Chicken and Artichoke Hand Pies

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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

Directions

Notes

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Nutrition Information

Recipe Step Photos

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