Partner's Restaurant Pesto Pot Pie with Chicken


  • 1 tsp olive oil
  • 2 cloves slivered garlic
  • 8 oz julienne boneless chicken breast
  • 2 tsp butter
  • 2 Tbsp flour
  • 2 cups chicken stock
  • 1/4 onion, diced and blanched
  • 1 stalk celery, diced and blanched
  • 1 carrot, diced and blanched
  • 1/4 cup peas, blanched
  • 1 Tbsp pesto


Place oil in saucepan. Add garlic and remove once it begins to brown. Add chicken and brown lightly. Add butter. Add enough flour to absorb the oils. Cook 2 minutes. Add heated chicken stock. Add more or less depending on how thick you like it. Add vegetables and season. Add 1 Tbsp pesto. Pour into acorn squash or bread bowl. Enjoy.

Makes 4

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