Sometimes we just need comfort food (Especially during this deep-freeze!) But even comfort food can use some jazzing-up at times. This dish is an old-time classic, chicken pot pie, served in a fun & casual way. Think of it as a deep-dish pizza that is so loaded, you will definitely need to use both hands… and perhaps clean-up with a fork. No flimsy pizza here.
- 2 Cooked Chicken Breasts, skinless boneless, shredded
- 1/4 cup Carrots, matchstick-cut
- 1/4 cup Celery, chopped
- 1/2 bag Fresh Baby Spinach, stems removed
- 1/4 cup Frozen Green Peas (remove if FODMAP)
- 1/4 cup Onion, chopped (remove if FODMAP)
- 10 oz refrigerated Pizza Dough (Gluten-free if FODMAP)
- 3/4 cup Chicken Stock
- 1/4 cup dry White Wine
- Handful small Mozzarella Cheese balls
- 1/4 cup Parmesan Cheese, grated
- 4 tsp olive oil
- 2 tsp Butter
- 2 tsp+ Fresh Thyme leaves
- 2 tsp Fresh Parsley Sprigs
- Salt & Pepper to taste
* A pre-cooked rotisserie chicken can also be used if you do not want to cook your own chicken.
In advance, preheat the oven to 350 degrees. Place the chicken breasts in a glass pyrex pan, and fill the pan with a combo of a salad dressing, such as Paul Newman Olive Oil & Vinegar, and water. You want the liquid to cover up to half of the chicken. Season with some fresh thyme and salt & pepper. Bake uncovered for about 45 minutes, depending on the size of the chicken. When done, the chicken should no longer be pink and the juices clear when you cut into it. Once the chicken is done, shred it with two forks and set-aside.
When you’re ready to make the pizza, preheat the oven to 500 degrees and place a 12-inch cast-iron skillet in the oven while it’s heating up. You want the skillet hot so that the pizza dough will crisp-up.
In a large nonstick pan, heat up 1 tsp of olive oil over medium-heat. Add the onion and sauté for 8 minutes, or until it starts to turn translucent. Add the carrots, celery and peas, allowing them to sauté for an additional 5-8 minutes; you want them to be slightly tender. Add the fresh spinach and some of the thyme, and mix well. Cook for 1 minute. Remove the vegetable mix from the skillet and set aside in a bowl.
In the same large nonstick pan, add 1 tsp of olive oil with the flour and cook for 30 seconds, whisking constantly. While still stirring constantly, slowly add the chicken stock and white wine. Bring the stock to a boil, and then reduce the heat and simmer. Continue to still whisk often until the mixture thickens, about 3 minutes. Remove from the heat and set aside.
If your pizza dough is not pre-rolled, place it on a lightly floured surface and roll into a 12-inch circle. Very carefully remove the hot skillet from the oven and place the dough in the cast-iron skillet. Note that as soon as the dough sticks to the skillet, you will not be able to move it around, but you can press down on it to ensure you cover the bottom of the pan. Spread the butter on the edge of the crust so it will turn a nice, golden brown. Bake in the oven until the crust is lightly browned, about 8 minutes.
Remove from the oven, and then top the pizza crust with 1/2 cup of the stock mixture and 1/2 of the parmesan cheese, spreading it over the base of the crust. Next add the vegetable mixture, chicken and the remaining parmesan & mozzarella cheese. Cook until the cheese is melted & browned, about 8 minutes. Once melted, remove from the oven and drizzle the remaining stock mixture over the vegetables and chicken. Sprinkle with the remaining thyme, parsley, salt & pepper. Serve hot to warm the belly & soul.