- Servings: 6
- Prep Time: 30 min
- Cook Time: 45 min
- Total Time: 1 hr 15 min
|¼ cup||Grated Parmesan Cheese|
|2 tsp||Baking Powder|
|½ cup||Cold Butter or Margarine, cubed|
|½ cup||Plain Yogurt|
|1 cup||Cooked Chicken Cut In Thin Strips|
|¾ cup||Pizza Sauce|
|1 can||Diced Tomatoes, drained|
|1⅓ cups||Grated Mozzarella Cheese|
|1 can||French Fried Onions|
Preheat oven to 450. Shape loose-fitting foil cover for 9” pie pan.
Mix first 4 crust ingredients, add butter and blend with fork until well mixed & dough resembles corn meal. Stir in yogurt.
Press mixture into bottom and up sides of 9” pie pan.
Put chicken into crust and top with pizza sauce and tomatoes. Sprinkle with about half of the cheese. Add a layer of onions and top with remaining cheese. Be sure all onions are well covered with cheese.
Bake at 450 for 8 minutes until crust starts to set and cheese begins to brown. Add foil cover, tenting the top to avoid contact with cheese, and to allow air under foil. Bake 8 more minutes at 450.
Reduce heat to 350 and continue baking 30 minutes. If a browner crust is desired, remove foil the last 5 minutes of cooking.
You may substitute pasta sauce for the pizza sauce, and use diced fresh tomatoes for the canned ones. Sometimes I use a combination of all four items, depending upon what needs to be used up.