Chicken and Artichoke Hand Pies

Bloggers Adam and Joanne Gallagher from Inspired Taste make mini hand pies with multigrain pizza crust, chicken, artichokes and ricotta cheese.

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Servings 12

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ingredients 9
Prep Time 25 min
Total Time 40 min

Ingredients

1: tablespoon olive oil

1 1/4: lb uncooked chicken breast tenders (not breaded), chopped

1/4: cup chicken broth

1: can (14 oz) Progresso® artichoke hearts, drained, chopped

1: teaspoon dried basil leaves

1/4: teaspoon garlic powder

1/2: cup ricotta cheese

2: cans (13.8 oz each) Pillsbury® refrigerated artisan pizza crust

1: egg, beaten

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Directions

1 Heat oven to 375°F. Line large cookie sheet with foil or cooking parchment paper.
2 In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Add broth, artichokes, basil and garlic powder. Cook 3 to 4 minutes, stirring frequently, until broth is absorbed. Remove from heat; stir in cheese.
3 Unroll dough on lightly floured work surface. Using 4-inch round cookie cutter, cut 6 rounds from each crust. (Reroll scraps and cut additional rounds, if desired.) Lightly brush rounds with egg.
4 Spoon 1 heaping tablespoon chicken mixture on half of each round. Fold other half over filling; press edges with fork to seal. Lightly brush tops with egg. Place on cookie sheet.
5 Bake 10 to 15 minutes or until golden brown. Serve warm.