Chicken Pesto Pie

Chicken Pesto Pie

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 14, 2018.


Roast Veggies

  • 1 broccoli
  • ½ bunch asparagus

Chicken Pie

  • 1/3 bag baby spinach
  • 1 pack flaky puff pastry
  • 1 egg
  • 1 pack sesame seeds
  • 1 pack diced chicken thighs
  • ½ pack onion and garlic paste
  • ¼ cup white wine or chicken stock
  • 1 pack pesto sauce

Have Handy

  • olive oil
  • pepper
  • salt


  1. Preheat oven to 220°C.
  2. Prep and cook veggies Cut broccoli into small florets; trim ends off asparagus and cut in half; roughly chop spinach. Toss broccoli and asparagus on a lined oven tray with a drizzle of oil. Season and roast in oven (on lowest rack) for 10-15 minutes, until tender. When cooked, set aside.
  3. Prep and cook pastry Cut pastry into quarters and then triangles. Beat egg in a small bowl. Place pastry on a second lined oven tray, with about 1cm in between each triangle. Brush with beaten egg and sprinkle with sesame seeds. Season and bake in oven (on rack above veggies) for about 10 minutes, until puffed and golden.
  4. Begin pie Heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry and season. Cook for 6-8 minutes (depending on thickness), turning to cook on all sides, until golden brown and cooked through. Add onion and garlic paste. Cook for about 1 minute, until caramelised. Add white wine/stock, then allow it to bubble and evaporate.
  5. Finish pie When wine/stock has almost evaporated, turn to heat to low. Stir through pesto sauce and spinach, until spinach has wilted. Season to taste.
  6. Serve chicken pie topped with 1-2 pastry triangles and roast veggies on the side.

Nutritional Information

Energy 3006 kj
718 kcal
Protein 30.8g
Carbohydrate 31.5g
Fat 50.4g