Rustic Pesto Chicken Pot Pie with Pecorino

Why You’ll Love This Recipe

• Comfort food with a fresh twist: a creamy basil-garlic sauce under a shatteringly crisp, cheesy puff-pastry lid.
• One-skillet friendly and weeknight doable thanks to store-bought puff pastry and pesto.
• Flexible: use rotisserie chicken or swap in extra veggies for a lighter, budget-friendly version.
• Make-ahead and freezer-friendly for fuss-free entertaining.

Grocery List

• Produce: 1 yellow onion, 2 carrots, 2 celery ribs, 8 oz cremini mushrooms, 2 cups baby gold potatoes, 4 garlic cloves, 1 lemon, fresh basil (garnish or for homemade pesto), 1 cup frozen peas
• Dairy: unsalted butter, heavy cream, 1 egg, Pecorino Romano cheese
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, dry white wine (optional), puff pastry (frozen), basil pesto (or ingredients for homemade: fresh basil, pine nuts or walnuts, garlic, extra-virgin olive oil, Pecorino), kosher salt, black pepper, crushed red pepper flakes

Full Ingredients

Pesto Chicken Filling

• 1 1/4 lb boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 8 oz cremini mushrooms, sliced
• 2 cups baby gold potatoes, 1/2-inch dice
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine (optional)
• 2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tsp lemon zest + 1 tsp lemon juice
• 1 cup frozen peas
• 1/2 cup basil pesto
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup Pecorino Romano, finely grated (stirred into filling)
• Kosher salt and freshly ground black pepper, to taste

Puff-Pastry Lid & Finish

• 1 sheet puff pastry, thawed in the refrigerator
• 1 egg beaten with 1 tbsp water (egg wash)
• 1/3 cup Pecorino Romano, grated (for sprinkling on top)
• Fresh basil leaves, torn, for serving (optional)

Optional Homemade Basil Pesto (makes about 1/2 cup)

• 2 packed cups fresh basil leaves
• 1 small garlic clove
• 1/4 cup pine nuts or walnuts, lightly toasted
• 1/4 cup finely grated Pecorino Romano
• 1/2 cup extra-virgin olive oil
• Pinch kosher salt and a squeeze of lemon juice

Step-by-Step Instructions

Step 1: Preheat, thaw pastry, and prep

Heat the oven to 400°F (200°C) with a rack in the center. Thaw the puff pastry in the fridge until pliable but still cold. Make the egg wash by whisking 1 egg with 1 tablespoon water. Dice all vegetables and cut the chicken into 1/2-inch pieces; pat dry and season lightly with salt and pepper.

Step 2: Make the pesto (optional)

If making pesto from scratch, blend the basil, garlic, nuts, and Pecorino in a food processor. With the motor running, stream in the olive oil until smooth. Season with a pinch of salt and a squeeze of lemon juice. Set aside.

Step 3: Brown the chicken

Heat 1 tablespoon olive oil in a deep, oven-safe 10-inch skillet or braiser over medium-high heat. Add half the chicken in a single layer; brown 2 to 3 minutes per side. Remove to a bowl and repeat with the remaining chicken. Do not cook through; it will finish in the sauce.

Step 4: Sauté the vegetables

Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the butter. Stir in the onion, carrots, celery, mushrooms, and potatoes with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Add the garlic and cook 1 minute until fragrant.

Step 5: Build the creamy pesto sauce

Sprinkle the flour over the vegetables and stir for 1 to 2 minutes to form a roux. If using wine, pour it in and scrape up any browned bits; simmer 30 seconds. Gradually whisk in the chicken broth, then bring to a brisk simmer. Cook 5 minutes, stirring, until thickened and glossy. Stir in the heavy cream, lemon zest and juice, peas, and red pepper flakes (if using). Off the heat, fold in the pesto and 1/4 cup finely grated Pecorino. Return the chicken and any juices to the pan; taste and adjust seasoning with salt and pepper.

Step 6: Add the puff-pastry lid

If your skillet is not oven-safe, transfer the hot filling to a 2-quart baking dish. On a lightly floured surface, roll the puff pastry to roughly 1/8-inch thick to fit your vessel with about 1 inch overhang. Cut 4 small slits in the center as steam vents. Brush the rim of the skillet/dish with egg wash, drape the pastry over the top, and press to seal. Brush the top with egg wash and sprinkle evenly with 1/3 cup grated Pecorino and a little black pepper.

Step 7: Bake, rest, and serve

Bake at 400°F (200°C) for 25 to 30 minutes until the pastry is puffed, deep golden, and the filling bubbles at the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Let the pot pie rest 10 minutes so the filling sets slightly. Garnish with torn fresh basil and serve warm.

Pro Tips

• Keep the puff pastry cold; if it warms while assembling, pop it in the fridge for 5 minutes for maximum puff.
• Stir pesto in off the heat to keep its color vibrant and the basil flavor fresh.
• Thickness matters: the filling should be stew-like, not soupy. Simmer a minute longer if it looks thin before topping with pastry.
• Vent the pastry with a few slits so steam escapes and the top stays crisp.
• Set the skillet on a preheated sheet pan to catch drips and help the bottom edge of the pastry crisp.

Variations

• Rotisserie Shortcut: Use 4 cups shredded rotisserie chicken; skip the browning step and add it when you stir in the pesto.
• Vegetarian: Swap chicken for 2 cups sautéed mushrooms and 1 can (15 oz) drained cannellini beans; use vegetable broth.
• Gluten-Free: Use gluten-free puff pastry and thicken the filling with 2 tbsp cornstarch whisked into 2 tbsp cold water; add with the broth and simmer to thicken.

Storage & Make-Ahead

Make the filling up to 2 days ahead; cool, cover, and refrigerate. Reheat gently until hot, then top with cold puff pastry and bake as directed. Leftovers keep 3 days in the fridge; reheat at 350°F (175°C) for 15 to 20 minutes until the pastry re-crisps and the center is hot. To freeze unbaked: cool the filling completely, assemble with pastry in a freezer-safe dish, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F (190°C) for 60 to 70 minutes, tenting with foil if needed; ensure the center is bubbling.

Nutrition (per serving)

Approx. 560 calories; 33 g fat (16 g saturated); 34 g carbohydrates; 3 g fiber; 30 g protein; 890 mg sodium. Nutrition will vary with brands and exact portions.