Quickly taking stock in the refrigerator, I realized I still had some ricotta filling left. There was chicken in the freezer and a large bag of frozen vegetables. Very large. I bought it at GFS. There was also a pie crust in the freezer. Now I knew exactly what was for supper.
Ricotta Chicken Veggie Pie!
1 lb chicken, cubed
1/2 tsp cajun seasoning
1 c ricotta
salt and pepper to taste
little Better Than Bouillon Vegetable for flavor
1 pie shell
frozen mixed veggies
some biscuits for the top
Saute 1 lb cubed chicken lightly sprinkled with cajun seasoning. Take pie shell and prick and partially pre-bake. Fill the bottom of the pie shell with frozen mixed veggies and mix in the chicken cubes.
Mix ricotta, egg, salt, pepper, and a little bit of better than bouillon vegetable flavor. Pour over the veggie/chicken mixture. Top with your biscuits. Bake for 40-60 minutes or until the eggs/ricotta mixture has set. Let cool for 10 minutes before serving.
It was devoured! We can't wait to have it again. I literally just threw it together so these are estimations of the amounts I used. My husband said I can make this any time as a variation on our usual pot pie.
Very happy with how this turned out!