Honey Mustard Horseradish Chicken Pot Pie



Recipe, here

You Will Need:

 

• 1 Large Mixing Bowl
• Cutting Board
• Large Chopping Knife
• Rubber Spatula
• Baking Sheet
• Aluminum Foil
• Frying Pan
• Pie Plate

 

Ingredients:

• 10 Yukon Gold Potatoes
• 2 Carrots
• 2 Parsnips
• 1 Sweet Potato
• 1 Sunchoke
• Large Bunch Scallions 
• 1 Tablespoon Olive Oil
• Balsamic Vinegar (enough to drizzle)
• 2 Sprigs of Rosemary (Even I, who loves to cut corners, would never use dried Rosemary... I just can't recommend that!)
• 2 Large Chicken Breasts
• 1-2 Tablespoons Vegetable Oil
• 3 Tablespoons Honey
• 3 Tablespoons Horseradish Mustard (one time I used fresh grated horseradish from the CSA and dijon mustard, but if you are a mustard kind of person like me, a bottle of horseradish mustard won't go to waste in the fridge door - I used Annie's Organic)
• 1-2 Tablespoon Soy Sauce
• Salt and Pepper to Taste
• Pie Crust (pre-prepared or google one that looks easy)

 

Directions:

1. Preheat the oven to 425 degrees

2. Chop all of the vegetables into roughly the same sized chunks

3. Add scallions and toss with olive oil and rosemary, drizzle with balsamic vinegar and dash with salt and pepper to taste (more pepper, less salt for me!)

4. On a aluminum foil lined baking sheet roast mixture for 30 minutes

5. Cut chicken into bite-sized chunks and heat frying pan to medium

6. Add oil and wait for water-test sizzle, add chicken and cook 5 minutes

7. Drizzle with soy sauce and cook until done (3-5 minutes)

8. In mixing bowl mix together honey and mustards, salt and pepper to taste

9. Toss together chicken and vegetables into honey mustard sauce, taste! Add more honey/mustard as needed

10. Add chicken and veggie mixture to pie plate (make sure the crust is in there - I don't top this one with another pie crust) and bake at 425 for 25 minutes

For more recipes check out: The Realistic Housewife

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Source: http://cooking.livejournal.com/9050214.html

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