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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - (11-ounce) refrigerated thin crust pizza crust
  • 3 tablespoons - reduced-fat garden vegetable cream cheese spread, divided
  • 1 cups - cooked chicken breast, finely shredded
  • 1 cups - frozen chopped broccoli, thawed and drained, finely chopped
  • 2 tablespoons - roasted red bell peppers, chopped
  • 1/4 teaspoons - garlic powder
  • Directions:

    Preheat oven to 425 degrees F. Lightly coat cookie sheet with cooking spray.

    Unroll dough onto cookie sheet. Spread out dough into 14- x 12-inch rectangle; cut into 9 squares.

    Spread 1 teaspoon cream cheese spread onto half of each square, spreading within 1/2-inch of edges. Top each with chicken, broccoli, bell pepper and garlic.

    Fold each square into a triangle. Using a fork, press edges to seal.

    Bake for 11 to 13 minutes or until golden brown.

    Brief Description

    Refrigerated pizza crust makes these hand pies a breeze to put together.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 13 min


    Per serving: Calories 145, Total Fat 4.2g, Sat. Fat 1.3g, Protein 8.6g, Cholesterol 17mg, Sodium 266mg, Total Carbs 18g, Dietary Fiber 0.6g, Sugars 2.3g


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    Posted On:

    June 17, 2015

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