Chicken Pizza Pot Pie
Description
Make a great dinner that is a cut above just pizza. This one uses packaged refrigerated pie crusts, shredded chicken, pizza sauce, cheese and broccoli. Substitute another veggie for the broccoli if you would like, or omit it completely.
Ingredients
1 refrigerated pie crust from a 15 oz. box, softened as directed on box
1 1/2 c. shredded cooked chicken (leftover or rotisserie work great)
1 c. pizza or marinara sauce
1 1/2 c. chopped fresh broccoli, optional
1 1/2 c. (6 oz.) shredded Mozzarella cheese
2 T. chopped fresh basil leaves
1/4 c. grated Parmesan cheese, if desired
Directions
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Preheat oven to 375 degrees.
Remove pie crust from pouch; unroll on cutting board. Place an 8 oz. ramekin or custard cup on the crust; cut 1/4 inch from edge of the ramekin to make the crust round. Repeat, cutting 3 more crust rounds.
In a small bowl, mix chicken and pizza sauce. Fill each 8 oz. ramekin halfway up with the chicken mixture. Sprinkle each with broccoli, Mozzarella cheese and basil.
Wet the inside of each crust round; place over the filled ramekins. Press down around edge of crust rounds. Sprinkle tops with Parmesan cheese. Place ramekins on a cookie/baking sheet.
Bake 15 - 20 minutes or until the crusts are lightly browned.
4 servings.