Pesto Pot Pie

Pesto Pot Pie


  • Nonstick cooking spray Pam®

  • 2 tablespoons butter

  • 1⁄4 cup roasted red bell pepper drained and chopped, Marzetti®

  • 1 tablespoon gravy flour Wondra®

  • 1 teaspoon Montreal chicken seasoning McCormick® Grill Mates®

  • 1 (16 ounce) bag  frozen mixed vegetables thawed, Birds Eye®, 

  • 1 (10.75 ounce) can  condensed cream of celery soup Campbell’s®

  • 2 cups deli rotisserie chicken chopped 

  • 1 cup half-and-half or light cream

  • 1⁄2 cup grated Parmesan cheese DiGiorno®

  • 1 packet  pesto sauce mix Knorr®

  • 1 (11-ounce) tube  refrigerated garlic breadstick dough Pillsbury®


  1. Preheat oven to 425°F. Spray a 9-inch deep-dish pie plate with cooking spray; set side.

  2. In a large saucepan, melt butter over medium heat. Add the chopped pepper, flour, and chicken seasoning. Cook for 30 seconds, stirring constantly. Add vegetables and cream of celery soup. Bring to a boil; reduce heat. Cook and stir about 5 minutes or until thickened. Remove from heat. Stir in chicken, half-and-half, Parmesan cheese, and pesto mix. Pour the mixture into the pie plate and spread evenly.

  3. Unroll and separate the breadstick dough, leaving the short ends connected. Starting at the edge of the dish, wind strips in concentric circles over chicken mixture.

  4. Bake for 15 minutes or until the bread is golden and the sauce is bubbling. Remove from oven and let stand for 10 minutes before serving.

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