Chicken-pesto Pot Pies

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 400°f lightly butter six 1-cup 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 20-25 minutes.