Chicken Potpie Skillet Pizza

6 Ratings
6 Reviews

Try this quick, playful spin to turn pizza night on its head—in a good way. You get all the creamy goodness of chicken potpie, in a fun, eat-with-your-hands way that kids will love. Grown-ups will dig it, too, especially if you offer hot sauce at the table. Cooking the pizza in a preheated cast-iron skillet makes the crust wonderfully crispy so that it doesn't sog out when the creamy sauce goes on. Be sure to use only 10 ounces of dough (though you'll likely have to purchase in a 1-pound or larger ball); save the remaining dough to make breadsticks the next night.

By Jiselle Bisele

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Greg DuPree; Styling: Lindsey Lower

Recipe Summary

Yield:

Serves 4

Nutrition Info

Directions

Step 1
Place a 12-inch cast-iron skillet in oven, and preheat oven to 500°F. (Do not remove skillet while oven preheats.)

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Step 2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside.
Step 3
Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat.
Step 4
Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.

Nutrition Facts

Per Serving:

332 calories; fat 12.3g; saturated fat 3.4g; mono fat 6.5g; poly fat 1.2g; protein 22g; carbohydrates 37g; fiber 6g; cholesterol 44mg; iron 3mg; sodium 674mg; calcium 196mg; sugars 2g.

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bethhow1

10/18/2018

Thus is a recipe I'll make again and again. The only change I made was adding the fresh thyme to the sauce rather than sprinkling on top. Delish!

daneanp

02/18/2018

I actually made 2 pies (with dough from New Seasons) and so doubled everything. However, I didn't need to double the sauce - we didn't do the 2nd drizzle on the top as it would've been too soupy. Love making pizza in my cast iron skillet! I used Herbs de Provence in the sauce and we also added red pepper flakes at service. Not something we'd have every week but it made for a nice change up on Friday night pizza!

ElizabethinMN

11/01/2017

I am confused why this was named by Cooking Light as a "Staff Fav" and listed a year later as one of their top recipes. It has no flavor. The crust was cooked perfectly though (I used store made fresh dough), and it was surprisingly pretty. We added a bunch of crushed red pepper to it to salvage it. I won't make this again, but if someone is thinking about it, I would suggest adding a teaspoon of fresh thyme, half a teaspoon of pepper, and half a teaspoon of salt to the sauce itself. If you had some reduced fat cream cheese in your fridge, I would suggest adding a dollop to the sauce (and cut down the cheese to 1/2 c if you want to balance out the calories.

WLBETH

02/09/2017

This was a wow. I substituted PIllsbury pizza dough (from a can) and the crust was light and crispy. Served with a green salad.

CoffeeQueen

12/09/2016

My family loved this recipe, it was delicious. I followed the recipe exactly and had no issues with the crust. I rolled the dough as directed and lightly pressed it into the skillet. My kids liked it so much they took the leftovers to school the next day.

jdcartier

12/09/2016

Tried making this recipe, but the cast iron skillet was so hot it started cooking/searing the pizza dough before I could even get it pressed into the pan. Thus, I never got the dough to the right shape. Is preheating the cast iron a requirement?

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