Pizza Pot Pie

Name: Pizza Pot Pie
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts 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; 2 tablespoons chopped fresh basil leaves; 1/4 cup grated Parmesan cheese, if desired

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Prep 15 min
Total 35 min
Servings 4

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Easy to customize and super savoury, this pizza-fied take on the classic pot pie will rock the dinner table. Recipe by Cheri Liefeld.

May 7, 2018

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts 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
2 tablespoons chopped fresh basil leaves
1/4 cup grated Parmesan cheese, if desired

Steps

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 baking sheet.
4

Bake 15 to 20 minutes or until crusts are lightly browned.

Expert Tips

Tip 1
This is a great use for leftover rotisserie chicken.
Tip 2
For a vegetarian version, substitute chopped mushrooms and bell peppers for the chicken.