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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!
