Chicken and Artichoke Hand Pies

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

By Pillsbury Kitchens

Created October 22, 2012

Ingredients

tablespoon olive oil

1 1/4

lb uncooked chicken breast tenders (not breaded), chopped

1/4

cup chicken broth

can (14 oz) Progresso™ artichoke hearts, drained, chopped

teaspoon dried basil leaves

1/4

teaspoon garlic powder

1/2

cup ricotta cheese

cans (13.8 oz each) Pillsbury™ refrigerated artisan pizza crust

egg, beaten

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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.