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Steps
1
Heat oven to 375°F. Remove pie crust from pouch; unroll on cutting board. Place 8-oz ramekin or custard cup on crust; cut 1/4 inch from edge of ramekin to make crust round. Cut 3 more crust rounds from crust.
2
In small bowl, mix chicken and sauce. Fill each 8-oz ramekin halfway up with chicken mixture. Sprinkle each with broccoli, mozzarella cheese and basil.
3
Wet inside of each crust round; place over filled ramekins. Press down around edge of crust rounds. Sprinkle tops with Parmesan cheese. Place ramekins on cookie sheet.
4
Bake 15 to 20 minutes or until crusts are lightly browned.
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This is a great use for leftover rotisserie chicken.
For a vegetarian version, substitute chopped mushrooms and bell peppers for the chicken.
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