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Chicken Pesto Pot Pies
Makes 6


  1. Preheat oven to 400°F (200°C). Lightly butter six 1-cup (250 mL) oven-safe ramekins or individual pie dishes.
  2. 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.
  3. Divide mixture between ramekins or pie dishes. Spoon or pipe mashed potatoes on top. Bake until heated through and golden brown, about 20 to 25 min.


Prepare the pot pies as directed but don’t bake. Wrap individually with plastic wrap, then freeze.
  • 1/2 tub (170 g) pesto
  • 3/4 (175 mL) cup milk
  • 1/2 rotisserie chicken, skin removed and shredded
  • 1 1/2 cups (375 mL) sliced baby-cut carrots
  • 1 cup (250 mL) frozen corn kernels
  • 1 cup (250 mL) frozen peas
  • 1 pkg (680 mL) garlic mashed potatoes