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Pizza Pot Pie

pizza pot pie Entree
Pizza Pot Pie
  • 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. ...MORE + LESS -

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

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

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