Chicken Pot Pie could quite possibly take the lead in the race for my favorite meal ever. Three different times I’ve started a blog post to share my favorite comfort food, to cook and photograph my traditional Chicken Pot Pie recipe.
And each time it doesn’t happen.
Because it just isn’t perfect enough to take a picture of. Or
I’m my family is too dang hungry to wait for a picture to be taken of the final result and we end up destroying the flaky crust with our digging for pot pie gold forks. Those are the reasons I’ve yet to post my Chicken Pot Pie on the bloggity blog.
I’m going to have to make an extra effort to work on that. And that’s why this traditional recipe just found a brand new vessel to take for a test drive.
But it doesn’t mean that this spin on my favorite comfort food by creating Chicken Pot Pie Pizza is any less worthy a contender for top dog on the menu making pile. Unless it’s up against one Homemade Cheeseburger Macaroni of course. That thing is a serious foe.
About the recipe:
Diced veggies with thin slices of tender chicken create the usual pot pie base with an extra velvety white sauce thanks to a dose of melty cheese.
Who-da thunk that I’d add cheese to Chicken Pot Pie. That’s switch up #1. It’s a pizza. You betcha.
Topping it all on a flaky biscuit crust is what turns this traditional pie into a game changer. I mean, I’ve eaten Chicken Pot Pie with biscuits on top, pie crust on the bottom and in between phyllo flaked out layers.
But biscuits as pizza dough? That was a new one, and one that has quickly made itself into the family recipe books. Especially when I used my food processor to bring the biscuit crust together.
I bake it all in a 10 inch cast iron chef’s skillet (I have this one) to maximize the crustiness of the crust.
Get my Chicken Pot Pie recipe and see the rest of my Go Bold with Butter recipes here.
- Biscuit Crust (recipe below)
- 3 tablespoons butter, divided
- ½ onion, chopped
- ¼ cup carrot, peeled and chopped
- ¼ cup celery, chopped
- kosher salt and freshly ground black pepper
- 6 sprigs fresh thyme, leaves only, divided
- 2 tablespoons flour
- 2 cups cold milk or half and half
- ¼ cup frozen peas
- 1 cup Fontina or Monterey Jack cheese, divided
- 1 skinless, boneless chicken breast, cooked and thinly sliced
- Parsley for garnish
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons butter, chilled and cut into chunks
- ½ cup milk
- Preheat the oven to 425 degrees F.
- Press biscuit crust into 10-inch cast iron skillet, pressing ½ inch up sides. Bake 15 minutes and remove from oven.
- 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.
- 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 ⅓ cup cheese, whisking to blend.
- 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.
- 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.
- Turn out onto lightly floured surface and gently pull together into ball, careful not to overhandle dough.
This recipe was created in partnership with Go Bold With Butter where I am a paid contributor to their website. As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you.