Italian Chicken Pesto Pot Pie Recipes

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.

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.

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.

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.

IMPOSSIBLY EASY ITALIAN CHICKEN PIE

Steps:

• Preheat oven to 400 degrees.
• Grease 9-inch pie plate.
• Sprinkle Parmesan Cheese in pie plate.
• Mix chicken, 1/2 cup of mozzarella cheese, the oregano, basil, garlic powder and tomato paste; Spoon over Parmesan cheese.
• Stir Bisquick mix, milk, pepper and eggs until blended, Pour over chicken mixture.
• Bake 35 minutes.
• Sprinkle with remaining mozzarella cheese.
• Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean.
• Cool 5 minutes.
• To Freeze: Freeze serving size in a rigid container. Label and Freeze.
• To Reheat: Remove it from container, put it in a proper fitting dish, leave it uncovered, Bake at 425 degrees for 35 minutes(The time would have to be adjusted for how much you are reheating to make sure it is heated through).

ITALIAN POT PIES

Steps:

• Preheat oven to 450 degrees.
• In a large skillet, heat oil and add chopped onion and carrots.
• Saute until vegetables are tender. Add ground beef and continue frying until meat is no longer pink.
• Add garlic and cook until fragrant.
• Add seasonings/sauce and mix.
• Cook until thickened. approximately 10 minutes.
• Spoon mixture into 4 8 oz. ramekins.
• Set aside.
• In mixing bowl whisk together the dry ingredients.
• Make a well in the centre and add the wet ingredients.
• Combine just until moistened.
• Mound spoonfuls of dough on top of the ramekins.
• Place on rimmed baking sheet.
• Place in oven and bake 10-12 minutes.
• Test doneness with toothpick.