Pesto Chicken & Vegetable Pie

Happy New Years Eve, everyone! It’s a quiet night in with a Pesto Chicken Pie for us. You can use whichever vegetables you prefer, and it’s a great way to get picky eaters to get their vegetables in.

1 large Chicken Breasts; cubed

1 cup Broccoli Florets

1 cup Onion; chopped

½ cup Carrot; minced

½ cup Cherry Tomatoes; chopped

3 cloves Garlic; minced

Salt and Pepper to taste

⅓ cup Pesto Sauce

¼ cup Heavy Cream

1 cup Parmesan; divided

4 oz. Cream Cheese

2 Pie Shells

1 medium Egg

  1. Preheat oven to 400°F and line a pie plate with one of the pie shells. Add pie weights and blind bake for 10 minutes, or until it’s a light golden brown. Remove from the oven and set aside. 
  2. Meanwhile, heat a large skillet over medium-high heat and add a drizzle of olive oil. Sauté the chicken and vegetables until cooked through. Drain and add the garlic, sautéing until fragrant; about 2 minutes.
  3. Add the pesto, heavy cream, parmesan cheese and cream cheese to the skillet, stirring until the cheese is melted and creamy. Spoon the chicken mixture into the pie shell and spread in an even layer. Top with the remaining pie shell and cut vents. Beat the egg and then brush the crust with the egg-wash.
  4. Bake for 25 minutes or until the crust is golden brown. Cool on a rack for 5 minutes before serving.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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