Sunday 8/8 "Chicken Pot Pies"

Quick Fix with Robin Miller

• 2 9-inch refrigerated pie crust ($2.59 for 2)
• 2 chicken breast halves, cooked and diced (already purchased)
• 1 cup ricotta cheese ($3.39)
• 1/2 cup shredded Cheddar (already purchased)
• 1/4 cup plus 2 tablespoons grated Parmesan (already purchased)
• 2 eggs, lightly beaten (already purchased)
• 2 teaspoons Dijon mustard (already purchased)
• 1/4 cup freshly chopped parsley leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can diced tomatoes, drained ($0.57)
• 1/4 cup packed fresh basil leaves ($1.69)
• 1 teaspoon garlic powder
• 1 tablespoon red wine vinegar
• 2 teaspoons olive oil
• 4 to 6 cups mixed lettuce greens ($2.21)

Directions
Preheat oven to 375 degrees F.
Divide crusts into 8 pieces each and shape each piece into a ball. Press the balls into the bottom and up the sides of a mini muffin tin. Set aside.
In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
Place drained tomatoes, basil, garlic powder, vinegar, and olive oil in food processor and process until smooth. Season to taste with salt and pepper and serve over greens.

The verdict: These were so yummy! And the girls helped me roll the dough into balls! It was really family friendly and would have gone faster if I had used pre-cooked and shredded chicken. Total cost to make: $10.45.