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    You are in: Home / Recipes / Chicken-Pesto Pot Pies Recipe
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    Chicken-Pesto Pot Pies

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Chef mariajane's Note:

    Stumped for exciting weeknight meals that can make it to the table quickly? Look no further. This is one of my favorites shortcuts - a store-bought rotisserie chicke ensemble pot pie. To freeze, prepare the pot pies as direcred but don't bake. Wrap individually with plastic wrap, then freeze. When you're ready to cook, unwrap and bake for 30-35 minutes or until filling reaches internal temperature of 160F.

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    1. 1
      Preheat oven to 400°F Lightly butter six 1-cup oven-safe ramekins or individual pie dishes.
    2. 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.
    3. 3
      Divide mixture between ramekins or pie dishes. Spoon or pipe mashed potatoes on top. Bake until heated through and golden brown, about 20-25 minutes.

    Ratings & Reviews:


    Nutritional Facts for Chicken-Pesto Pot Pies

    Serving Size: 1 (328 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 498.6
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 7.6 g
    Cholesterol 121.5 mg
    Sodium 517.4 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 3.8 g
    Sugars 4.5 g
    Protein 34.0 g

    The following items or measurements are not included:

    pesto sauce

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