This is a request from one of my Instagrammers, she creates awesome doodle art on food. You can check out her artwork here. She requested a chicken pot pie and I was wondering why not a pizza pot pie. I saw pizza pot pie popping out everywhere on social media and I was astonish by the whole idea. I mean, Chicago already has the Deep Dish Pizza, this pizza pot pie is also their creation. Chicago is doing it right.
In case you are wondering, pizza pot pie is founded by Chicago Pizza and Oven Grinder Co and they are located just across from the site of the Saint Valentine's Day Massacre, on North Clark Street. The owners, Charles Smital and Albert Beaver, had been serving pizza in a pan until one night when Beaver got the idea for Pizza Pot Pie. After much experimentation, the partners developed a new perspective on pizza. They began to make it upside-down. They even had ovenproof bowls specially made to their specifications!
The result of this chicken pizza pot pie is rich, savory, creamy and buttery. I love this version of chicken pot pie as the chicken pie usually is too rich, creamy and kinda makes it uneasy to finish the whole pie. This version is just right. I didn't use any cheese for this pizza tho cos I personally find that the fillings are already creamy, by adding cheese might overpower everything else. Well, without further ado, let's get started with the recipe.
(Make four 4 inch pizza pot pie)
Green Peas Frozen, 1 Cup
Chicken Thigh Skinless Boneless, 500g
Olive Oil, 2 TBSP
Unsalted Butter, 2 TBSP
Yellow Onion Finely Minced, 1
Carrots Finely Diced, 2
Celery Finely Diced, 2 Stalks
Unsalted Butter, 1/3 Cup
Bleached All Purpose Flour, 1/3 Cup
Chicken Stock, 3 Cup
Za'atar, 1 TSP
Heavy Cream, 1/2 Cup
Shallots Wedged, 5
Sea Salt, Pinch
White Pepper, Pinch
Chili Flakes, Pinch
Fresh Parsley Coarsely Chopped, A Handful
Chicago Pizza Pot Pie Dough, 4 Dough Balls
Unsalted Butter Softened, For Brushing
Egg Wash, For Brushing
White Pepper, Pinch
Sea Salt, Pinch
Cast Iron Skillet / Pan
Please visit my “making pizza at home” page for tips and tricks.
Please visit my “Chicago pot pie pizza dough” page for the dough recipe.
Prepare the chicken fillings.
Thaw frozen green peas.
Dice chicken thigh into bite size pieces.
In a sauce pot over medium heat, drizzle olive oil and add butter.
Once the oil is heated up and the butter starts to melt, add in chicken pieces.
Allow the chicken to cook for about 2 to 4 mins per side.
Add in onions, carrots and celery.
Saute to combine well.
Cook for about 5 to 7 mins or until the vegetables start to soften and the onions are translucent.
Add in butter and stir until it melts.
Add in flour and stir well to combine.
Mix sure the vegetables and chicken are fully coated with the roux.
Cook for a further 1 to 2 mins.
Deglaze with chicken stock and add in za'atar.
Bring it to a simmer.
Let simmer for about 15 mins.
Add in heavy cream, peas and shallots.
Stir to combine well.
Taste and adjust seasonings with salt and pepper.
Sprinkle in some chili flakes.
Add in parsley.
Give it a final stir and simmer for further 10 mins.
Remove from heat and set aside to cool slightly.
Prepare and assemble the pizza pot pie.
Once you have shaped and have the pizza pot pie dough in place, brush the oven proof bowls, inside and out, with butter.
Spoon the chicken fillings into each bowl, leaving at least 1/2 inch of space at the top of each bowl.
Cover each bowl with the rolled dough.
Lightly brush with beaten egg and lightly season with pepper and salt.
Line the bowls on a baking tray.
Wack into the oven and bake for about 20 mins or until deep golden brown.
Remove from oven, put a serving plate on top of the dough, and with oven gloves protecting your hands, quickly and carefully invert the pie.
Loosen the dough all around the edge with a knife before removing the bowl.
Carefully remove the bowl with tongs.
Repeat the steps for the remaining pot pie pizzas.