Pesto Chicken Pot Pie

Some of you may remember my obsession with chicken pot pie, admitted in this previous post. Well, this week, I had the urge. The urge to eat a chicken pot pie. I had bought a rotisserie chicken at the grocery store, perfect for a quick homemade pie. My husband requested no carrots in the mixture and since I felt like chicken and peas alone would be boring, I decided to spice things up with a cube of homemade pesto I always keep on hand in the freezer. Although I worried it might turn out funky, it was actually really good, a fun alternative to the good old chicken pot pie.

The chicken mixture…I could seriously eat it by itself.

Pesto Chicken Pot Pie:

(makes 1 pie)


  • 1 cup of milk
  • 2 tbsp of flour
  • 1-2 tbsp of pesto
  • 2 tbsp of butter
  • 1.5 cup of chopped, cooked chicken
  • 1 cup of sweet peas (frozen and thawed, or canned…I prefer the frozen ones)
  • 2 pie crusts (store-bought or homemade…it was a week night so I went for store-bought this time)

What’s Next?

  1. In a saucepan, on medium-high heat, put the butter, flour, milk and pesto. Whisk to make sure the flour is well combined. It should only take 5-10 minutes for your mixture to get a nice thick gravy consistency.
  2. At that point, add the chicken and peas and mix everything together.
  3. Place your first pie crust in a pie plate, add the chicken mixture, then place the second pie crust on top. Make sure you close the dough all around (I like pushing it with a fork) to make sure the mixture won’t leak out.
  4. A recommended step is to brush the top crust with egg yolk to give it a nice golden color. I skipped that step (blame it on laziness) and, you can tell from the picture that my crust didn’t look quite as nice as it could have.
  5. Bake at 375F for 15-20 minutes or until the dough is cooked and golden.
My cooked pie with the signature P for poulet (French for chicken)…my mom always put this to distinguish her meat and chicken pies and I just kept the habit, even if I only make the pies one at a time.

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