chicken pesto pot pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 tubFresh classico Pesto Sauce170 g3/4 cupMilk, 1%175 mL1/2 Rotisserie chicken, skin removed and shredded11 1/2 cupsSliced Compliments Baby-cut Carrots 375 mL1 cupFrozen corn kernels250 mL1 cupFrozen peas250 mLCompliments Garlic Mashed Potatoes 680g
1. Preheat oven to 400°F (200°C). Lightly butter six 1-cup (250 mL) oven-safe ramekins or individual pie dishes.
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.
2. Divide mixture between ramekins or pie dishes. Spoon or pipe mashed potatoes on top.
3. Bake until heated through and golden brown, about 20 to 25 min.
Number of Servings: 6
Recipe submitted by SparkPeople user SSILVESTRI2.
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.
2. Divide mixture between ramekins or pie dishes. Spoon or pipe mashed potatoes on top.
3. Bake until heated through and golden brown, about 20 to 25 min.
Number of Servings: 6
Recipe submitted by SparkPeople user SSILVESTRI2.
Nutritional Info Amount Per Serving
- Calories: 407.3
- Total Fat: 20.1 g
- Cholesterol: 45.5 mg
- Sodium: 658.7 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 4.6 g
- Protein: 21.0 g
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