Chicken and Artichoke Hand Pies

  • Prep 25 min
  • Total 40 min
  • Ingredients 9
  • Servings 12


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


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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.



Expert Tips

Cottage cheese can be substituted for the ricotta cheese.

Omit the artichokes and replace with cooked spinach, kale or Swiss chard.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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