- 15 mins
- 45 mins
Ingredients
- 4 T butter
- 1/2 C onion, diced
- 1/2 C carrot, sliced
- 1/2 C peas
- 1/2 C shredded cheddar cheese
- 3 C shredded cooked chicken or turkey
- 1/4 C flour
- 3 C chicken broth
- splash of white wine
- 1/4 t Turmeric
- Salt & Pepper to taste
- Chopped fresh Thyme to taste
- 1/4 C heavy cream
- 1 can refrigerated pizza dough
- 1 egg
- 2 T water
- OPTIONAL: parsley for garnish
Preparation
Step 1
Preheat the oven to 375F.
Melt the butter in a large pot over meduim high heat, then add onion and carrots. Cook until the onions start to turn translucent, stirring frequently.
Stir in the chicken and peas, and sprinkle flour over all. Stir till well combined with the vegetables. Cook for 1 minute.
Add the chicken broth and wine, stir around to thicken.
Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme.
Add cream, then stir and allow the mixture to bubble and thicken (about 3 mins).
Prepare a 2 Qt baking dish with cooking spray, and pour in the filling.
For the breadstick crust, roll out the pizza dough and cut into approximately 2" stips. Make a lattice pattern by laying the strips across the top of the 2 Qt dish and weaving in additional strips of dough.
Mix together the egg and water, then brush over the surface.
Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil. Bake for 15 minutes then remove the foil and sprinkle cheddar cheese on top. Bake for another 15 minutes or until the crust is golden brown.