipie I found on this website. ...