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I would just like to tell everyone that my Mom is awesome. Yep, she’s pretty stinking cool.
I bet I call her at least twice a day. I’m not sure what I would do without her.
Besides her youngest child, she also loves care packages. Every now and then she will send me something in the mail. It’s one of the few things I enjoy getting in the mailbox.
Yesterday though, Mom sent me these super cute mini casserole dishes by way of my brother who came down for a quick visit. That’s right. She bought them at 8am in small town, TN and I had them in south Atlanta by that afternoon. Now that is service.
Aren’t they the cutest things you have ever seen?! As soon as I opened them I HAD to use them as soon as possible. So I did a little Googling and found a Giada de Laurentis recipe for Pizza Pot Pies which I adapted to be a little more cheesy.
They came out wonderful. I love them. The kids love them and I didn’t have to try to fit a big pot of leftovers in the fridge.
Pizza Pot Pies
Pizza Dough – homemade or store bought
1 1/2 cups Marinara
2 chicken breasts, boneless/skinless
1/3 cup chopped black olives
1 cup Ricotta
1/2 cup Mozzerella
1 bell pepper
1/2 small onion, chopped
2 garlic cloves, minced
Preheat your oven to 400. Meanwhile, chop your chicken and saute until just cooked through in a skillet.
Add the chicken and the rest of the ingredients ( except the dough) in a large bowl and mix well.
Portion the mixture into 4 mini casserole dishes and top with a little more cheese.
Cut the dough into 4 pieces and stretch over the tops of each dish. Make sure to cut vents for steam.
Bake for 25-30 minutes or until the crust is golden brown and the inside is bubbly. Serve and enjoy!