Pesto Chicken Pies

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    592

A very simple and delicious way to have family dinner on the table in no time flat. Prep in advance and heat or cook on demand. Perfect!

Inspired by: https://tenina.com/recipes/pesto-chicken-pies

recipe updated Oct 8, 2019

Ingredients

  • Parmesan cheese icon
    Parmesan cheese
    80g (about ½ cup)
  • Kale icon
    Kale
    x ¼ (about 50g)
  • Pine nuts icon
    Pine nuts
    100g (about ¾ cup)
  • Chicken thigh icon
    Chicken thigh
    500g (about 2⅛ cups)
  • Garlic clove icon
    Garlic clove
    3
  • Fresh basil icon
    Fresh basil
    10g (about 3¾ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    44ml (3 tbsp)
  • Sea salt icon
    Sea salt
    as needed
  • Puff pastry icon
    Puff pastry
    320g (about ¼)
  • Egg icon
    Egg
    1 (50g)
  • Sesame seeds icon
    Sesame seeds
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl

Step preview

  1. Pre-heat oven - 170°C
  2. Line a clean baking sheet with parchment paper
  3. Add parmesan cheese, garlic clove, fresh basil, kale and pine nuts to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blend - approx 5 sec, speed 6
  6. Add extra virgin olive oil to the mixture while machine is running
  7. Blend until smooth - approx 6 sec, speed 8
  8. Then add sea salt and chicken thighs to the mixture
  9. Blitz - approx 8 sec, reverse speed 8
  10. Roll out puff pastry onto the baking sheet
  11. Slice into rectangles
  12. Divide mixture between pastry evenly
  13. Seal
  14. Crimp
  15. Brush with egg
  16. Sprinkle with sesame seeds
  17. Slice
  18. Bake until light golden - 25 min, 170°C
  19. Serve
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