Chicken Pot Pie Pizza

Go Bold With Butter

When inspiration strikes, you just have to go with the flow and let it ride. And sometimes it results in a meal that has so many expected flavors, but is delivered in a whole new way.

I love chicken pot pie. In fact, it’s my request each and every birthday meal. I love it with traditional pie crust, with biscuits, with curry added in, or extra heavy on the veggies. It doesn’t matter to me – just make sure it has a creamy sauce to envelop all that goodness and I’m first in line.

So when I paired two of my family favorite classics by putting my beloved pot pie in a pizza style presentation, the result was immediately a new family fave. Classic flavors, but with an added crusty, buttery biscuit crunch.

Chicken Pot Pie Pizza
Makes 2-3 servings


Biscuit Crust (recipe below)
3 tablespoons butter, divided
½ onion, chopped
¼ cup carrot, peeled and chopped
¼ 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
¼ cup frozen peas
1 cup Fontina or Monterey Jack cheese, divided
1 skinless, boneless chicken breast, cooked and thinly sliced
Parsley for garnish


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.

Biscuit Crust


1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons butter, chilled and cut into chunks
½ cup milk


Place flour, baking powder, salt and butter in 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.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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