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Pizza Pot Pie

Pizza Pot Pie
  • Prep 15 min
  • Total 35 min
  • Servings 4
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.

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

Nutrition Facts

Serving Size: 4
Calories
494.5
Total Fat
28.9g
Saturated Fat
13.9g
Cholesterol
93.3mg
Sodium
986mg
Total Carbs
32.5g
Dietary Fiber
2.1g
Sugars
4.7g
Protein
26.7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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