I like making pizza in the winter because it’s doubly generous: heating up the oven warms up the house and eating a hearty pizza warms my soul. This chicken pot pie pizza is what happens when you don’t want to make a pie crust but have a major chicken pot pie craving. Maybe you magically have pizza dough at the ready: you’re are on a no-knead pizza kick or perhaps you just picked up some dough from the grocery store? No matter what, pizza on a cold night is a guaranteed way to have a cozy night in. A quick white sauce, shredded chicken, potatoes, onions, celery, and carrots on a crispy cheesy doughy base is everything you’d wish for on a cold, snowy night.
Chicken Pot Pie Pizza Recipe
makes 1 pizza
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup chicken stock
- 1/2 cup shredded mozzarella
- 1/3 cup shredded cooked chicken
- 1/4 small onion, diced
- couple of baby potatoes, boiled and diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 ball no-knead pizza dough or store bought pizza dough
- salt and pepper, to taste
Arrange a rack in middle of oven and preheat to its hottest setting, 500°F–550°F.
If you don’t have any cooked chicken and potatoes on hand, cook a small amount of chicken and shred it. Boil a couple of potatoes until tender and dice.
In a small pan, heat up the butter over medium heat. When melted, sprinkle on the flour and stir until the flour is completely incorporated. Pour in the chicken stock in a thin stream while whisking. Whisk occasionally, on medium heat, until slightly thickened. Season with salt and pepper, remove from the heat and let cool slightly.
Lightly oil a cast iron pan or baking sheet. Shape dough into a circle, pushing gently until fairly thin. Spread the slightly cool béchamel evenly on the dough. Top with shredded mozzarella, cooked chicken, diced onions, boiled and cubed potatoes, diced carrots, and diced celery. Season with salt and pepper. Place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp and slightly blistered. Slice and enjoy hot!
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