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.
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)
- 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.
- At that point, add the chicken and peas and mix everything together.
- 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.
- 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.
- Bake at 375F for 15-20 minutes or until the dough is cooked and golden.