Chicken, artichoke, and ricotta pie

Chicken second courses

One weekend recently I wanted to make a savory pie for dinner, using ingredients I had on hand - chicken, ricotta, and a jar of artichoke hearts. Looking for inspiration on the best way to combine them, I came across Marcella Hazan’s recipe for Artichoke Torta in a Flaky Crust in my well-thumbed copy of Essentials of Classic Italian Cooking. I was especially intrigued by the pastry, which uses both butter and ricotta. I adapted some of the elements from Marcella’s recipe for her torta filling to create the pie I had in mind – satisfying and delicious.