Preheat your oven to 200°C.
Marinate chicken in olive oil, garlic, rosemary and white pepper for 15 minutes.
Meanwhile, bring water to the boil and add Knorr Vegetable Stock Pot, carrots, celery and onions and cook for 2 minutes. Strain out vegetables, reserve vegetable liquid.
Re-heat reserved vegetable liquid, add Knorr Chicken Stock Pot and simmer. Thicken by mixing a little corn flour with some water to form a smooth paste then stir into the stock.
Stir in cream, chicken and the strained vegetables. Simmer over medium heat until slightly thickened, about 2 minutes.
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.
Bake 20 minutes or until crust is golden brown.
Serve with a salad or beetroot.
BETTER FOR YOU TIPS : For a lighter option top this pie with a creamy nutritious sweet potato mash instead of pastry.