24 oz. Prego sauce
1/2 teaspoon Italian Seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups cooked, shredded chicken (I used a rotisserie)
1/4 cup shredded Parmesan cheese
3/4 cup shredded mozzarella cheese
1 box refrigerated pie crust, room temperature
1/4 teaspoon Italian seasoning
1 tablespoon shredded Parmesan cheese
1. Preheat oven to 350 degrees F.
2. Put one of the pie crusts into the bottom of a pie tin. Pour sauce into a large bowl. Season with Italian seasoning, salt and pepper, stirring to combine. Add chicken and gently stir to incorporate into sauce. Put in the bottom pie crust. Top with Parmesan and mozzarella cheeses.
3. Unroll pie crust and lay over chicken and cheese.
4. Brush a light coat of olive oil over crust. Stab a few holes in the top. Top evenly with Italian seasoning and Parmesan cheese. Bake for 40 to 45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving.
Makes 6 to 8 servings
