Chicken Pesto Pot Pies

These chicken and pesto pot pies are absolutely delicious and surprisingly quick, as they use both pre-bought pesto and pastry. Feel free to add/change the veggies as you like.

Ingredients (makes 6)
450-500g chicken thighs, chopped
40g butter
1 leek (white part only), thinly sliced
½ carrot, chopped finely
1 clove of garlic, chopped finely
4 button mushrooms, sliced
2 tablespoons plain flour
¾ cup chicken stock
¾ cup thickened cream
2 tablespoons basil pesto
2 sheets frozen puff pastry, thawed
Milk, to brush

Method
Pan fry your chicken over a medium-high heat until just cooked through. Set aside.

Preheat the oven to 180°C (160 fan-forced).

Melt the butter in a pan over medium-low heat. Add the leek and carrot and cook, stirring, for 5 minutes or until soft. Add the garlic and mushrooms and cook for 1 minute, then add the flour and stir for a further minute. Gradually stir in the chicken stock, then bring the mixture to simmer. Add the cream and cook for 3 minutes, stirring, until thickened. Allow to cool slightly, then stir in pesto and season to taste. Add the cooked chicken and stir to combine.

Using your ramekins as a stencil, cut 6 pie lids from the puff pastry sheets. Fill each ramekin with the pie mixture and then top with a pastry lid. Make a small hole in the centre to allow steam to escape. Decorate as desired using pastry offcuts (I put initials on mine). Brush each pie lid with milk. Bake for 15-20 minutes or until golden. Enjoy!

Recipe adapted from ‘Chicken Pesto Pies’ in delicious. More Please (2010)

Enter your comment here...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s