easy pollo pesto pie

Easy Pollo Pesto Pie

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Looking for a quick and satisfying meal that’s packed with flavour? This Easy Pollo Pesto Pie is the perfect combination of creamy chicken filling and flaky puff pastry. With the rich taste of pesto, the comforting texture of shredded chicken, and the crisp golden crust, this pie is sure to become a family favourite. It’s ideal for busy weeknights or a cosy weekend dinner, and you only need a few simple ingredients to make it.

easy pollo pesto pie

Why You’ll Love This Recipe:

  • Simple and Quick: Using store-bought puff pastry makes this recipe easy and convenient without sacrificing flavour.
  • Rich and Creamy: The combination of shredded chicken, parmesan cheese, pesto, and a savoury white sauce delivers a comforting richness.
  • Customizable: You can easily tweak the ingredients to your taste—add veggies or swap out the chicken for a vegetarian filling.
  • Perfect for Any Occasion: This dish is ideal for a weeknight dinner but also fancy enough for a weekend meal or a casual dinner party.
  • Leftover-Friendly: This pie is a great way to use leftover chicken and can be reheated for a delicious meal the next day.

Tips for Making the Best Pollo Pesto Pie:

  • Cool the Filling Completely: Allowing the filling to cool before adding it to the pastry prevents the pastry from becoming soggy.
  • Seal the Edges Well: Use a fork to crimp the edges of the pie to ensure the filling stays inside while baking.
  • Poke Holes for Steam: Don’t forget to prick the top of the pie with a fork to let steam escape and prevent the pastry from puffing up too much.
  • Brush with Egg or Milk: Brushing the pastry with egg wash or milk gives it a beautiful golden colour and makes it extra crisp.
easy pollo pesto pie

Frequently Asked Questions:

Can I use a different type of meat for the filling?

Yes! While chicken works best, you can swap it for turkey, ham, or even a meat-free option like mushrooms or tofu for a vegetarian version.

Can I make this pie ahead of time?

Absolutely! You can prepare the filling in advance and store it in the fridge. When you’re ready to bake, simply assemble the pie and pop it in the oven.

What is the best way to shred cooked chicken?

The easiest way to shred cooked chicken is by using two forks to pull it apart. Alternatively, you can use a stand mixer with a paddle attachment to shred it quickly.

Can I add vegetables to the filling?

Yes, feel free to add your favourite veggies! Spinach, mushrooms, or peas would complement the chicken and pesto flavours well.

How do I reheat leftovers?

Reheat your pie in the oven at 180°C (350°F) for 10-15 minutes to crisp up the pastry. You can also microwave it, but the pastry may lose some of its crunch.

Easy Pollo Pesto Pie
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Easy Pollo Pesto Pie

Recipe by XiolyCourse: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Ingredients

  • 1 puff pastry sheet

  • 1 chicken breast (approx 200g, cooked and shredded)

  • 1/2 onion (chopped)

  • 1 garlic clove (minced)

  • 2 tbsp oil

  • 1 tbsp butter

  • 1.5 tbsp plain flour

  • 250ml chicken stock

  • 2 tbsp pesto sauce

  • 1/2 tsp dried tarragon

  • 1/4 tsp nutmeg powder

  • 1/2 tsp red chilli flakes

  • 30g grated parmesan cheese

  • 1/4 tsp black pepper

  • 1/4 tsp salt

  • Optional: 1 egg or milk for brushing before baking

Directions

  • Prepare the Filling:
  • In a pan over medium heat, heat the oil. Add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion is soft and translucent.
  • Reduce the heat to medium-low, then stir in the butter and flour. Cook for 1-2 minutes, stirring constantly to create a roux.
  • Slowly pour in the chicken stock, whisking to combine and ensure there are no lumps.
  • Once the sauce starts to thicken, add the pesto, tarragon, nutmeg, and chilli flakes. Stir to combine and let the sauce simmer for a couple of minutes.
  • Add the shredded chicken and grated parmesan cheese. Stir until the mixture is well combined and has thickened slightly. Remove from heat and transfer the filling to a plate to cool completely.
  • Assemble the Pie:
  • Preheat your oven to 200ºC (180ºC fan-assisted).
  • Roll out the puff pastry sheet and cut it in half. Place one half on a lined baking tray.
  • Spoon the cooled chicken filling onto the pastry, leaving a small border around the edges.
  • Lay the other half of the pastry on top, pressing down the edges to seal the pie. Use a fork to crimp the edges for a tight seal.
  • Poke a few holes in the top of the pastry with a fork to allow steam to escape during baking.
  • Bake:
  • Brush the top of the pie with beaten egg or milk for a golden finish.
  • Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
  • Let the pie cool for a few minutes before slicing and serving.
  • Serve:
  • Serve your Easy Pollo Pesto Pie hot with a side of green salad for a balanced and delicious meal. Enjoy!

Watch This Recipe’s Video:

@seeolee_cooks

Easy Pollo Pesto Pie Ingredients: 1 puff pastry sheet 1 chicken breast (approx 200g, cooked and shredded) 1/2 onion 1 garlic clove 2 tbsp oil 1 tbsp butter 1.5 tbsp plain flour 250ml chicken stock 2 tbsp pesto sauce 1/2 tsp dried tarragon 1/4 tsp nutmeg powder 1/2 tsp red chilli flakes (optional) 30g grated parmesan cheese 1/4 tsp black pepper 1/4 tsp salt Optional: 1 egg or milk for brushing before baking Instructions: In a pan over medium heat add the oil, onion and garlic and saute for 5 minutes. Reduce the heat to medium-low, then add the butter and flour, cook for a couple of minutes and slowly add the chicken stock. When the sauce starts to thicken a little bit, add the spices and pesto sauce, mix until well combined and let cook for a couple of minutes then add the chicken and parmesan cheese and cook until it thickens a bit more (do not let it thicken too much). Transfer the filling to a plate and let cool completely. Cut the pastry sheet in half, add the filling, cover with the other half, seal the edges with a fork and prick the top to let the steam out. Brush the pastry dough with egg or milk, and then bake in a preheated oven at 200ºC / 180ºC (fan) for 25-30 minutes or until golden brown. Serve and enjoy with a green salad on the side. #easyrecipe

♬ Autumn Leaves – Timothy Cole