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Chicken Pancetta Pesto Pot Pie

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8 servings
What you’ll need:
2 Eggs, beaten
4 1/2 tbsp Olive oil
1 lb Boneless skinless chicken breasts
2 pie crusts
3 cups Low-sodium chicken broth
1/4 cup Heavy Whipping Cream
1 4oz Pancetta cubetti
1/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1/3 cup Parsley, chopped
2 Garlic cloves, minced
1 can Cream of celery soup
1 Rib of celery, chopped
1 Medium onion, chopped
1 1/2 cups Frozen peas and carrots
2 tbsp Lemon Juice
Preheat oven to 400°F and adjust rack to middle
position. Pat chicken dry with paper towels and
season with salt and pepper. Heat 1 tbsp olive oil in
large Dutch oven until just smoking. Cook chicken
until browned. Add broth and bring to a boil. Cover
and simmer until chicken is cooked through, 6-8
minutes. Transfer chicken to plate and strain broth
into bowl, set aside. Heat 1 tbsp olive oil in now
empty Dutch oven and add pancetta, onion, celery
and garlic and cook until lightly browned. Add
reserved broth, can of cream of celery, heavy
whipping cream and 5 oz TRF Pesto Aioli. Whisk
until combined and bring to a boil. Lower to
medium heat and let simmer until thickened to a
chowder consistency.
Meanwhile, shred chicken into bite-sized pieces.
Add chicken, frozen peas and carrots, lemon juice
and parsley to mixture and season with salt and
pepper to taste.
Unwrap pie crusts, lightly brush pie pan with 2
tablespoons of olive oil to grease the pan to prevent
the crust from sticking. Unroll one crust onto the
pan. Add chicken mixture into the pan then place
remaining pie crust on top. Stick the two crusts
together using 1 of the beaten eggs. Use a fork or
your fingers to crimp edges. Using paring knife,
make 3 steam vents on top of the crust. Brush crust
with remaining beaten egg and bake until crust is
golden brown, about 35 minutes. Let pot pie rest 10
minutes before serving.
Products Used In This Recipe: