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Chicken Potpie Skillet Pizza

MealsWeLike.com, adapted from Cooking Light
A delicious mashup of chicken pot pie and pizza. Makes two pizzas.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Pizza
Servings 6 -8 servings

Ingredients
  

  • 2 Tbs Olive oil divided
  • 1 Onion chopped
  • Handful of baby carrots cut into matchsticks, about 1 cup
  • 2-3 Stalks celery chopped
  • 1 Cup Frozen peas thawed
  • 3 Tbsp Flour
  • 2 cup Chicken stock
  • Pizza dough for 2 pizzas
  • 2 Chicken breasts diced
  • 2 Cups shredded mozzarella cheese
  • 1/2 tsp Dried thyme
  • 1/4 tsp black pepper
  • Cooking spray

Instructions
 

  • Place 12in cast-iron skillet in oven and preheat to 450˚F
  • Heat another skillet on stove with 1 tsp oil
  • Sautée onions for 2 min
  • Add the Chicken and sautée
  • Add carrots, celery and peas, sautée for another couple of minutes
  • Remove veggies to a plate
  • Add 1 Tbs oil to skillet and add flour, stirring for 30 seconds
  • Add the chicken stock and bring to boil stirring often
  • Cook until sauce thickens, about 3 minutes
  • Split the Dough in 2 pieces
  • Roll the pizza dough out to fit the bottom and sides of the skillet in the oven.
  • Take the preheated skillet out of the oven and spray with cooking spray
  • Place 1 of the dough rounds in it covering the bottom and going up the sides.
  • Bake the dough for about 5 minutes
  • Add 1/2 the veggie and chicken mixture to the cooked pizza dough
  • Pour 1/2 the sauce over the toppings
  • Top with 1 cup cheese and sprinkle with thyme and grating of paper
  • Change the oven to broil and broil for a couple of minutes until the cheese is melted and browned.
  • Remove from oven and slide the pizza out of the pan
  • Allow to cool while you cook the second pizza
  • Slice and eat!