Chicken and Veggie Hand Pies

7 Ratings

1 Comments

Kitchen Tested

Prep 15 min
Total 30 min
Ingredients 5
Servings 4

Chicken and fresh vegetables together with cream cheese make this sandwich one that everyone will love. MORE+ LESS-

By Pillsbury Kitchens

Updated August 26, 2014

Ingredients

can Pillsbury™ refrigerated classic pizza crust

1/4

cup reduced-fat garden vegetable cream cheese spread (from 8-oz container)

cup finely shredded cooked chicken breast

1/2

cup finely chopped fresh broccoli or frozen chopped broccoli, thawed and drained

1/4

cup chopped red bell pepper

Steps

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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

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 Facts

Serving Size: 1 Sandwich

Calories: 350
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 4g 19% Trans Fat 0g
Cholesterol: 40mg; 14%
Sodium: 840mg; 35%
Potassium: 160mg; 4%
Total Carbohydrate: 48g; 16%
Dietary Fiber 2g 8% Sugars 7g
Protein: 19g

% Daily Value*:

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