Adapted from Cooking Light
Creamy chicken potpie goodness served with a crispy pizza crust.
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.