Chicken Honey Mustard Pie – Astor Apiaries

Chicken Honey Mustard Pie

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Make your taste buds buzz with this Chicken Honey Mustard Pie recipe. Packed with flavor, this dish stands out with the subtle sweetness of New York City Raw honey.

  • 1¬†recipe¬†pastry for a 9 inch double crust pie¬†

  • 1¬†pound¬†skinless, boneless chicken breast halves

  • ¬ľ¬†cup¬†soy sauce¬†

  • ¬ľ¬†cup¬†finely diced onion¬†

  • 1¬†clove¬†garlic, minced¬†

  • 1¬†cup¬†chicken broth¬†

  • 1¬†cup¬†julienned carrots¬†

  • 3 ¬Ĺ¬†tablespoons¬†Astor Apiaries New York City Raw¬†honey¬†

  • 1 ¬Ĺ¬†tablespoons¬†Dijon-style prepared mustard¬†

  • 1¬†teaspoon¬†dried parsley¬†

  • salt to taste¬†

  • ground black pepper to taste

  • 1 ¬Ĺ¬†tablespoons¬†cornstarch

  • 3¬†tablespoons¬†water

  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.

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