Chicken Pesto Pot Pie
On a cold day warm up with a chicken pesto pot pie loaded with rotisserie chicken, roasted red bell peppers, mixed vegetables, parmesan cheese, and pesto.
On a cold day warm up with a chicken pesto pot pie loaded with rotisserie chicken, roasted red bell peppers, mixed vegetables, parmesan cheese, and pesto.
Ingredients
Nonstick cooking spray, Pam®
2 tablespoons butter
1⁄4 cup roasted red bell pepper, drained and chopped, Marzetti®
1 tablespoon gravy flour, Wondra®
1 teaspoon Montreal chicken seasoning, McCormick® Grill Mates®
1 bag (16-ounce) frozen mixed vegetables, thawed, Birds Eye®
1 can (10.75-ounce) condensed cream of celery soup, Campbell’s®
2 cups chopped deli rotisserie chicken
1 cup half-and-half or light cream
1⁄2 cup grated Parmesan cheese, DiGiorno®
1 packet (0.5-ounce) pesto sauce mix, Knorr®
1 tube (11-ounce) refrigerated garlic breadstick dough, Pillsbury®
Directions
Preheat oven to 425°F. Spray a 9-inch deep-dish pie plate with cooking spray; set side.
In a large saucepan, melt butter over medium heat. Add the chopped pepper, flour, and chicken seasoning. Cook for 30 seconds, stirring constantly. Add vegetables and cream of celery soup. Bring to a boil; reduce heat. Cook and stir about 5 minutes or until thickened. Remove from heat. Stir in chicken, half-and-half, Parmesan cheese, and pesto mix. Pour the mixture into the pie plate and spread evenly.
Unroll and separate the breadstick dough, leaving the short ends connected. Starting at the edge of the dish, wind strips in concentric circles over chicken mixture.
 Bake for 15 minutes or until the bread is golden and the sauce is bubbling. Remove from oven and let stand for 10 minutes before serving.
NOTE: If you have any leftover breadstick dough, tie the extra pieces in knots, bake, and serve with the pot pie.
