Side Pannel
Chicken Pot Pie Pizza
Chicken Pot Pie Pizza
- Recipe Submitted by maryjosh on 12/22/2016
Ingredients List
- 1 pound pizza dough
- 1 large chicken breast, cooked and diced
- 2 tablespoons butter
- 1/3 cup yellow onion, diced
- 1 carrot, diced
- 1 teaspoon fresh thyme, chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons flour
- 3/4 cup low sodium chicken broth
- 1/2 cup skim milk
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 1 1/2 cups shredded part skim mozzarella cheese
- 1/3 cup shredded parmesan cheese
- Flat leaf parsley and fresh thyme for garnish (optional)
Directions
Preheat oven to 450 degrees.
In a medium sized saucepan over medium high heat melt the butter.
When the butter is melted add in the diced onion and carrot, salt, pepper, and thyme.
Sautè the onion and carrot for about 3 minutes until they have softened.
Sprinkle in the flour and stir together until combined then let it cook for another minute.
Slowly pour in the broth and milk whisking the entire time.
Continue to whisk the sauce for another 3-4 minutes or until it becomes thick.
Once the sauce has thickened add in the frozen corn, peas, and diced chicken and cook for another minute.
Remove from the heat and keep warm.
Roll out the pizza dough onto a prepared pizza stone or baking sheet.
Pour the chicken pot pie mixture onto the pizza dough and spread it into an even layer.
Sprinkle the top of the pizza with the shredded mozzarella and parmesan cheese.
Bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.
Remove the pizza from the oven and top with chopped fresh thyme and flat leaf parsley if desired.
Let the pizza rest for 5 minutes before slicing it.
In a medium sized saucepan over medium high heat melt the butter.
When the butter is melted add in the diced onion and carrot, salt, pepper, and thyme.
Sautè the onion and carrot for about 3 minutes until they have softened.
Sprinkle in the flour and stir together until combined then let it cook for another minute.
Slowly pour in the broth and milk whisking the entire time.
Continue to whisk the sauce for another 3-4 minutes or until it becomes thick.
Once the sauce has thickened add in the frozen corn, peas, and diced chicken and cook for another minute.
Remove from the heat and keep warm.
Roll out the pizza dough onto a prepared pizza stone or baking sheet.
Pour the chicken pot pie mixture onto the pizza dough and spread it into an even layer.
Sprinkle the top of the pizza with the shredded mozzarella and parmesan cheese.
Bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.
Remove the pizza from the oven and top with chopped fresh thyme and flat leaf parsley if desired.
Let the pizza rest for 5 minutes before slicing it.
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