Artichoke Chicken Pot Pie Appetizer
Flaky pie crust filled with creamy artichoke chicken, spinach, and melty mozzarella for a cozy, bite-sized pot pie appetizer.
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Ingredients
2 servings of Beehive Meals Artichoke Chicken
4 Pie crust circles, homemade or prepared refrigerated
4 Spinach leaves, washed and dried
1/8 Cup Mozzarella cheese, shredded
Instructions
1. Follow cooking instructions to cook Artichoke Chicken.
2. On a floured surface, roll out pie dough until very thin.
3. Using a medium-sized drinking glass (4-5"), dip the rim in flour and then press into dough to make 12 circles.
4. Spray the muffin pan lightly with cooking spray then place a pie crust piece into each tin bottom. Press down lightly.
5. Add a couple spinach leaves and then cooked Artichoke Chicken to fill tin to 3/4 full.
6. Top with a sprinkling of mozzarella cheese.
7. Bake at 375 degrees for 20-25 minutes until filling reaches at least 165 degrees and cheese is melted.
Ingredients
4 servings of Beehive Meals Artichoke Chicken
8 Pie crust circles, homemade or prepared refrigerated
8 Spinach leaves, washed and dried
1/4 Cup Mozzarella cheese, shredded
Instructions
1. Follow cooking instructions to cook Artichoke Chicken.
2. On a floured surface, roll out pie dough until very thin.
3. Using a medium-sized drinking glass (4-5"), dip the rim in flour and then press into dough to make 12 circles.
4. Spray the muffin pan lightly with cooking spray then place a pie crust piece into each tin bottom. Press down lightly.
5. Add a couple spinach leaves and then cooked Artichoke Chicken to fill tin to 3/4 full.
6. Top with a sprinkling of mozzarella cheese.
7. Bake at 375 degrees for 20-25 minutes until filling reaches at least 165 degrees and cheese is melted.
Ingredients
6 servings of Beehive Meals Artichoke Chicken
12 Pie crust circles, homemade or prepared refrigerated
12 Spinach leaves, washed and dried
1/2 Cup Mozzarella cheese, shredded
Instructions
1. Follow cooking instructions to cook Artichoke Chicken.
2. On a floured surface, roll out pie dough until very thin.
3. Using a medium-sized drinking glass (4-5"), dip the rim in flour and then press into dough to make 12 circles.
4. Spray the muffin pan lightly with cooking spray then place a pie crust piece into each tin bottom. Press down lightly.
5. Add a couple spinach leaves and then cooked Artichoke Chicken to fill tin to 3/4 full.
6. Top with a sprinkling of mozzarella cheese.
7. Bake at 375 degrees for 20-25 minutes until filling reaches at least 165 degrees and cheese is melted.
Ingredients
8 servings of Beehive Meals Artichoke Chicken
16 Pie crust circles, homemade or prepared refrigerated
16 Spinach leaves, washed and dried
3/4 Cup Mozzarella cheese, shredded
Instructions
1. Follow cooking instructions to cook Artichoke Chicken.
2. On a floured surface, roll out pie dough until very thin.
3. Using a medium-sized drinking glass (4-5"), dip the rim in flour and then press into dough to make 12 circles.
4. Spray the muffin pan lightly with cooking spray then place a pie crust piece into each tin bottom. Press down lightly.
5. Add a couple spinach leaves and then cooked Artichoke Chicken to fill tin to 3/4 full.
6. Top with a sprinkling of mozzarella cheese.
7. Bake at 375 degrees for 20-25 minutes until filling reaches at least 165 degrees and cheese is melted.