Chicken Pesto Pot Pies Recipes

Steps:

• In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.
• Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.
• Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.

Steps:

• Preheat oven to 400°F Lightly butter six 1-cup oven-safe ramekins or individual pie dishes.
• In a large bowl, stir together pesto sauce and milk. Add chicken, carrots, corn and peas; toss gently. Season to taste with salt and pepper.
• Divide mixture between ramekins or pie dishes. Spoon or pipe mashed potatoes on top. Bake until heated through and golden brown, about 20-25 minutes.

Steps:

• Heat oven to 350°F. In ungreased 2-quart microwavable casserole, mix chicken, bell pepper, tomatoes, 1 tablespoon Bisquick mix, the salt and pepper. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until bubbly.
• In small bowl, stir 3/4 cup Bisquick mix, 1/2 cup of the cheese, the milk, egg and pesto until well blended. Drop mixture by small spoonfuls over chicken mixture. Sprinkle with remaining 1/2 cup cheese.
• Bake uncovered 25 minutes or until cheese begins to turn golden brown.