Rodney's chicken pot pie pizza
A fun mash-up of classic chicken pot pie and pizza, baked to golden perfection! Great for kids and for using up leftover rotisserie chicken.
SERVES
3
TO
4
Ingredients
- 4 teaspoons olive oil, divided
- 1/2 cup minced sweet onion
- 1/4 cup carrots cut julienne
- 1/4 cup corn
- 1/4 cup frozen green peas
- 1 1/2 tablespoons all-purpose flour
- 1/2cup unsalted chicken stock
- 1/2 cup 35% cream
- 10 ounce refrigerated fresh pizza dough
- 1 cup shredded rotisserie chicken
- 3/4 cup shredded mozzarella cheese
- 1 teaspoon fresh thyme leaves
- Salt and fresh black pepper to taste
Directions
- Place a 12-inch cast-iron skillet in oven, and preheat oven to 500 degrees Fahrenheit. (Do not remove skillet while oven preheats.)
- Heat one teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté two minutes. Add carrot, corn , and peas; sauté one minute. Remove mixture from skillet; set aside.
- Add flour and one tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, then the cream stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about three minutes. Remove from heat.
- Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about five minutes. Remove from oven; increase heat to broil.
- Top pizza crust with half cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about two minutes. Drizzle with remaining stock/cream mixture. Garnish with thyme, and adjust seasoning with fresh pepper, and salt.
