Creamy chicken, artichoke and pesto pot pies

Regardless of whether you have always loved to cook or else you have chosen up it like a spare time activity during quarantine, we'd see a guess which you simply are on the lookout for new recipes to try. Afterall, becoming creative in the kitchen is an excellent and satisfying way to spend time.

We have assembled all of the very most lovedand highest rated Creamy chicken, artichoke and pesto pot pies in our site. It's the finest of the Ideal!

We have piled up the most useful recipes . They truly are our loved, rated and commented 5star recipes out of our big community, all in 1 area. The apps, mains, desserts and much more are ensured delicious!

How to make Creamy chicken, artichoke and pesto pot pies

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:40
  • Total Time : 0:55

Ingredients

  • 20g butter, chopped
  • 1 medium brown onion, finely chopped
  • 800g chicken breast fillets, cut into 2cm pieces
  • 170g jar marinated artichoke hearts, drained, roughly chopped
  • 2 tablespoons basil pesto
  • 1 quantity Béchamel Sauce (see related recipe)
  • 3/4 cup frozen peas
  • 1 egg
  • 2 tablespoons milk
  • 2 sheets frozen puff pastry
  • 1/4 teaspoon sesame seeds

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced. Grease 4 x 1½-cup-capacity ovenproof dishes. Place prepared dishes on a large baking tray lined with baking paper.
  • Step 2 Melt butter in a medium saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add chicken. Cook, stirring, for 3 to 4 minutes or until chicken is lightly browned. Stir in artichoke, Basil Pesto and Béchamel Sauce. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper. Remove from heat. Stir in peas.
  • Step 3 Whisk egg and milk together in a small bowl. Using the top of 1 dish as a guide, cut 2 circles from each pastry sheet, cutting the circles 5mm larger than the dish
  • Step 4 Divide chicken mixture among prepared dishes. Top with pastry, pressing edges with a fork to seal. Brush tops with a little egg mixture. Cut a cross into the top of each pie. Sprinkle with sesame seeds and season with salt and pepper. Bake for 20 to 25 minutes or until pastry is golden and puffed. Serve.

© Copyright 2020 Get Recipe Book - All Rights Reserved