This Chicken Potpie Skillet Pizza is the ultimate comfort food. The crispy crust coupled with the creamy potpie filling will have the kids, as well as the adults, coming back for seconds.
I mean, really, who doesn’t enjoy a hearty chicken potpie, especially during the cold winter months? And, of course, who doesn’t love pizza?
When you combine the two, you have a sure winner.
- Place a 12-inch cast-iron skillet in the oven & preheat oven to 500°F.
- Do not remove skillet while the oven preheats.
While the oven and skillet are preheating, prepare the toppings.
If you want to save some time, you can use pre-chopped onion and celery. The carrot must be cut into very thin matchsticks. My suggestion would be to definitely use packaged shredded carrot as I did here.
- Heat one teaspoon oil in a large nonstick skillet over medium-high.
- Add diced onion and sauté for 2 minutes.
- Add carrot, celery, and peas and sauté for 1 more minute.
- Don’t overcook the veggies – they should retain some crunch.
- Remove mixture from skillet and set aside.
- Add flour and a tablespoon oil to nonstick skillet.
- Cook 30 seconds, whisking constantly.
- Slowly add stock or broth, stirring constantly.
- Bring to a boil then reduce heat.
- Simmer, whisking often, until mixture is thickened, about 3 minutes.
- Remove from the heat.
- Place the dough on a lightly floured surface.
- Roll into a circle of at least 12-inches in diameter.
- No need for perfection – rustic is good.
- Very carefully place the dough in the preheated cast-iron skillet.
- Flatten to cover the bottom of the pan.
- Parbake in preheated oven until crust is lightly browned, about 5 minutes.
Be very careful when placing the rolled out dough in the preheated skillet …it will be extremely hot!
Using a 12-inch skillet creates a fairly thin crusted pizza.
If you like a thicker crust, this can be prepared in a 10-inch skillet. The toppings would be more substantial creating more of a deep-dish effect. You will need to adjust the baking times accordingly.
Prebaking the crust in the hot skillet creates a crispy crunchy base for the creamy potpie goodness. The toppings are added and topped with shredded mozzarella cheese to finish off under the broiler.
- Remove from the oven and increase the heat to broil.
- Top the pizza crust with 1/2 cup stock mixture.
- Sprinkle with onion mixture, chicken and cheese.
- Broil, about 4-inches from heat, until cheese is melted, about 2 minutes.
- Keep an eye on the crust – if it gets too dark, protect the edges with foil.
- Drizzle with the remaining stock mixture.
- Sprinkle with thyme, sage, salt & pepper.
- Serve immediately.
Take a look at that hearty creamy topping …your amazing Chicken Potpie Skillet Pizza is ready.
chicken potpie skillet pizza
Adapted from Cooking Light
Creamy chicken potpie goodness served with a crispy pizza crust.
Ingredients
- 4 teaspoons olive oil, divided
- 1/4 cup diced onion (about 1.5 ounces)
- 1/4 cup matchstick-cut carrots (about 1 ounce)
- 1/4 cup diced celery (about 1.25 ounces)
- 1/4 cup frozen green peas (about 1.5 ounces)
- 1 1/2 tablespoons all-purpose flour
- 1 cup unsalted chicken stock or broth
- 10 ounces refrigerated fresh whole-wheat pizza dough
- 3/4 cup skinless rotisserie chicken breast, shredded (5 ounces)
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage leaves, chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
-
Place a 12-inch cast-iron skillet in the oven, and preheat oven to 500°F. (Do not remove skillet while the oven preheats.)
-
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add diced onion; sauté for 2 minutes. Add carrot, celery, and peas; sauté for 1 more minute. Remove mixture from skillet; set aside.
-
Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock or broth, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat.
-
Place dough on a lightly floured surface; roll into a 12-inch circle. Very carefully place the dough in the preheated cast-iron skillet; flatten to cover the bottom of the pan. Bake in preheated oven until crust is lightly browned, about 5 minutes.
-
Remove from oven; increase heat to broil. Top the pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil, about 4-inches from heat, until cheese is melted, about 2 minutes.
-
Drizzle with the remaining stock mixture. Sprinkle with thyme, sage, salt & pepper. Serve immediately.
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