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.
Chicken Pot Pie Pizza
- 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
For Biscuit Crust
- 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.
For Biscuit Crust
- 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.
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Enjoy your day and keep on cooking!
Deanna @ DB and Jelly
This is such a great idea! My family loves chicken pot pie, so it would definitely be a huge hit.
Oh my goodness! I havent tried this but I can tell you right now – this is my favorite food in the entire world!
Was pretty good. My 10 year old son approved. I pretty much pureed the onion, carrot and celery for his sake and added some corn and a little garlic powder. I liked the crust. I will make this again. Yum!
And I baked it on my pampered chef pizza stone
I think this would be gone in minutes at my house. This looks SO good!
Brenda @ a farmgirl's dabbles
My husband would looooooove this! Well, I wouldn’t pass up a couple pieces myself. Looks wonderful!
I’ll be right over!
bev @ bevcooks
Christine @ Cooking with Cakes
THIS is pure creativity at work right here and I am loving it
Can you believe I have never made nor had chicken pot pie? I really need to get on this because you make it sound delicious!!
Love this fun twist too. I think I just need to make both!
You’re a genius! I’m with you, chicken pot pie is one of my favorite foods of all time and I’ve never said no to a slice of pizza- combing the two is such a great idea!!
That is crazy brilliant!!!
Courtney @ Neighborfood
What an all together fabulous idea. I love the biscuit crust–I’d probably make mine extra thick since I’m a crust kind of girl. :) And making it all in a cast iron skillet? Genius.
Heidi!!.. there are just no words to describe how much I love this.. I mean biscuit crust..seriously.. this is greatness in a cast iron skillet.
YAY This looks fantastic……. hmmmm I wonder if I can make a BISQUICK crust for this?
Good grief!! If I keep following your blog, I am never going to get out of my kitchen. Can’t wait to make this!
Laura @ Laura's Culinary Adventures
This is such a fantastic idea! It’s a combination of two of my favorite comfort foods. Perfect for cold, winter weather!
Erin | The Law Student's Wife
We have chicken pot pie in the winter regularly, but it’s the same story! Too sloppy for pics, and too darn good to wait. But turning it into a pizza?? You just combined my classic Friday night (pizza) with my Sunday night (comfort food) for one epic meal! Love.
Norma | Allspice and Nutmeg
I love this. It’s an upside down pot pie. Pinning for later.
I like that description! An upside down pot pie. Using it!
Ehhh… Pot pie traditionally has crust on the top and bottom. So an upside down pot pie is, practically speaking, a right side up pot pie :)
Erin @ The Spiffy Cookie
Yum! The best part of pot pie for me is the crust so this is perfect.
What an amazing looking pizza, great pics. Love your cast iron pan.
Robyn @ simply fresh dinners
Wow, Heidi, what a fantastic idea! This is my favourite comfort food too and now you’ve made it even better. I can hardly wait to try this.
I was just looking at Lodge cast iron skillets yesterday on Amazon. The price is certainly right – are you happy with yours? I love that they make really small ones too.
Hope your Monday morning is off to a good start :)
I do like my cast iron skillets A LOT and have them in several sizes. I can also find some unusual shapes at local thrift stores and those have been fun to use.
Robyn @ simply fresh dinners
Oh, I hadn’t thought of the thrift stores! Thanks for the tip, Heidi. And I’m going to order those skillets – now it’s just a matter of finding a way to limit myself to just a two or three! lol
Aimee @ ShugarySweets
OMG, is this real? You’ve just combined two of my favorite comfort foods. And it looks amazing too!