until the crust is puffy, crisp and slightly blistered. Slice and enjoy hot!
How to Make Chicken Pot Pie Pizza
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I like making pizza in the winter because it’s doubly generous: heating up the oven warms up the house and eating a hearty pizza warms my soul. This chicken pot pie pizza is what happens when you don’t want to make a pie crust but have a major chicken pot pie craving. Maybe you magically have pizza dough at the ready: you’re are on a no-knead pizza kick or perhaps you just picked up some dough from the grocery store? No matter what, pizza on a cold night is a guaranteed way to have a cozy night in. A quick white sauce, shredded chicken, potatoes, onions, celery, and carrots on a crispy cheesy doughy base is everything you’d wish for on a cold, snowy night.
Arrange a rack in middle of oven and preheat to its hottest setting, 500°F–550°F.
If you don’t have any cooked chicken and potatoes on hand, cook a small amount of chicken and shred it. Boil a couple of potatoes until tender and dice.In a small pan, heat up the butter over medium heat. When melted, sprinkle on the flour and stir until the flour is completely incorporated. Pour in the chicken stock in a thin stream while whisking. Whisk occasionally, on medium heat, until slightly thickened. Season with salt and pepper, remove from the heat and let cool slightly.Lightly oil a cast iron pan or baking sheet. Shape dough into a circle, pushing gently until fairly thin. Spread the slightly cool béchamel evenly on the dough.