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!
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!