Step 1: Gather Ingredients
a pie pan
a cutting board (or two, so you don't have to clean as you go)
number cookie cutters
a jar of spaghetti sauce (or you can make your own)
1 lb chicken breasts (I used tenders - whatever's cheap)
shredded Italian cheese blend
1 medium zucchini
2 refrigerated pie crusts (they usually come 2 to a box)
Step 2: Preparing the Chicken
Start a pot of water to boil. Cut the fat off the chicken, and drop into the water. It will look pretty gross - the water might be frothy. Boil on med-high for about 8 minutes - until the chicken is white and cooked through.
(you can use this time for the step: Composing the Pie)
Remove the chicken from the pot - shake off the water - and put on a plate or cutting board. Use two forks to pull the chicken into little pieces, shredded-like. They should be bite-sized or smaller. You can do this with your fingers if you want, but the chicken is hot. You can snag a piece if you're hungry, but it's pretty bland by itself.
Step 3: Composing the Pie
Spoon a little bit of the spaghetti sauce into the bottom of the crust and spread it around - 3 or 4 spoonfuls should be fine. I used a separate bowl to combine the chicken and the sauce, but you can just do it in the bottom of the pie pan. Toss it together a little bit, then spread it around in the pan, so the chicken forms a complete layer. I didn't quite use all the chicken. I added a little more sauce once the chicken was in the pan, for good measure. Then I sprinkled on the Italian cheese. It was about 1 cup. Add a little more sauce - spread it around with the back of the spoon, gently or the cheese will just stick to your spoon. Then wash and slice the zucchini, and place it in a layer over the top of the cheese. Add some more sauce - I found if I don't add enough sauce to the zucchini layer, it burns, so keep that in mind.
Step 4: Topping the Pie
Use aluminum foil to cover the edges of the pie crust - this will prevent it from burning, since it's thinner than the rest of the pie. I found the easiest way was to fold the foil in thirds; then wrap it around the edge with 2/3's on top of the crust and 1/3 on the under side of the lip of the pan. Do it in sections, and then where each section meets, pinch the foil together. It should stay pretty well that way.
Step 5: Bake the Pie
Wait for it to cool before cutting and serving. It was still bubbling for several minutes after standing.
*You can use that hour and 15 minutes to memorize and recite more digits of pi or play fractions/decimals bingo!