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Chicken and Artichoke Hand Pies

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  • 25 min prep time
  • 40 min total time
  • 9 ingredients
  • 12 servings
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Chicken, artichokes and ricotta cheese are folded inside a multigrain crust for delicious mini hand pies.

Inspired Taste
October 22, 2012

Ingredients

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

Steps

  • 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.
  • 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
362.0
% Daily Value
Total Fat
16.5g
25%
Saturated Fat
2.2g
11%
Cholesterol
40.2mg
13%
Sodium
781.4mg
33%
Total Carbohydrate
40.8g
14%
Dietary Fiber
4.7g
19%
Sugars
4.3g
Protein
13.8g
% Daily Value*:
Vitamin C
0.60%
1%
Calcium
3.40%
3%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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