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  • Prep 15 min
  • Total 35 min
  • Ingredients 7
  • Servings 4

Easy to customize and super savory, this pizza-fied take on the classic pot pie will rock the dinner table. MORE+ LESS-

Cheri Liefeld
September 7, 2011


Pillsbury™ refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2
cups shredded cooked chicken
cup pizza or marinara sauce
1 1/2
cups chopped fresh broccoli
1 1/2
cups shredded mozzarella cheese (6 oz)
tablespoons chopped fresh basil leaves
cup grated Parmesan cheese, if desired


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  • 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.

Expert Tips

This is a great use for leftover rotisserie chicken.

For a vegetarian version, substitute chopped mushrooms and bell peppers for the chicken.

Nutrition Information

No nutrition information available for this recipe

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