Chicken Pot Pie Pizza
Ingredients
- Biscuit Crust (recipe below)
- 3 tbspButter, divided
- 0.5Onion, chopped
- 0.25 cupCarrot, peeled chopped
- 0.25 cupCelery, chopped
- kosher salt ground black pepper, freshly
- 6 sprigfresh thyme (leaves only, ), divided
- 2 tbspFlour
- 2 cupcold milk or half and half
- 0.25 cupfrozen peas
- 1 cupFontina or Monterey Jack cheese ( ), divided
- 1Chicken, breast cooked thinly sliced
- Parsley, for garnish
- 1.5 cupAll Purpose Flour
- 2 tspBaking Powder
- 0.5 tspKosher Salt
- 6 tbspbutter (chilled and cut into chunks)
- 0.5 cupMilk
Instructions
- 1
Preheat the oven to 425 degrees F.
- 2
Press biscuit crust into 10-inch cast iron skillet, pressing ½ inch up sides. Bake 15 minutes and remove from oven.
- 3
Meanwhile, melt 1 tablespoon butter in medium size skillet over medium heat and cook onion, carrot and celery for about 5 minutes or until vegetables begin to soften. Season with kosher salt and black pepper and 1 teaspoon or so of thyme leaves.
- 4
Add additional 2 tablespoons of butter to melt. Sprinkle flour over veggies, and cook for 1 minute stirring constantly so flour doesn’t burn. Add cold milk or half and half and whisk until flour is incorporated and sauce begins to thicken. Cook for 3-5 minutes over medium low. Add peas and 1/3 cup cheese, whisking to blend.
- 5
Remove vegetables and sauce from heat and pour into the biscuit crust. Top with remaining cheese and chicken slices and bake for 5 minutes or until cheese is melted. Garnish with parsley and additional thyme leaves. Serve immediately.
- 6
Place flour, baking powder, salt and butter in a food processor and pulse for 10-15 seconds or until butter becomes crumb like. Pulse while pouring in milk until dough begins to clump together.
- 7
Turn out onto lightly floured surface and gently pull together into ball, careful not to overhandle dough.