Chicken and Veggie Hand Pies

Chicken and fresh vegetables together with cream cheese make this healthy sandwich one that everyone will love.

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Servings 4

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( 6 ) Ratings

6 Ratings

5 Stars 14%

4 Stars 14%

3 Stars 14%

2 Stars 43%

1 Stars

Member Reviews ( 1 )

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ingredients 5
Prep Time 15 min
Total Time 30 min

Ingredients

1: can Pillsbury® refrigerated classic pizza crust

1/4: cup reduced-fat garden vegetable cream cheese spread (from 8-oz container)

1: cup finely shredded cooked chicken breast

1/2: cup finely chopped fresh broccoli or Green Giant® frozen chopped broccoli, thawed and drained

1/4: cup chopped red bell pepper

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Directions

1 Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
2 Unroll dough onto cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon 1 tablespoon cream cheese spread onto half of each rectangle, spreading to within 1/2 inch of edges. Top each with 1/4 cup chicken, 2 tablespoons broccoli and 1 tablespoon bell pepper. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork to vent.
3 Bake 11 to 13 minutes or until golden brown.

EXPERT TIPS

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Expert Tips

Try a different flavor of cream cheese spread, such as garlic or chive-and-onion, in place of the garden vegetable spread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 350
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 840mg; 840%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 20%;
Calcium: 2%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;