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Partner's Restaurant Pesto Pot Pie with Chicken

Ingredients

  • 1 teaspoon olive oil
  • 2 cloves slivered garlic
  • 8 ounces julienne boneless chicken breast
  • 2 teaspoons butter
  • 2 tablespoons 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 tablespoon pesto

Instructions

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

Source: Partner's Restaurant

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