Watch Out, Sunday Supper! Chicken Pot Pie Just Got More Exciting

Though adding pesto to tender chicken, salty bacon, and fresh peas might seem like gilding the lily, you’ll be surprised how well the herbaceous blend complements the flavors.

Pesto Chicken Pot Pie

Yield: One 8-inch pie
Active Time: 20 minutes
Total Time: 2 hours

2 tablespoons olive oil
4 large chicken breasts, cut into 2-inch cubes
3/4 cup smoked bacon, chopped
1 yellow onion, chopped
4 celery sticks, chopped
3 leeks, chopped
4 tablespoons flour
1 cup white wine
4 cups chicken bone broth
4 bay leaves
1 1/2 cups frozen peas
4 ounces sun dried tomatoes
1 small jar pesto
1 large bunch basil, chopped
Zest of 2 lemons
Frozen puff pastry
1 egg, beaten

Heat oil in a large, heavy-bottomed pot over medium-high heat. Brown the chicken until golden on all sides and then remove the chicken from the pan.

Add the bacon to the pan and sizzle for a few minutes, then add the onion, celery, and leeks. Cook over medium heat for 8 to 10 minutes until the vegetables have softened.

Stir in the flour, season and cook for a further 2 minutes. Gradually stir in the wine and allow it to evaporate away, then stir in the bone broth. Return the chicken to the pan with the bay leaves and reduce the heat and simmer for 1 hour.

Heat oven to 400 degrees and remove puff pastry from freezer. Add the peas, sun dried tomatoes, pesto, basil, and lemon zest to the stew. Scrape stew into a deep pie dish.

Cover the dish with puff pastry and fold over sides of dish. Cut air vents into crust and brush egg over top. Place in oven to cook for 15 to 20 minutes. Serve warm.

Photo credit: Paul Delmont