Chicken Pot Pie Deep Dish Pizza (Thanks to Door to Door Organics)
Using the whole crescent roll as the base of the pizza, I added some basic ingredients to make a different version of chicken pot pie you'll absolutely love!
Prep Time5 mins
Cook Time17 mins
Cool Time5 mins
Total Time22 mins
Servings: 6
Ingredients
- 1 Leek roughly chopped
- ½ Onion diced
- 1 tbsp Garlic Powder
- 1 tbsp Salt
- ¼ cup Cream
- ½ cup Chicken Stock
- 8 ct Crescent Rolls
- 1 Egg for egg wash
- 12 Lightly Breaded Applegate Natural Chicken
- 1 Tomato diced
- 2 cups Spinach chopped
- ½ cup Parmesan Cheese
- Basil for garnish
Instructions
- Pre-heat the oven to 350 degrees.
- In a skillet, heat the onion over medium low heat in some olive oil. Once softened, sprinkle onions with salt and garlic powder. Continue to cook until caramelized.
- Once onions are caramelized, add the chicken stock, ¼ cup of parmesan cheese and cream to the leek and onion mixture. You’ll want to let this thicken for about two minutes over low heat.
- While your mixture is thickening,heat the chicken to the directions on the packaging.
- Roll out the crescent rolls onto a greased tart pan, small baking sheet or pizza stone, you’ll want to cover the bottom and roll the pastry over the sides of the dish. Poke holes with a fork and wipe with the egg wash.
- After the chicken is done, you’ll pop in the pastry for about 8-10 minutes, until golden brown. Pull the pastry out and and poke some holes again with a fork.
- While the pastry is cooking, dice up the chicken and add to the leek filling, tomatoes and spinach all into a large bowl. You’ll want to mix everything together really nicely since you want every ingredient in every bite!
- Place your filling on top of your par-baked puff pastry, top with the other ¼ cup of parmesan cheese and brush the top crust with the egg wash!
- Bake for another 7 minutes, you’ll start to see the top get crispy and then let it cool for about 5 minutes. Top with basil and serve!