Leftover Chicken Pot Pie
|Ricotta cheese||1 Cup (16 tbs)|
|Spaghetti sauce||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or passed through a garlic press|
|Cooked chicken||2 Cup (32 tbs), cut-up (Plain Or In A Sauce)|
|Chopped vegetables||2 Cup (32 tbs) (Leftover)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Freshly ground black pepper||To Taste|
|Refrigerated pie crust||1 (9 Inches Round)|
1. Preheat the oven to 425Â° F.
2. Combine the ricotta, spaghetti sauce, garlic, chicken, vegetables, and chiles in a mixing bowl. Season to taste with salt and pepper, and transfer the mixture to a round ovenproof baking dish, between 9 and 10 inches in diameter and 1 1/2 inches deep.
3. Place the refrigerated pie crust loosely over the rim of the baking dish, and with the tip of a knife make some slashes in the dough to allow the steam to escape. Bake for 25 minutes, then raise the heat to 450Â°F and bake 5 minutes more for the crust to completely bake through. Let the pie rest for 5 minutes, then cut into wedges and serve.