If you have ever used pesto before, you'll know it doesn't last long once you open the jar or make your own. I would suggest using it up as soon as possible. That's what I was on a mission to do once I opened that heavenly smelling jar of pesto. I wanted to share this recipe with you as well, so that you can have another great use for that pesto jar you opened for the delicious Pesto Chicken Salad you made. This is a comfort meal that people have been making for years. It's perfect for those nippy nights where nothing soothes the soul better then a crusted, creamy blend of chicken, vegetables, and now pesto. Again pesto does the trick; adding that garlic fresh scent to the house as these little pies bake up and then that burst of flavor in your mouth when you actually get to eat it. I don't think I would EVER make Chicken Pot Pie any other way ever again. This recipe is just...that...good.
Scroll down to the bottom of the post for this week's "Outta the Box" linky party to share your recipes.
Mini Pesto Chicken Pot Pies
Begin by melting butter in a saucepan over medium heat. Saute chopped onions till they become translucent. Add flour and stir, creating a roux.
Next add in a can of mixed vegetables; carrots, corn, peas, and string beans. As well as cooked, shredded chicken breast. Cook until warmed. Then mix in heavy cream and pesto. Bring to a boil, lower heat and simmer for 3 minutes. Remove from heat.
Fill 4 ramekins with chicken, vegetable mixture. Cut 4 circles an inch larger then the ramekins, out of pie crust dough. Use the ramekins as a tracing tool so you know how large to make the circles. Place the dough on top of each ramekin and press down around the edges. Brush with egg wash and make slits on the top so the steam can escape.
Bake for 15 minutes or until crust is perfectly browned. By this time your house will be filled with the aroma of freshly baked pies and herbs and you will want to devour these little guys. Be careful they will be extremely hot and you don't want to burn your taste buds off before you get to enjoy this delicious blend of flavors. I promise you these will have your family proclaiming their love for you and your cooking.
Mini Pesto Chicken Pot Pies
Makes: 4 Servings | Prep Time: 2 minutes | 30 minutes
Ingredients
6 tbs butter
1 white onion, chopped
2 tbs flour
2 cups of cooked chicken breast, shredded
14.5 oz can vegetable medley (corn, green beans, peas, carrots)
1/4 cup heavy cream
3 heaping tbs pesto
1 sheet pie crust dough
1 egg, beaten
1. Preheat oven to 350 degrees. Begin by melting butter in a saucepan over medium heat. Saute chopped onions till they become translucent. Add flour and stir, creating a roux.
2. Next add in mixed vegetables and shredded chicken breast. Cook until warmed.
3. Then mix in heavy cream and pesto. Bring to a boil, lower heat and simmer for 3 minutes. Remove from heat.
4. Fill 4 ramekins with chicken, vegetable mixture. Cut 4 circles an inch larger then the ramekins, out of pie crust dough. Use the ramekins as a tracing tool so you know how large to make the circles. Place the dough on top of each ramekin and press down around the edges. Brush with egg wash and make slits on the top so the steam can escape.
5. Bake for 15 minutes or until crust is perfectly browned.
**Reheating instructions: Place in toaster oven for 5 minutes at 350 degrees to crisp up crust. Then microwave for 2 minutes on high to heat the center.
Now it's your turn! Share your "Outta the Box" Recipes with us. Rules are below.
