Chicken Pesto Pot Pie




3-4 bone in chicken breasts (can be non-bone in but this gives better flavour)

3 leeks

16-32 oz Mir Poix (celery, onions and carrots mixed in equal quantity)

1 jar gf/dairy free pesto (small)

4 oz dried tomatoes

4 tbsp. gf flour (either left over or otherwise)

2-4 Oz. chopped ham or bacon (cooked)

1 c. chardonnay

1 Tsp. Kosher Salt

2 C. chicken broth

2 C. vegetable broth

4 bay leaves

1 package frozen herb (basil/parsley/whatnot)

2 lemons (zests)

2 recipes (or 2 crusts worth) thomas’ foolproof pie crust

1 can chestnuts (optional)

12 Custom Small Pie tins (the kind you use for pot pies)


This is a gluten free adaption of the pesto pot pie mentioned in reference


Heat oil in a large, heavy-bottomed pot over medium-high heat. Brown the chicken until golden on all sides and then remove the chicken from the pan. Debone the chicken if it has the bones on it. Reserve bones and skin for broth later. Cube the chicken after deboning and cooking.

Add the ham/bacon to the pan and sizzle for a few minutes, then add the Mir Poix and leeks. Be sure to was the leeks as they can have sand in them. Cook over medium heat covered for 8 to 10 minutes until the vegetables have softened.

Stir in the GF flour, season and cook for a further 2 minutes. Gradually stir in the wine and allow it to evaporate away, then stir in the bone broth and salt. Return the chicken to the pan with the bay leaves and reduce the heat and simmer for 1 hour.

Prepare pie dough in advance, and have 4 crusts worth ready. Roll the crusts on a stick-free surface (parchment paper over a damp cloth if you don’t have one handy!), using enough dough to fill each pie tin. Roll as thin as possible, and place in pie tin. Fill each pie tin with chicken mixture. Make ‘tops’ for each pie, and seal with your fingers.

Heat oven to 400 degrees on convection setting (prior to starting all of this takes quite a long time to preheat oven!).

Place in oven to cook for 15 to 20 minutes. Serve warm. These freeze nicely. You could easily put ‘cooked’ ones in the freezer, or for a fresher taste, just put uncooked ones on a cookie sheet and freeze.