Baked Chicken Parmesan Ricotta Bowls

This is a Robin Miller recipe -- I just love Food Network! {The recipe says to make these in 8 mini-muffin cups, but I didn't think I'd get much filling in such a small space so I made them in 4 regular muffin cups. Sadly, they were pretty hard to get out of the pan, so I'll probably just make this is a big pie next time!}

1 9-inch refrigerated pie crust
2 chicken breast halves, cooked and diced
1 cup ricotta cheese
1/2 cup shredded Cheddar
1/4 cup plus 2 tablespoons grated Parmesan
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1/4 cup freshly chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 375 degrees.

Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside. {Obviously, only divide the crust into 4 pieces for regular muffin-size and leave intact for a whole pie}

In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.