Chicken Pesto Pot Pies
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 6
Ingredients
- 1/2 tub
- pesto
- 170 g
- 3/4 cup
- milk
- 175 mL
- 1/2
- rotisserie chicken, skin removed and shredded
- 1 1/2 cups
- sliced baby-cut carrots
- 375 mL
- 1 cup
- frozen corn kernels
- 250 mL
- 1 cup
- frozen peas
- 250 mL
- 1 pkg
- garlic mashed potatoes
- 680 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Lightly butter six 1-cup (250 mL) oven-safe ramekins or individual pie dishes.
Step 2
In a large bowl, stir together pesto sauce and milk. Add chicken, carrots, corn and peas; toss gently. Season to taste with salt and pepper.
Step 3
Divide mixture between ramekins or pie dishes. Spoon or pipe mashed potatoes on top. Bake until heated through and golden brown, about 20 to 25 min.
Tips
Prepare the pot pies as directed but don't bake. Wrap individually with plastic wrap, then freeze.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe)
- Calories:
- 410
- Fat:
- 20 g
- Carbs:
- 28 g
- Protein:
- 31 g