Chicken-Pesto Pot Pies
Ready In: 20 mins
Serves: 6
Ingredients
- 0.5 (170 g) container pesto sauce
- 3⁄4 cup milk, 2%
- 1 rotisserie chicken, skin removed and shredded
- 1 1⁄2 cups baby carrots, sliced
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 (680 g) package garlic mashed potatoes
Directions
- Preheat oven to 400°F Lightly butter six 1-cup 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.
- 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.
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