Recipe

Smoky Chicken and Red Pesto Pie

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Smoky Chicken and Red Pesto Pie

Just in time for the colder weather and a home-cooked chicken pie makes the whole world better with this creamy bechamel smoked chicken and vegetable phyllo pastry bombshell.


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Ingredients to serve 2

  • 200g x Smoked Chicken - diced/flaked
  • 1 tbsp x Red Pepper Pesto
  • 1 x Carrots - diced
  • 200g x Green Beans - chopped
  • 1 x Courgette - diced
  • 1 sachet x Chicken Stock
  • 200g x Baby Potatoes - quartered
  • ½ roll x Phyllo Pastry Sheets
  • 20g x Butter - for your sauce (from your pantry)
  • 350ml x Milk (from your pantry)
  • 30g x Butter - for phyllo (from your pantry)
  • Salt and Pepper (from your pantry)
  • All Purpose Flour (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 400g x Smoked Chicken - diced/flaked
  • 2 tbsps x Red Pepper Pesto
  • 2 x Carrots - diced
  • 400g x Green Beans - chopped
  • 2 x Courgette - diced
  • 2 sachets x Chicken Stock
  • 400g x Baby Potatoes - quartered
  • ½ roll x Phyllo Pastry Sheets
  • 40g x Butter - for your sauce (from your pantry)
  • 700ml x Milk (from your pantry)
  • 60g x Butter - for phyllo (from your pantry)
  • Salt and Pepper (from your pantry)
  • All Purpose Flour (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Please refer to your pantry for butter references throughout recipe.

Washing Instruction

Wash your hands, carrots, green beans, courgette and potato well.

Gino's Tip

We are cheating out a bechamel with this technique but it comes together really well - if you feel your sauce to be too thick then thin with a bit of milk.

Step 1 - Red Pesto Creamy Pie Base

Cook your quartered baby potatoes in a medium saucepan of salted water for 8-10 minutes until fork tender. Drain through a colander and reserve for later. Meanwhile, heat a large casserole pan over med-high heat, add a drizzling of olive oil and butter (for your sauce) and once your oil is warm cook your diced carrots, chopped green beans and diced courgettes for 5-6 minutes while stirring at regular intervals. Now add your diced/flaked smoked chicken and proceed to mix through about a tablespoon all-purpose flour until incorporated evenly then slowly mix through your milk, bring your sauce to the boil gently making sure you are stirring constantly and checking the base of the pan if any sauce is catching. Lastly mix through your, cooked potatoes, red pepper pesto and chicken stock - taste and season with salt and pepper.

Step 2 - Assembling your Phyllo Pie

Melt your butter (for your phyllo) in the microwave until liquid, then proceed to coat a few sheets with your butter. Transfer your red pesto creamy pie base into a baking dish and then scrunch your sheets of phyllo pastry and place them on top of your filling. Pop into your preheated oven to cook for 10-15 minutes or until your sauce is hot and bubbly and your top is golden brown.

To Serve

Divide your smoky chicken and red pesto pie amongst your servings.

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