Chicken and Artichoke Hand Pies

Chicken, artichokes and ricotta cheese are folded inside a multigrain crust for delicious mini hand pies.

  • prep time 25 min
  • total time 40 min
  • ingredients 9
  • servings 12


tablespoon olive oil
1 1/4
lb uncooked chicken breast tenders (not breaded), chopped
cup chicken broth
can (14 oz) Progresso™ artichoke hearts, drained, chopped
teaspoon dried basil leaves
teaspoon garlic powder
cup ricotta cheese
cans (13.8 oz each) Pillsbury™ refrigerated artisan pizza crust
egg, beaten
  • 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.
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