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Chicken and Veggie Hand Pies

By: Pillsbury® Pizza Crust 
"Chicken and fresh vegetables together with cream cheese make this healthy sandwich one that everyone will love."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (18)

Prep Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 sandwiches
 

Ingredients

  • 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
  • 1/4 cup reduced-fat garden vegetable cream cheese spread
  • 1 cup finely shredded cooked chicken breast
  • 1/2 cup finely chopped fresh broccoli
  • 1/4 cup chopped red bell pepper

Directions

  1. Heat oven to 425 degrees 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.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 312 | Total Fat: 5.7g | Cholesterol: 26mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 7, 2011 by sureyummy   view full review
I've been making these for over 25 yrs with crescent roll dough. Good with mushrooms in the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 7, 2011 by Viking   view full review
This can be done with pita breads and, as a spread, on different crackers, e.g. melba toast. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 28, 2011 by rachael   view full review
My 2yr old son loves this receipe. I too, have been making this for years! I like to leave the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 1, 2012 by sammyluwho   view full review
This turned out a lot better than I expected! I, too, used the cooking creme italian herb...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 29, 2011 by M.   view full review
These were pretty good. I made a couple of changes in the interest of making them more...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 28, 2011 by hiserodtm   view full review
i used frozen broccoli and cooked i first. Don't skimp on the amount of cream cheese
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 19, 2011 by WENDYBELL   view full review
Great way to use leftover frozen veggies in freezer. Best if cream cheese is REALLY soft...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 18, 2011 by Gabby   view full review
These are super easy and delicious. I like how the pocket can be filled with a variety of things.
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 15, 2011 by Kali   view full review
Pretty good. Simple. It tasted about as I expected it to. I think it could use a little...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 8, 2011 by cjsallee   view full review
Very good. Kids loved. Leave off cream cheese for kids.

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