2
cups cooked roasted chicken breast strips (9 oz)
1
egg, beaten
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Steps
1
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on bag.
2
Meanwhile, in small bowl, mix ricotta cheese, 3 tablespoons of the Parmesan cheese, 1/2 to 1 teaspoon of the lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper.
3
Unroll pie crust on cookie sheet. Spread cheese mixture over crust to within 1 1/4 inches of edge.
4
In large bowl, mix chicken strips and remaining 1/2 teaspoon lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add cooked vegetables; mix well. Spoon over cheese.
5
Fold edge of crust over filling, pleating crust as necessary. Brush crust edge with egg. Sprinkle crust edge and filling with remaining 1 tablespoon Parmesan cheese.
6
Bake 25 to 35 minutes or until crust is golden brown. Let stand 5 minutes.
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