Pizza Pot Pie

A delightful mashup of pizza and pot pie, this dish features a flaky crust filled with chicken, cheese, and veggies, perfect for a comforting weeknight dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the filling

1 cup cooked chicken, shredded You can use leftover chicken or rotisserie chicken.
1 cup mixed vegetables (e.g., peas, carrots, corn) Feel free to use whatever vegetables you have on hand.
1 cup mozzarella cheese, shredded More cheese can be added for extra flavor!
1 cup pizza sauce Your favorite brand works best.
1 teaspoon Italian seasoning Adjust to taste.
to taste none salt and pepper
1 egg for egg wash Beaten, for brushing the crust.

For the crust

1 pre-made deep-dish pizza crust Store-bought is recommended for convenience.

Method

Preparation

Preheat the oven to 425°F (220°C).
Roll out the deep-dish pizza crust and place it into a pie dish.
In a mixing bowl, combine the cooked chicken, mixed vegetables, and Italian seasoning.
Spread the pizza sauce over the crust.
Layer the chicken and vegetable mixture over the sauce and top with shredded mozzarella.
Cover with another layer of crust and seal edges tightly.
Brush the top with the beaten egg and cut slits for steam to escape.

Baking

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Notes

This recipe is freezer-friendly; however, it may look sad after being frozen. Feel free to substitute chicken with turkey or add spinach for variation.