As soon as this pizza came out of the oven, I knew that I’d made my contribution to society. I can retire. Chicken pot pie should be a national institution! It’s full of joy and happiness! This pizza is so good that it caused me to rethink my life’s trajectory. And then I ate another slice. David came up with the idea for this pizza after I used leftover chicken gravy as the sauce component on my tortilla pizzas. I have been thanking him for the idea ever since!
To make this pizza, start by cooking the pot pie spread. Dice one chicken breast into cubes, and brown it in a pot with a drizzle of olive oil. While the chicken cooks, dice 1/2 onion, 1 large carrot, and 2 celery stalks. Once the chicken is just barely cooked, remove it to a side plate. You can chop the chicken into smaller bits for the pizza.
Then, add 1 tablespoon of butter to the pot. Once it melts, whisk in 2 tablespoons of flour. Make sure to scrape the browned chicken bits up from the pot. Once the flour starts to brown, pour in 2 cups of chicken stock. Whisk the liquid very well so that the flour breaks up. Add in the diced onion, carrot, and celery. Also drop in 1 sprig of rosemary and a few sprigs of thyme. Stir the mixture constantly until it thickens substantially into a liquid-gel hybrid. It should be thicker than you’d want for a traditional pot pie. Take the gravy off of the heat, and season it very well with salt and pepper. Then, stir in the chopped chicken, 2 minced garlic cloves, 1/4 cup of chopped mushrooms, and 1/4 cup of frozen peas.
Preheat your oven to 500ºF. Coat a baking sheet or pizza pan with cooking spray, and then stretch your pizza dough out as thin as it will go. You can use store-bought dough like I did, or you can make your own. Drizzle a tablespoon of olive oil onto the crust, and spread it around with your hands.
Dump the chicken pot pie filling onto the pizza dough, and spread it in an even layer. Pull out the rosemary and thyme stems if you can spot them.
Sprinkle shredded mozzarella cheese over the filling. Grate some parmesan cheese over the top too. Season the pizza with more pepper.
Bake the pizza on the bottom rack in your oven for 10 minutes until the cheese is melty and browned. Take the pizza out of the oven, and let it rest for a few minutes until the pot pie filling stops bubbling.
Slice your pizza and eat it up. It’s so good. It tastes just like a chicken pot pie… but in a pizza! If you are lucky enough to have any leftovers, this pizza somehow manages to taste even better the next day. Now go forth and make this gastronomic wonder!
- Chicken breast- 1
- Fresh pizza dough- 1
- Olive oil- 2 tablespoons
- Butter- 1 tablespoon
- Flour- 2 tablespoons
- Chicken stock- 2 cups
- Fresh rosemary and thyme
- Carrot- 1
- Celery- 2 stalks
- Onion- 1/2
- Mushrooms- 1/4 cup chopped
- Garlic- 2 cloves
- Peas- 1/4 cup
- Mozzarella cheese- 1 cup shredded
- Parmesan cheese- 1/4 cup grated
- Salt and pepper