Chicken Pot Pie Pizza Recipe
This Chicken Pot Pie Pizza combines the creamy goodness of a traditional chicken pot pie with the crispy, cheesy perfection of pizza. It’s hearty, comforting, and an instant favorite for family dinners or casual gatherings!
Ingredients
- 1 lb pizza dough fresh or store-bought
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk whole milk recommended
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked shredded chicken breast
- 3/4 cup frozen peas and carrots thawed
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley optional, for garnish
Instructions
- Start by rolling out your pizza dough. Lightly flour your work surface and roll into an 8-inch circle or a 12-inch base. Transfer it to your parchment-lined baking sheet or pizza stone.
- Melt butter in a large skillet over medium heat. Add the flour, whisking until it forms a thick paste (this is your roux). Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 2-3 minutes. Season your sauce with nutmeg, salt, and pepper. Remove from heat and set aside.
- Spread your creamy sauce evenly over the prepared dough, leaving a small border around the edge. Top with shredded chicken, peas, and carrots, ensuring an even distribution. Sprinkle mozzarella and Parmesan cheese generously on top.
- Place your pizza in a preheated 450°F oven and bake for 12-15 minutes or until the crust turns golden and the cheese melts into bubbling perfection.
- Once out of the oven, sprinkle fresh parsley over the top for a pop of color. Slice and serve hot!
Notes
- Freezing: Wrap cooked pizza slices in foil and freeze for up to 2 months. Reheat in a 350°F oven or air fryer until crispy.
- Gluten-Free Option: Use a gluten-free pizza crust.
- Vegetarian Option: Swap chicken with tofu crumbles.
- Extra Flavor: Add a pinch of smoked paprika to enhance the flavor.