Chicken Pesto Pot Pies Recipes

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CHICKEN PESTO POT PIES



Chicken Pesto Pot Pies image

Time 45m

Number Of Ingredients 7

1/2 tub pesto 170 g
3/4 cup milk 175 mL
1/2 rotisserie chicken, skin removed and shredded
1 1/2 cups sliced baby-cut carrots 375 mL
1 cup frozen corn kernels 250 mL
1 cup frozen peas 250 mL
1 pkg garlic mashed potatoes 680 mL

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.

Nutrition Facts : Calories 410, Fat 20, Carbohydrate 28, Protein 31

EASY CHICKEN PESTO POT PIE



Easy Chicken Pesto Pot Pie image

This recipe combines ingredients for a chicken pot pie with some Italian pesto and has a great flavor. Use ready made crusts and frozen veggies for ease of preparation.

Provided by Creative Culinary

Categories     Chicken and Turkey

Time 1h10m

Number Of Ingredients 17

1½ pounds chicken (white or dark meat, boneless)
1/2 tsp Salt
1/2 tsp pepper
2 Tbsp vegetable oil (divided)
5½ cups low-sodium chicken broth
2 Tbsp unsalted butter
1 medium onion (finely chopped)
1 rib celery (chopped fine)
1/4 tsp salt
1/2 cup all-purpose flour
1/4 cup milk
1/2 tsp thyme
2 Tbsp basil pesto
1.5 cups frozen peas and carrots
2 Tbsp lemon juice
30 ounce pie crusts, refrigerated (or use homemade)
2 eggs, large (lightly beaten)

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.

Nutrition Facts : ServingSize 1 8, Calories 985 kcal, Carbohydrate 87 g, Protein 28 g, Fat 59 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 107 mg, Sodium 1075 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 34 g

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

ONE-POT CREAMY PESTO CHICKEN PASTA



One-Pot Creamy Pesto Chicken Pasta image

Pesto lovers, this recipe is for you! We loaded this pasta dish with a creamy pesto sauce, fresh spinach and flavor-packed chicken for an easy weeknight meal the whole family will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz container)
8 oz uncooked farfalle (bow-tie) pasta (about 3 cups)
4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
1/2 cup refrigerated basil pesto (from 7-oz container)
1 package (8 oz) fresh spinach, coarsely chopped
1/4 cup chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 70 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g

CHICKEN-PESTO POT PIES



Chicken-Pesto Pot Pies image

Stumped for exciting weeknight meals that can make it to the table quickly? Look no further. This is one of my favorites shortcuts - a store-bought rotisserie chicke ensemble pot pie. To freeze, prepare the pot pies as direcred but don't bake. Wrap individually with plastic wrap, then freeze. When you're ready to cook, unwrap and bake for 30-35 minutes or until filling reaches internal temperature of 160F.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

0.5 (170 g) container pesto sauce
3/4 cup milk, 2%
1 rotisserie chicken, skin removed and shredded
1 1/2 cups baby carrots, sliced
1 cup frozen corn kernels
1 cup frozen peas
1 (680 g) package garlic mashed potatoes

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.

Nutrition Facts : Calories 498.6, Fat 25.2, SaturatedFat 7.6, Cholesterol 121.5, Sodium 517.5, Carbohydrate 33.3, Fiber 3.9, Sugar 4.5, Protein 34

ONE-POT CHICKEN PESTO PASTA



One-Pot Chicken Pesto Pasta image

When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. -Kimberly Fenwick, Hobart, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt-free seasoning blend
2 teaspoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked gemelli or spiral pasta
2 cups fresh broccoli florets
1 cup frozen peas
1/3 cup prepared pesto

Steps:

  • Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

Nutrition Facts : Calories 404 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 646mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

PESTO CHICKEN PUFF PASTRY PACKETS



Pesto Chicken Puff Pastry Packets image

These chicken packets look elegant to serve, but they're really pretty easy to make with puff pastry.

Provided by robinlyn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
3 tablespoons olive oil
3 cloves garlic, minced
¼ cup prepared pesto sauce
1 sheet frozen puff pastry (such as Pepperidge Farm®), thawed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 tablespoon water

Steps:

  • Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Divide each breast into 2 even portions. Season both sides lightly with salt and pepper.
  • Heat olive oil in a large skillet over medium heat. Add garlic; cook and until lightly brown, about 5 minutes. Remove garlic and discard.
  • Cook chicken in the skillet until well browned on both sides, about 10 minutes total. Remove chicken onto a plate and coat with pesto. Cover the plate with plastic wrap and refrigerate for 15 minutes or up to 24 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Unfold pastry sheet onto a lightly floured surface. Roll into a 14-inch square and cut into four 7-inch squares. Sprinkle an equal portion of mozzarella and Parmesan cheeses over each square; place a piece of chicken on top.
  • Whisk egg and water together in a bowl; brush mixture over the edges of the pastry squares. Fold corners of the pastry over the chicken to the center and press to seal. Place filled pastries seam-side down onto a baking sheet. Brush with the egg mixture.
  • Bake in the preheated oven until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.

Nutrition Facts : Calories 700.3 calories, Carbohydrate 30.2 g, Cholesterol 112 mg, Fat 50.2 g, Fiber 1.4 g, Protein 31.9 g, SaturatedFat 14.5 g, Sodium 683 mg, Sugar 1 g

ITALIAN CHICKEN PESTO POT PIE



Italian Chicken Pesto Pot Pie image

Use Bisquick® Gluten Free mix and leftover chicken to get this tasty pot pie on the table in only 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

2 cups diced cooked chicken
1 medium red bell pepper, chopped (1 cup)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon Bisquick™ Gluten Free mix
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Bisquick™ Gluten Free mix
1 cup gluten free shredded Parmesan cheese (4 oz)
1/3 cup milk
1 egg, beaten
2 tablespoons gluten free basil pesto

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.

Nutrition Facts : Calories 390, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 0 g

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