Chicken and Veggie Hand Pies

Name: Chicken and Veggie Hand Pies
Prep time: 15 min
Total time: 30 min
Yield: 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 frozen chopped broccoli, thawed and drained; 1/4 cup chopped red bell pepper

7 Ratings

1 Reviews

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.

By Pillsbury Kitchens

Updated August 26, 2014

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 frozen chopped broccoli, thawed and drained
1/4 cup chopped red bell pepper

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.

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

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 350

Calories from Fat: 80

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;