cups
frozen chopped broccoli, thawed and drained well
1/2
cup
shredded Swiss cheese
1/2
cup
Alfredo sauce
1/2
cup
milk with 1 tbsp. all-purpose flour whisked in
1
tsp.
paprika
1
tbsp.
chopped parsley
1/2
tsp.
black pepper
1/2
15-oz.
pkg. refrigerated piecrusts (1 crust), room temperature
Directions
Preheat oven to 375°F.
Cut rotisserie chicken meat into 1-inch chunks.
In large saucepan over medium heat combine chicken chunks, broccoli, cheese, Alfredo sauce, milk mixture, paprika, parsley and pepper. Stir until it thickens and is hot and bubbly. Remove from heat; set aside to cool, about 10 minutes.
To prepare piecrust, place on floured work surface; lightly roll out with rolling pin. With sharp knife cut piecrust into 1/2-inch-wide strips. Set aside.
Divide cooled chicken mixture evenly among 4 oven-safe bowls for individual pies.
Top each bowl with strips of piecrust in lattice pattern; trim edges.
Place bowls on baking sheet to catch any drips and bake 30 to 35 minutes or until crust is golden brown and filling is hot and bubbly.
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