Chicken and Artichoke Hand Pies

chicken and artichoke hand pies Appetizer
Chicken and Artichoke Hand Pies
  • Prep 25 min
  • Total 40 min
  • Ingredients 9
  • Servings 12

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

Created October 22, 2012


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


Hide Images
  • 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.

Expert Tips

  • Cottage cheese can be substituted for the ricotta cheese.
  • Omit the artichokes and replace with cooked spinach, kale or Swiss chard.

Nutrition Information

No nutrition information available for this recipe

© 2020 ®/TM General Mills All Rights Reserved