Chicken Pot Pie Pizza

Preparation Time: 10 minutes | Cooking Time: 12 minutes

Cooling Time: 10 minutes | Baking Time: 15 minutes | Serves 4 to 6

  • 1 tbsp (15 mL) vegetable oil
  • 1 cup (250 mL) each thinly sliced Ontario Carrots and Red Onion
  • 1-1/2 cup (375 mL)   sliced Ontario White Button Mushrooms
  • 2 tbsp (25 mL) all-purpose flour
  • 1 cup (250 mL) sodium-reduced chicken broth
  • 1/2 cup (125 mL) shredded Ontario Mozzarella Cheese
  • 1/2 cup (125 mL) shredded Ontario Extra Old Cheddar Cheese
  • 1 tsp (5 mL) dried thyme leaves
  • Salt, black pepper and crushed red pepper flakes
  • prepared pizza dough (500 g)
  • 1 cup (250 mL) shredded cooked Ontario Chicken
  • 1/3 cup (75 mL) frozen Ontario Peas
  • 1 tbsp (15 mL) chopped fresh Ontario Parsley Leaves

In large nonstick skillet, heat oil over medium heat. Add carrots and onion; cook, stirring occasionally for 7 minutes or until softened. Stir in mushrooms; cook 2 minutes. In glass measure, whisk flour into broth; stir into skillet. Bring to simmer, stirring often. Reduce heat to medium-low; simmer until thickened, about 2 minutes. Remove from heat, stir in half each of the cheese. Stir in thyme, season to taste with salt, black pepper and red pepper flakes. Transfer to medium bowl; refrigerate for 10 minutes.

On floured surface, roll out dough to 12-inch (30 cm) circle; place on lightly greased

12-inch (30 cm) pizza pan. Evenly spread vegetable sauce; top with chicken, peas and remaining cheeses. Bake on bottom rack in 500°F (260°C) oven, until crust is golden, 12 to 15 minutes. Let stand 10 minutes. Sprinkle with parsley.

Nutritional Information: 1 Serving (When recipe serves 6):

PROTEIN: 18 grams | FAT: 11 grams | CARBOHYDRATE: 44 grams

CALORIES: 340 | FIBRE: 3 grams | SODIUM: 485 mg