Pesto Chicken Pot Pie - Mariyum (2024)

• 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

• 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!