Frozen Pizza Dough Turned into Chicken Pot Pie
Chicken pot pie is a staple menu item for any cafeteria, diner, or family restaurant. You can skip the hardest part of make the pie – the pie dough – by simply substituting frozen pizza dough.
- 2 package dough, thawed to room temperature
- 1 full roasting chicken
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 large carrots, peeled and diced
- 1 large onion, peeled and diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 package chicken gravy
- Salt and pepper to taste
- Grease a pie dish with butter and flour and preheat oven to 350 degrees Fahrenheit.
- Fill a very large pot with salted water and bring to a rolling boil. When ready, place entire chicken into the pot, lower the heat so that the water sits at a simmering boil, and cook the chicken for about 30-45 minutes, depending on the size.
- When chicken is done cooking, remove from the pot and allow to fully cool. Then you can start to pull the chicken apart so that you are left with a large bowl of shredded chicken. Reserve the chicken bones and the remaining water to make stock at a later date.
- Meanwhile, melt the butter and olive oil together in a medium-sized skillet over medium heat. Add the carrots, onion, and celery and stir to thoroughly coat in oil. Saute for about 5 minutes, just until the vegetables become soft. Then remove from heat and add garlic, frozen peas, salt, and pepper. Stir and set aside.
- Make gravy according to package instructions. When ready, stir the gravy into the vegetable mixture.
- Place one pizza dough into the greased pie dish and pour vegetable and gravy mixture in. Place other crust over top, cut two slits on top, and pinch each crust together at the sides to seal.
- Place in the preheated oven and bake for 20-30 minutes, until dough is golden and crisp and filling is bubbling. When done, remove from oven and allow to rest for 5 minutes.
You don’t have to make this dish to order. Simply bake however many you think you’ll need for the day, cool completely at room temperature and then refrigerate. Upon order you can cut out a huge wedge, heat it under the broiler or in the oven for a few minutes, and then it’s order up!