Chicken Pesto Pot Pies
Prep Time
Serves
Cooking Mode
½ tub pesto
¾ cup milk
½ rotisserie chicken, skin removed and shredded
1 ½ cups sliced baby-cut carrots
1 cup frozen corn kernels
1 cup frozen peas
1 pkg garlic mashed potatoes
½ tub pesto
¾ cup milk
½ rotisserie chicken, skin removed and shredded
1 ½ cups sliced baby-cut carrots
1 cup frozen corn kernels
1 cup frozen peas
1 pkg garlic mashed potatoes
Directions
1Preheat oven to 400°F (200°C). Lightly butter six 1-cup (250 mL) oven-safe ramekins or individual pie dishes.
2In a large bowl, stir together pesto sauce and milk. Add chicken, carrots, corn and peas; toss gently. Season to taste with salt and pepper.
3Divide 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
1
Prepare the pot pies as directed but don't bake. Wrap individually with plastic wrap, then freeze.
Disclaimer
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Personal Note
Personal Note
