- 2x refrigerated pie crusts
- 2x 9 oz Perdue Shortcuts chicken
- 12 oz ricotta cheese
- 1 cup bacon
- 4 oz shredded cheddar cheese
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Parmesan Garlic with spices and herbs shakey cheese
- 1 tbsp butter (softened, not melted)
Preheat oven to 425 F.
Spray pie pan with nonstick spray.
Place one pie crust into the bottom of pie pan.
In large mixing bowl combine the chicken, ricotta cheese, onion powder and garlic powder.
Add bacon and shredded cheddar cheese to chicken and mix well.
Put contents of bowl into the bottom pie crust (in the pie pan).
Place second pie crust on top of pie.
Pinch the top and bottom crust together, and trim off any excess if you like.
Spread the softened butter across the top crust.
Sprinkle the Parmesan Garlic shakey cheese all over the top crust. Use as much or as little as you like.
Bake for 20-25 minutes, or until crust is turning golden brown.
Remove from oven.
Let cool for 5-10 minutes and serve.