Chicken Pancetta Pesto Pot Pie

Directions

2. Preheat oven to 400°F and adjust rack to middle
3. position. Pat chicken dry with paper towels and
4. season with salt and pepper. Heat 1 tbsp olive oil in
5. large Dutch oven until just smoking. Cook chicken
6. until browned. Add broth and bring to a boil. Cover
7. and simmer until chicken is cooked through, 6-8
8. minutes. Transfer chicken to plate and strain broth
9. into bowl, set aside. Heat 1 tbsp olive oil in now
10. empty Dutch oven and add pancetta, onion, celery
11. and garlic and cook until lightly browned. Add
12. reserved broth, can of cream of celery, heavy
13. whipping cream and 5 oz TRF Pesto Aioli. Whisk
14. until combined and bring to a boil. Lower to
15. medium heat and let simmer until thickened to a
16. chowder consistency.
17. Meanwhile, shred chicken into bite-sized pieces.
18. Add chicken, frozen peas and carrots, lemon juice
19. and parsley to mixture and season with salt and
20. pepper to taste.
21. Unwrap pie crusts, lightly brush pie pan with 2
22. tablespoons of olive oil to grease the pan to prevent
23. the crust from sticking. Unroll one crust onto the
24. pan. Add chicken mixture into the pan then place
25. remaining pie crust on top. Stick the two crusts
26. together using 1 of the beaten eggs. Use a fork or
27. your fingers to crimp edges. Using paring knife,
28. make 3 steam vents on top of the crust. Brush crust
29. with remaining beaten egg and bake until crust is
30. golden brown, about 35 minutes. Let pot pie rest 10
31. minutes before serving.