Chicken Pesto Pot Pies Food

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.

CHICKEN POT PIE SANDWICH

Steps:

• For the biscuits: Preheat the oven to 425 degrees F. Whisk the self-rising flour and baking soda together. Then cut the cold butter into the dry ingredients. Mix until it resembles sand. In a separate bowl, whisk together the buttermilk, thyme and 1 teaspoon crushed pepper. Add the buttermilk mixture to the flour and butter mixture and, using a rubber spatula, mix until just combined. Do not over mix!
• On a silicon-lined baking sheet, scoop about a 1/4 cup of the batter to form each biscuit, leaving about 2 inches between each biscuit. Brush each with melted butter and sprinkle with crushed pepper. Bake until golden brown, about 15 minutes. Let cool on wire rack.
• For the filling: In the same oven, bake the chicken on a parchment-lined baking sheet until the internal temperature on an instant-read thermometer reaches 160 degrees F, 20 to 25 minutes. Let cool, remove the skin and shred.
• Heat a large saute pan over medium heat. Melt the butter, add the carrots and onions and season with salt and pepper. Saute until the veggies are soft, 6 to 8 minutes. Add in the all-purpose flour and cook until blonde, about 2 minutes. Add the dry sherry, and then whisk in the heavy cream, chicken stock and thyme sprig. Simmer until thickened, about 10 minutes. Remove the thyme sprig and adjust the seasoning.
• For the sweet pea pesto: Put the peas, parsley, pine nuts and lemon juice into a food processor. Pulse until combined, and then slowly drizzle in the olive oil. Season and set aside.
• For the sandwich build: Split the warm biscuits with a fork. Place some shredded chicken on the bottom buns, top with some pot pie filling and schmear the sweet pea pesto on top. Close and eat.

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.