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    29

  • 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

Ingredients

1
Pillsbury™ refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2
cups shredded cooked chicken
1
cup pizza or marinara sauce
1 1/2
cups chopped fresh broccoli
1 1/2
cups shredded mozzarella cheese (6 oz)
2
tablespoons chopped fresh basil leaves
1/4
cup grated Parmesan cheese, if desired

Steps

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
11g
56%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
720mg
30%
Potassium
510mg
15%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
9%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
35%
35%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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