Chicken Pot Pie Calzones

By charlotteh371

Ingredients

• Chicken Pot Pie Calzones:
• What it took for 4 calzones:
• 2 chicken breasts, poached and finely chopped (do this early in the day and bam, you’ve saved time later)
• 2 Tbs. extra-virgin olive oil
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1/2 onion, finely chopped
• 1 tsp dried thyme
• 3/4 cup frozen peas
• 1 cup shredded cheddar cheese
• 1 (12 oz) carton organic cream of chicken soup (condensed)
• 1 pound pizza dough, divided into 4 balls (store bought is fine!)
• 1 egg (for an egg wash)
• coarse salt and freshly ground pepper

Preparation

Step 1

Preheat oven to 375.

In a medium sauté pan, heat the oil over medium-high. Add the carrots, celery, garlic and onion; sauté until the veggies have softened, 6 minutes. Season with the dried thyme and a pinch of salt and pepper.

Transfer mixture to a large bowl and let sit about 5 minutes to cool.

Add the chopped chicken, frozen peas, shredded cheddar and the condensed soup to the bowl. Stir to fully combine. It wouldn’t hurt to throw in another pinch of salt and pepper at this point. Wouldn’t hurt at all.

On a floured work surface, roll out each pizza ball until you get roughly an 8-inch circle. Divide the pot pie mixture among the 4 circles, and pull one end of the dough over the mixture and pinch to seal.

Crack an egg into a small bowl and lightly beat. Brush the egg wash over the top of each calzone. Take a paring knife and lightly score the tops, creating a vent for steam to escape.

Bake roughly 25 minutes, or until the calzones are golden brown!