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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  • prep time 15 min
  • total time 30 min
  • ingredients 5
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Watch the Video

How to make a filled hot sandwich with Pillsbury Pizza Crust.

Nutritional information

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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;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.