Treat your family to these delicious pot pies that are filled with chicken and vegetables and topped with Pillsbury® breadsticks.
cups chopped cooked chicken
cups frozen mixed vegetables (from two 12-oz bags), thawed, well drained
jar (16 oz) Alfredo pasta sauce
cup grated Parmesan cheese
can (8 oz) Pillsbury™ refrigerated garlic breadsticks (8 breadsticks)
Heat oven to 400°F. Place 8 (10-oz) ramekins or custard cups on large cookie sheet with sides. In 3-quart saucepan, heat chicken, thawed vegetables, pasta sauce and milk over medium heat, stirring occasionally, until thoroughly heated. Spoon mixture into ramekins.
Sprinkle cheese on plate. Unroll dough. Separate 1 strip at a time; press both sides into cheese. Twist strip; arrange on mixture in ramekin in loose spiral shape, beginning at outside and coiling toward center. Repeat with remaining strips of dough and cheese. Sprinkle any remaining cheese over dough.
Bake 15 minutes. Cover ramekins loosely with sheet of foil; bake about 12 minutes longer or until filling is hot and bubbly.
The frozen vegetables called for in this recipe work well because the pieces are about the same size and cook in the same amount of time.
The ramekins are covered with foil after baking 15 minutes so the breadsticks don’t get too golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.