Chicken-Pesto Pot Pies - cooking recipe

Ingredients

0.5 (170 g) container pesto sauce
3/4 cup milk, 2%
1 rotisserie chicken, skin removed and shredded
1 1/2 cups baby carrots, sliced
1 cup frozen corn kernels
1 cup frozen peas
1 (680 g) package garlic mashed potatoes

Preparation

Preheat oven to 400\u00b0F Lightly butter six 1-cup oven-safe ramekins or individual pie dishes.
In a large bowl, stir together pesto sauce and milk. Add chicken, carrots, corn and peas; toss gently. Season to taste with salt and pepper.
Divide mixture between ramekins or pie dishes. Spoon or pipe mashed potatoes on top. Bake until heated through and golden brown, about 20-25 minutes.