Best Chicken Pesto Pot Pies Recipes

CHICKEN PESTO POT PIES

Steps:

• Preheat oven to 400°F (200°C). Lightly butter six 1-cup (250 mL) oven-safe ramekins or individual pie dishes.
• In a large bowl, stir together pesto sauce and milk. Add chicken, carrots, corn and peas; toss gently. Season to taste with salt and pepper.
• Divide mixture between ramekins or pie dishes. Spoon or pipe mashed potatoes on top. Bake until heated through and golden brown, about 20 to 25 min.

EASY CHICKEN PESTO POT PIE

Steps:

• Pat chicken dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2½ minutes per side. Add broth and bring to a boil. Cover and simmer over low heat until chicken is cooked through, 6-8 minutes. Transfer chicken to large plate and strain broth into bowl.
• Melt butter with remaining tablespoon oil in now-empty Dutch oven over medium-high heat. Add onion, celery and 1/4 teaspoon salt until cook until lightly browned and softened, 8-10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk and thyme and simmer until sauce thickens, about 10 minutes. Stir in pesto, frozen peas and carrots.
• Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Add chicken and lemon juice to sauce and season with salt and pepper to taste. Divide chicken mixture into six 5-inch ramekins.
• Preheat oven to 400°F and adjust rack to middle position.
• Unwrap and unroll pie crusts onto lightly floured surface. Stick 2 crusts together using 1 of the beaten eggs as "glue." Repeat with remaining 2 crusts. Cut out 6 circles, each around 6 inches in diameter. Top ramekins with pastry circles and use a fork to seal edges. Using paring knife, make 3 steam vents in each crust.
• Brush crusts with beaten egg and then bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.

ONE-POT CREAMY PESTO CHICKEN PASTA

Steps:

• In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.
• Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.
• Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.

CHICKEN-PESTO POT PIES

Steps:

• Preheat oven to 400°F Lightly butter six 1-cup oven-safe ramekins or individual pie dishes.
• In a large bowl, stir together pesto sauce and milk. Add chicken, carrots, corn and peas; toss gently. Season to taste with salt and pepper.
• Divide mixture between ramekins or pie dishes. Spoon or pipe mashed potatoes on top. Bake until heated through and golden brown, about 20-25 minutes.

ITALIAN CHICKEN PESTO POT PIE

Steps:

• Heat oven to 350°F. In ungreased 2-quart microwavable casserole, mix chicken, bell pepper, tomatoes, 1 tablespoon Bisquick mix, the salt and pepper. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until bubbly.
• In small bowl, stir 3/4 cup Bisquick mix, 1/2 cup of the cheese, the milk, egg and pesto until well blended. Drop mixture by small spoonfuls over chicken mixture. Sprinkle with remaining 1/2 cup cheese.
• Bake uncovered 25 minutes or until cheese begins to turn golden brown.