Ingredients
Pie
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen green peas and carrots, thawed
- 1/2 cup whole milk béchamel sauce (made from 2 tablespoons butter, 2 tablespoons flour, and 1 cup whole milk)
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 400g pizza dough (homemade or
store-bought)
How it's made!
- Preheat your oven to 375°F.
- In a large bowl, mix together the cooked chicken, thawed green peas and carrots, and béchamel sauce until well combined.
- Stir in the softened cream cheese and shredded cheddar cheese until everything is evenly mixed.
- Roll out the pizza dough on a lightly floured surface to fit the size of your baking dish.
- Transfer the rolled-out pizza dough to a 9-inch baking dish and press it into the bottom and up the sides.
- Pour the chicken and vegetable filling into the pizza dough crust, spreading it out evenly.
- Fold any overhanging pizza dough over the filling to create a rusticlooking edge.
- Bake the pot pie for 25-30 minutes, or until the pizza dough is golden brown and cooked through.
- Let the pot pie cool for a few minutes before slicing and serving.
- Enjoy!
Video tutorial
More Fresh Recipes
Penne Pink Sauce
Start by cooking the panne pasta according to the package instructions. Once the pasta is cooked, drain it and set it aside.Cut the chicken escalope into small, bite-sized pieces and season them with salt and pepper to taste.Heat a pan over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the chicken pieces and cook them until they are golden brown and cooked through, about 5-7 minutes.Once the chicken is cooked, add the tomato sauce to the pan and stir well to combine. Let the sauce simmer for a few minutes, until it has thickened slightly.Add the cooking cream to the pan and stir well to combine. Let the sauce simmer for another 2-3 minutes, until it has thickened to your liking.Add the cooked panne pasta to the pan and toss it with the sauce until it is well coated.Transfer the pasta and sauce to a serving dish and sprinkle the mozzarella cheese on top. Place the dish under a preheated broiler for 1-2 minutes, or until the cheese is melted and bubbly. Once the cheese is melted, remove the dish from the broiler and serve immediately.Enjoy your delicious pasta with chicken, tomato sauce, and melted mozzarella cheese!
Chocolate Mousse Cup
Begin by melting the chocolate chips in a double boiler or in a microwave. Set it aside to cool slightly. In a mixing bowl, whip the cold whipping cream until it forms stiff peaks. In a separate bowl, whisk the warm whipping cream and cream cheese together until the cream cheese is fully incorporated. Slowly add the melted chocolate to the warm whipping cream mixture, whisking continuously. Gently fold in the whipped cold whipping cream until everything is fully combined.Take a serving dish and spread the biscuit crumbs evenly on the bottom. Pour the chocolate chip cheesecake mixture on top of the biscuit crumbs. Chill the cheesecake in the fridge for at least 3 hours, or until it has set. Once the cheesecake is set, remove it from the fridge and serve it chilled. Enjoy your delicious and creamy chocolate chip cheesecake!