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.
Tip
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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