MAIN DISH: PIZZA POT PIES (click here to print)

Pizza Pot Pies

Crust:
1 packed cup of cooked, minced chicken breast
1 cup packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
Filling:
1 cup shredded cheese
12 slices pepperoni
1/2 cup pizza sauce
Optional:
4 Tbsp shredded Parmesan cheese, to sprinkle on top.
1. Preheat oven to 425 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Press slightly over one half of the chicken/cheese mixture into 2-6″ pie or cake pans. Make sure the crust comes up to the top of the pan. This will allow you to seal the edges.
4. Top with parsley, basil, onion and garlic powder.
5. Bake for 12 minutes.
6. Let cool for five minutes.
7. Top with sauce, cheese, and then toppings.
8. Top with remaining chicken/cheese crust. Press the edges gently to seal.
9. Top with Parmesan sprinkles, if using.
10. Bake for 6-8 minutes more, or until golden brown and melted.
11. Let cool for five minutes.
12. Slice and serve.
Makes 2 mini pot pies, or 4 servings.
Nutritional information per 1/2 of a 6″ pot pie, prepared with pepperoni, added cheese, and no-sugar pizza sauce: Calories:  360 , Carbohydrates:  3.6 g , Fiber:  .4 g,   Net Carbohydrates:  3.2 g , Protein:  34.6 g, Fat:  22 g.
Nutritional information per 1/2 of a 6″ pot pie, pizza crust only: Calories: 193.8, Carbohydrates: 1.0 g , Fiber:  0 g,   Net Carbohydrates:  1.0 g , Protein:  23.8 g, Fat:  10g.

yourlighterside.com