Pizza Pot Pie

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

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

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.