Chicken Pesto Pot Pies

Prep time: 20min
Total time: 45min
1/2 tub
Pesto
170 g
3/4 cup
Milk, 2%
175 mL
1/2
Rotisserie chicken, skin removed and shredded
1
1 1/2 cups
Sliced Baby-cut Carrots
375 mL
1 cup
Frozen corn kernels
250 mL
1 cup
Frozen peas
250 mL
0
Garlic Mashed Potatoes
680 g
calories
410
fat
20 g
carbs
28 g
protein
31 g

Directions

  1. Preheat oven to 400°F (200°C). Lightly butter six 1-cup (250 mL) oven-safe ramekins or individual pie dishes.

  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. 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

Prepare the pot pies as directed but don't bake. Wrap individually with plastic wrap, then freeze.