Chicken Pot Pie Pizza

By vealam

Ingredients

• For Biscuit Crust:
• Biscuit Crust (recipe below)
• 3 tablespoons butter, divided
• 1/2 onion, chopped
• 1/4 cup carrot, peeled and chopped
• 1/4 cup celery, chopped
• kosher salt and freshly ground black pepper
• 6 sprigs fresh thyme, leaves only, divided
• 2 tablespoons flour
• 2 cups cold milk or half and half
• 1/4 cup frozen peas
• 1 cup Fontina or Monterey Jack cheese, divided
• 1 skinless, boneless chicken breast, cooked and thinly sliced
• Parsley for garnish
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons butter, chilled and cut into chunks
• 1/2 cup milk

Details

Servings 2
Adapted from foodiecrush.com

Preparation

Step 1

Preheat the oven to 425 degrees F.
Press biscuit crust into 10-inch cast iron skillet, pressing ½ inch up sides. Bake 15 minutes and remove from oven.
Meanwhile, melt 1 tablespoon butter in medium size skillet over medium heat and cook onion, carrot and celery for about 5 minutes or until vegetables begin to soften. Season with kosher salt and black pepper and 1 teaspoon or so of thyme leaves.
Add additional 2 tablespoons of butter to melt. Sprinkle flour over veggies, and cook for 1 minute stirring constantly so flour doesn’t burn. Add cold milk or half and half and whisk until flour is incorporated and sauce begins to thicken. Cook for 3-5 minutes over medium low. Add peas and 1/3 cup cheese, whisking to blend.
Remove vegetables and sauce from heat and pour into the biscuit crust. Top with remaining cheese and chicken slices and bake for 5 minutes or until cheese is melted. Garnish with parsley and additional thyme leaves. Serve immediately.
For Biscuit Crust
Place flour, baking powder, salt and butter in a food processor and pulse for 10-15 seconds or until butter becomes crumb like. Pulse while pouring in milk until dough begins to clump together.
Turn out onto lightly floured surface and gently pull together into ball, careful not to overhandle dough.