Let’s talk comfort food. Who doesn’t enjoy a hearty chicken potpie, especially during the cold winter months? And, of course, who doesn’t love pizza? Let’s combine the two. You can’t go wrong. The crispy crust coupled with the creamy potpie filling will have the kids, as well as the adults, coming back for seconds.
While the oven and skillet are preheating, the toppings are prepared. If you want to save some time, you can use prechopped onion and celery. The carrot must be cut into very thin matchsticks. My suggestion would be to definitely use packaged shredded carrot as I did here.
The veggies are sautéed for just a few minutes so that they retain some crunch. Set them aside and prepare the creamy sauce.
Time to roll out the dough. No need for perfection but be sure that it is at least 12-inches in diameter. Be very careful when placing it in the preheated skillet …it will be extremely hot!
Prebaking the crust in the hot skillet creates a crispy crunchy base for the creamy potpie goodness. The toppings are added and topped with shredded mozzarella cheese to finish off in the oven.
Using a 12-inch skillet creates a fairly thin crusted pizza. If you like a thicker crust, this can be prepared in a 10-inch skillet. The toppings would be more substantial creating more of a deep-dish effect. You will need to adjust the baking times accordingly.
chicken potpie skillet pizza
Adapted from Cooking Light
Creamy chicken potpie goodness served with a crispy pizza crust.
- 4 teaspoons olive oil, divided
- 1/4 cup diced onion (about 1.5 ounces)
- 1/4 cup matchstick-cut carrots (about 1 ounce)
- 1/4 cup diced celery (about 1.25 ounces)
- 1/4 cup frozen green peas (about 1.5 ounces)
- 1 1/2 tablespoons all-purpose flour
- 1 cup unsalted chicken stock or broth
- 10 ounces refrigerated fresh whole-wheat pizza dough
- 3/4 cup skinless rotisserie chicken breast, shredded (5 ounces)
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage leaves, chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Place a 12-inch cast-iron skillet in the oven, and preheat oven to 500°F. (Do not remove skillet while the oven preheats.)
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add diced onion; sauté for 2 minutes. Add carrot, celery, and peas; sauté for 1 more minute. Remove mixture from skillet; set aside.
Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock or broth, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat.
Place dough on a lightly floured surface; roll into a 12-inch circle. Very carefully place the dough in the preheated cast-iron skillet; flatten to cover the bottom of the pan. Bake in preheated oven until crust is lightly browned, about 5 minutes.
Remove from oven; increase heat to broil. Top the pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil, about 4-inches from heat, until cheese is melted, about 2 minutes.
Drizzle with the remaining stock mixture. Sprinkle with thyme, sage, salt & pepper. Serve immediately.