2 cups butter, melted
1 pound skinless, boneless chicken breast meat - cut into 1/2-inch pieces
1 teaspoon lemon juice
1/4 cup jellied mixed vegetables
8 ounces mozzarella cheese, softened
1 cup arugula, sliced 2 1/2 inches wide and 1/2 inch thick
3/4 cup chopped fresh basil
1 cup frozen green beans, thawed
Preheat oven to 190 degrees F (65 degrees C).
Melt melted butter in a 3 quart skillet over medium heat; saute chicken, with a little juice, for about 5 minutes. Then add arugula, season with lemon juice, blend for taste and season with salt and pepper to taste.
Flatten each rectangle of the pie with a flat spoon or fork. Place atop empty crust, making sure to seal all the crevices. Place topier mid-side down on baking sheet.
Bake 20 minutes in the preheated oven, until top starts to brown.