Chicken Pot Pie Pizza Crust Casserole
Chicken Pot Pie Pizza Crust Casserole (Your Two Favorite Dishes Combined)
Who says you have to choose between your favorite comfort foods? Not me! Today, we’re combining the heartiness of chicken pot pie with the undeniable allure of pizza to create something truly spectacular: Chicken Pot Pie Casserole with a Pizza Crust. This unique dish layers rich, creamy chicken pot pie filling between two crispy layers of pizza dough, and it’s all topped off with a generous sprinkle of melty cheese. It’s perfect for those chilly evenings when you can’t decide whether you’re in the mood for a slice of pizza or a comforting spoonful of pot pie. So, grab your rolling pin and let’s dive into making this delightful hybrid that promises to satisfy all your comfort food cravings in every bite! It may not be as quick and easy as my Quick & Easy Chicken Pot Pie Casserole, but it sure is worth the trouble 😉
Storage tips
Storing the Quick & Easy Chicken Pot Pie Casserole properly will help maintain its taste and texture if you have leftovers or if you want to make it ahead of time. Here are the best practices for storing this dish:
Cooling Down
- Allow the casserole to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which could make the topping soggy.
Refrigerating
- Short-term Storage: Place the cooled casserole in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 3-4 days.
- To Reheat: Remove the cover and reheat in the oven at 350 degrees Fahrenheit until heated through, about 15-20 minutes. For individual servings, you can also use a microwave, heating for a couple of minutes until warm.
Freezing
- Freeze Whole or In Portions: For longer storage, the casserole can be frozen. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. You can freeze it either whole or in individual portions.
- Freezing Duration: Properly wrapped, it can last in the freezer for up to 2 months.
- Thawing and Reheating: Thaw overnight in the refrigerator before reheating. Reheat thawed casserole in the oven at 350 degrees Fahrenheit until thoroughly warmed, about 20-30 minutes.
Notes for Best Results
- Freezing Pastry: The pastry topping may soften upon thawing and reheating. For best results, you might consider adding fresh puff pastry dough when reheating a frozen casserole to maintain the crispiness of the topping.
- Avoid Sogginess: When reheating, you can cover the dish loosely with foil to prevent the pastry dough from getting too brown or crispy if it is already brown enough.
Using these storage tips, you can enjoy your Chicken Pot Pie Casserole at a later date while still preserving its flavor and texture!
Veggies alternatives
If you’re looking to switch up the vegetables in the Quick & Easy Chicken Pot Pie Casserole or simply want to use what you have on hand, there are plenty of alternatives that work well in this type of dish. Here are some great vegetable substitutes that blend nicely with the creamy filling and pastry topping:
- Broccoli: Small florets can add a nice crunch and a boost of nutrition.
- Cauliflower: Like broccoli, small florets of cauliflower can be a wonderful addition.
- Bell Peppers: Diced bell peppers of any color will add sweetness and vibrant color.
- Mushrooms: Sliced mushrooms provide a meaty texture and earthy flavor.
- Spinach: Chopped spinach or other leafy greens like kale can be stirred in for added color and nutrients.
- Zucchini: Diced or sliced zucchini blends well with the creamy base without overpowering other flavors.
- Sweet Potatoes: Diced sweet potatoes offer a slight sweetness and lovely color contrast.
- Asparagus: Chopped asparagus adds a nice texture and a touch of elegance.
- Leeks: Thinly sliced leeks can be used instead of onions for a milder, slightly sweet flavor.
- Green Peas: If you want to stick to simpler veggies, green peas are a traditional choice that adds a sweet pop of flavor.
Feel free to mix and match these vegetables based on what’s available or what you enjoy. The key is to ensure that they are cut into small enough pieces to cook thoroughly during the baking process. Also, pre-cooking or at least par-cooking denser vegetables like sweet potatoes and cauliflower can help ensure they are tender in the finished casserole.
Servings
For the Quick & Easy Chicken Pot Pie Casserole made in a 9×13 inch baking dish, a standard serving size would be approximately one-eighth to one-sixth of the entire dish. Here’s how you can estimate the serving sizes:
- For 8 servings: Divide the casserole lengthwise into two parts, then crosswise into four parts. Each piece will be a rectangle that measures about 4.5 inches by 3.25 inches.
- For 6 servings: Divide the casserole into two parts lengthwise and three parts crosswise. Each serving will be slightly larger, approximately 4.5 inches by 4.3 inches.
These serving sizes are ample for a meal, especially if the casserole is accompanied by a side salad or another light side dish. Adjust the size based on your needs and the appetites of your guests or family.
Nutrition
To provide an estimated nutrition breakdown for the Chicken Pot Pie Casserole with Pizza Crust, I’ll assume standard ingredient choices and portions. Here’s a rough nutrition estimate per serving, assuming the recipe serves 8:
Estimated Nutrition Information (per serving):
- Calories: 500-600
- Total Fat: 20-25g
- Saturated Fat: 7-10g
- Cholesterol: 55-70mg
- Sodium: 600-800mg
- Total Carbohydrates: 55-65g
- Dietary Fiber: 3-4g
- Sugars: 5-7g
- Protein: 25-30g
Breakdown:
- Pizza Dough: The calorie count can vary depending on whether it’s homemade or store-bought. Typically, it contributes a substantial amount of carbohydrates.
- Chicken and Vegetables: These provide protein and fibers, with moderate calories but rich in nutrients.
- Cheese and Cream: Add significant amounts of fat, calories, and calcium.
Assumptions:
- The filling includes full-fat cream and a standard mozzarella cheese topping.
- The chicken used is cooked without the skin.
- Vegetables are included as stated, without additional fats used beyond what’s needed for sautéing.
This nutritional estimate is a guideline. For more accurate results, especially if you need to adhere closely to dietary restrictions or goals, consider using a specific recipe calculator where you can input your exact ingredient choices and quantities.
Chicken Pot Pie Pizza Crust Casserole (Your Two Favorite Dishes Combined)
Course: DinnerCuisine: American, ItalianDifficulty: Moderate6
servings20
minutes20
minutes329
kcal15
minutes55
minutesIngredients
- For the Pizza dough:
2 lbs pizza dough (homemade or store-bought, divided into 1 lb each for the base and top)
- For the Chicken pot pie filling:
2 tablespoons olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
1/2 cup frozen peas
1/2 cup frozen corn
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream or milk
2 cups cooked chicken, shredded (rotisserie chicken works well)
Salt and pepper, to taste
1 teaspoon thyme
1 teaspoon parsley
1 small egg (yolk)
- For the Topping:
1 cup shredded mozzarella cheese (or a mix of your favorite cheeses)
1/2 cup cherry tomatoes sliced in half
Optional; pizza seasoning, to taste
Instructions
- Prepare the Pizza Crust:
1. Preheat your oven to 425°F (220°C).
2. Divide the pizza dough.
3. Roll one half into a large rectangle or circle, depending on the shape of your baking dish.
4. Place the first dough in a greased baking dish, pressing the dough up the sides.
5. Pre-bake this base crust for about 8 minutes or until it’s just starting to brown.
6. Remove from oven and set aside. - Make the Chicken Pot Pie Filling:
1. In a large skillet or pot, heat the olive oil over medium heat.
2. Add onions, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
3. Add the minced garlic and sauté for another minute.
4. Stir in the flour and cook for about 2 minutes to remove the raw flour taste.
5. Gradually add the chicken broth and heavy cream, stirring constantly.
6. Bring the mixture to a simmer and let it thicken for a few minutes.
7. Add the shredded chicken, peas, corn, thyme, and parsley.
8. Season with salt and pepper to taste.
9. Cook for another 5 minutes until everything is heated through. - Assemble the Casserole:
1. Spoon the chicken pot pie filling over the pre-baked crust, spreading it evenly.
2. Roll out the remaining half of the pizza dough and lay it over the top of the filling, trimming any excess and crimping the edges to seal.
3. Make a few slits in the top crust to allow steam to escape.
4. Sprinkle the shredded cheese over the top crust.
5. Whisk the egg yolk and brush it over the edges of your casserole to make the edges perfectly golden brown. - Bake to perfection:
Bake in the preheated oven for about 15-20 minutes or until the top crust is golden and the cheese is bubbly. - Cool and serve:
Let the casserole sit for about 15 minutes before serving to let it set.
The bottom layer pizza crust makes it more a pot pie than it does a casserole, but we’re not picky here and since we all love our casseroles, we’ll just add this one to the list.
And this version with pizza dough as both a base and a topping makes for an extra special and hearty dish that’s sure to be a crowd-pleaser!
Notes to help preserve the flavor and texture and alternative tips
- Freezing Pastry: The pastry topping may soften upon thawing and reheating. For best results, you might consider adding fresh puff pastry dough when reheating a frozen casserole to maintain the crispiness of the topping.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until thoroughly warmed. The oven is preferred to keep the crust crispy.
- Avoid Sogginess: When reheating, you can cover the dish loosely with foil to prevent the pastry dough from getting too brown or crispy if it is already brown enough.
- Pizza Dough Alternatives: You can use store-bought pizza dough for convenience, or make your own for a more personalized touch. Gluten-free pizza dough is also an option if you’re catering to dietary restrictions.
- Chicken Options: While rotisserie chicken is a quick and tasty option, you can also use any leftover cooked chicken. If starting from scratch, you may poach or bake chicken breasts then shred them.
- Vegetable Variations: Feel free to swap out or add different vegetables according to your preferences or what you have on hand. Broccoli, bell peppers, and mushrooms all make great additions.
- Vegan and Dairy-Free Version: Use plant-based chicken substitutes, dairy-free cheese, and unsweetened plant-based milk to cater to vegan diets.
- Pre-Baking the Crust: To avoid a soggy crust, pre-bake the pizza dough for a few minutes before adding the filling. This helps it to start crisping up and forming a barrier to hold the filling.
- Sealing the Edges: If using a top layer of pizza dough, crimp the edges of the top and bottom crusts together to seal in the filling and prevent it from bubbling over.
- Resting Before Serving: Allow the casserole to rest for at least 5-10 minutes after baking. This settling period helps the filling thicken up, making it easier to serve neatly.
- Customizable Seasoning: Adjust the seasoning based on your taste preferences. Add a pinch of cayenne pepper for a bit of heat or some smoked paprika for a deeper flavor profile.
Tools (needed) for this recipe
*Highlighted are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Cast Iron Baker’s Skillet – To perfectly bake your chicken casserole.
- Measuring cups & spoons – To accurately measure your ingredients.
- Large mixing bowl – To easily mix your ingredients.
- Cheese grater – For freshly home grated cheese.
- Oven mitts – For savely removing the skillet out of the oven.
- Cooling rack – For placing your skillet post-bake to preserve your countertop.
- Rolling pin – To role out your pizza crust
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