Name: Pesto Chicken Pot Pie
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Ingredients: 3 large Chicken Breasts (or about 2 lbs chicken thighs) (season with a little salt, pepper, and cajun seasoning ); 8 oz Pesto; 8 tbsp Butter, unsalted (we're not going to use the whole stick all at once ); 1 large Onion, diced; 2 Yukon gold potatoes, cubed (you can also use russet ); 6 Garlic cloves, minced; 2 stalks Celery, chopped; 1 large Carrot, shredded; 1 tbsp Fresh Thyme (pulled off the vine); Handful Fresh Parsley (roughly chopped); 1/2 tsp Red pepper flakes; 2 tsp Garlic powder; 2 tsp Onion powder; 1/4 tsp Cayenne; 2 tsp Salt; 1 tsp Black pepper; 1/4 cup All-purpose flour; 2 cups Chicken broth; 1 1/2 cups Heavy cream; 1 cube Chicken bullion; 1/2-1 cup Frozen peas (the amount is up to you); 2 Frozen puff pastry sheets, slightly thawed ((1 box)); 1 Egg; 2 tbsp Water; Fresh Thyme sprig; Flaky salt

Pesto Chicken Pot Pie

June 12, 2023
4 Comments
Dinner

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A delicious and flavorful twist on the classic comfort food; If you’re looking to try something different and elevate your chicken pot pie, adding pesto will not disappoint!

Today we’re making Pesto Chicken Pot Pie! Chicken pot pie, already a beloved classic and comforting meal, is taken up several notches with this recipe! The burst of pesto adds such a brilliant element to the dish, that I cant wait for you all to try!

Heres a video to guide you along the process:

@mxriyum
Pesto Chicken Pot Pie 🎞⏲️💐 Comforting and flavorful dinner idea! Full recipe can be found on mxriyum.com Ingredients: 3 large Chicken Breasts (or about 2 lbs chicken thighs) season with a little salt, pepper, and cajun seasoning 8 oz Pesto 8 tbsp Butter, unsalted we’re not going to use the whole stick all at once 1 large Onion, diced 2 Yukon gold potatoes, cubed you can also use russet 6 Garlic cloves, minced 2 stalks Celery, chopped 1 large Carrot, shredded 1 tbsp Fresh Thyme pulled off the vine Handful Fresh Parsley roughly chopped 1/2 tsp Red pepper flakes 2 tsp Garlic powder 2 tsp Onion powder 1/4 tsp Cayenne 2 tsp Salt 1 tsp Black pepper 1/4 cup All-purpose flour 2 cups Chicken broth 1 1/2 cups Heavy cream 1 cube Chicken bullion 1/2-1 cup Frozen peas the amount is up to you 2 Frozen puff pastry sheets, slightly thawed (1 box)
♬ original sound – Mariam

Few Tips:

Choose fresh vegetables and chicken thighs for a flavorful and filling pie, though chicken breast works too.
Pre-cooking the chicken before adding it to your pie is a must.
Add a variety of vegetables such as carrots, peas, onions, celery, and more to bring color, texture, and flavor to your pot pie. Feel free to get creative and add any other vegetables you enjoy!
To prevent a watery pot pie, thicken the filling by making a simple roux: melt butter, add flour, cook briefly, then add chicken broth and heavy cream.
Taste the filling before assembling the pies and adjust the seasonings to your liking, adding more of any listed seasoning if desired.
After baking, let the pot pie rest for about 10 minutes before serving. This allows the flavors to blend and makes slicing and serving easier without a runny filling.
Best served warm and fresh! I hope you enjoy!

Process:

Pesto Chicken Pot Pie

Chicken pot pie, already a beloved classic and comforting meal, is taken up several notches with this recipe! This is truly a weekend staple!

5 from 3 votes

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Prep Time 55 mins

Cook Time 35 mins

Total Time 1 hr 30 mins

Course Dinner

Cuisine American

Servings 12

Ingredients

3 large Chicken Breasts (or about 2 lbs chicken thighs) season with a little salt, pepper, and cajun seasoning
8 oz Pesto
8 tbsp Butter, unsalted we're not going to use the whole stick all at once
1 large Onion, diced
2 Yukon gold potatoes, cubed you can also use russet
6 Garlic cloves, minced
2 stalks Celery, chopped
1 large Carrot, shredded
1 tbsp Fresh Thyme pulled off the vine
Handful Fresh Parsley roughly chopped
1/2 tsp Red pepper flakes
2 tsp Garlic powder
2 tsp Onion powder
1/4 tsp Cayenne
2 tsp Salt
1 tsp Black pepper
1/4 cup All-purpose flour
2 cups Chicken broth
1 1/2 cups Heavy cream
1 cube Chicken bullion
1/2-1 cup Frozen peas the amount is up to you
2 Frozen puff pastry sheets, slightly thawed (1 box)

Egg wash:

1 Egg
2 tbsp Water

Final touches:

Fresh Thyme sprig
Flaky salt

Instructions

Preheat oven to 400°F (200° C)

Chicken:

Season the chicken breasts (or thighs) with salt, pepper, and Cajun seasoning on both sides. (poke holes)
Cook the chicken in a dutch oven with olive oil for about 6 minutes per side, or until fully cooked.Remove the cooked chicken from the pan and shred it using a fork or a stand mixer.
Mix the shredded chicken with 8 oz of pesto and set it aside.

Filling:

In the same dutch oven with the chicken removed, melt 5 tbsp of butter over medium heat.
Add cubed potatoes and diced onion and sauté until translucent.
Add minced garlic, chopped celery, shredded carrot, thyme, parsley, red pepper flakes, garlic powder, onion powder, cayenne, salt, and black pepper to the skillet. Stir well and sauté for 3-5 minutes.
Melt 3 more tbsp of butter in the skillet (with the rest of your ingredients) and stir in all-purpose flour to create a roux. Cook down your flour flour about 3-5 minutes.
Gradually pour in chicken broth, then add heavy cream. Stir until combined
Add the shredded chicken and bullion cube to the dutch oven, stirring to distribute everything evenly.
Let the sauce simmer until thickened, then reduce the heat and simmer for 15 more minutes.
Lastly, taste your filling and see if youd like to adjust the seasonings at all. Throw in your peas and stir.

Assemble your pie:

You can either do individual servings using smaller (5 inch) baking dishes or into a large, 2-quart baking dish.
Prepare your baking dish by greasing it lightly.
Place one sheet of slightly thawed puff pastry in the dish to line the bottom.
Pour the chicken and vegetable filling into the pastry-lined dish.
Cover the filling with another sheet of puff pastry.
Seal the edges by pressing the top and bottom layers of pastry together.
Cut a few slits in the top pastry to allow steam to escape.
Brush on your egg wash.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
Cover the crust with foil during the initial 10 minutes of baking to prevent excessive browning.
Let the chicken pot pie cool for a few minutes before serving.
And you’re done!