Chicken Pesto Pie

Chicken Pesto Pie

This chicken pesto pie is composed by diced chicken, vol-au-vent cases and pesto: it is quite ingenious and means no soggy bottomed pies!


  • 1 tablespoon olive oil
  • 250 g vine-ripened cherry tomatoes
  • 1 teaspoon nigella seeds or sesame seeds
  • 1 egg, lightly beaten
  • 2 sheets frozen puff pastry, thawed
  • 6 vol-au-vent cases
  • 3 cups chopped cooked chicken
  • 2 tablespoons good-quality basil pesto
  • 3/4 cup thickened cream
  • 3/4 cup chicken stock
  • 2 tablespoons plain flour
  • 6 button mushrooms, sliced
  • 1 leek (white part only), thinly sliced
  • 40 g unsalted butter


Step 1

Preheat the oven to 180C. Melt butter in a pan over medium-low heat. Add leek and cook, stirring until soft. Add mushroom and cook for a further minute, then add flour and stir for 1 minute. Gradually stir in chicken stock, then bring mixture to simmer. Add cream and cook for 2-3 minutes, stirring, until thickened. Cool, season, then stir in pesto. Stir the chicken into the sauce.

Step 2

Using a vol-au-vent as a template, cut 6 lids from puff pastry sheets. Place vol-au-vents on a baking tray and fill with chicken mixture. Brush edge of pastry lids with a little water and place on top. Brush tops of pies with beaten egg and sprinkle with nigella seeds, if using. Bake for 15-20 minutes until golden.

Step 3

Meanwhile, place tomatoes on a tray, drizzle with olive oil and season. Bake in the oven with pies for 6-8 minutes until tomatoes are just starting to burst. Serve pies with tomatoes and extra pesto.

Picture (CC BY 2.0)  Ivana Sokolović

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