- 4
Ingredients
- INGREDIENTS
- 1 1
- Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
- 1 1/2 1 1/2
- cups shredded cooked chicken
- 1 1
- cup pizza or marinara sauce
- 1 1/2 1 1/2
- cups chopped fresh broccoli
- 1 1/2 1 1/2
- cups shredded mozzarella cheese (6 oz)
- 2 2
- tablespoons chopped fresh basil leaves
- 1/4 1/4
- cup grated Parmesan cheese, if desired
Preparation
Step 1
DIRECTIONS
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 cookie 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.