Pizza Pot Pie

Prep Time: 15 min
Total Time: 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.


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 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.

Expert Tips

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