These skinny dough mini pot pies are delish!
I will not rest until I figure out how many different ways I can use my skinny pizza dough. I am loving seeing so many people tag me on Instagram saying that they won’t order out pizza anymore because the pizza at home is just as good – and a great family night to build your own pizza. #love
With Thanksgiving coming up, you know there will be turkey leftovers, and while I made a chicken pot pie, this recipe could easily be made with leftover turkey.
One tip I shared on Instagram is that you can cook bone in chicken breasts from frozen. When cooking frozen meat, the rule of thumb is quite simple – just double the time something would normally cook. I normally cook bone in chicken breasts between 20-30 minutes at 350 depending on the size of the chicken. I checked my frozen chicken at 40 minutes, and probed it, and it wasn’t quite done – so mine took 50 minutes, or until it reached 165 degrees.
It’s a perfect method for using chicken in dishes – so juicy!
My local grocery store had canned goods on sale for 3/.99 – score! I stocked up on so many beans and veggies. Using a can of mixed veggies makes this recipe come together so quickly.
Then just make a quick sauce and you are good to go. I used 3 ounces of my pizza dough – 1.5 for the bottom and 1.5 for the top.
I used 1/2 cup of the pot pie filling for each skinny dough chicken pot pie. These are Wilton Brand 4″ tart pans with a removable base.
I baked at 425 for 20 minutes.
You guys, this tasted just like a chicken and biscuit recipe that my Mom used to make – so good!
Skinny Pot Pie
I love these mini chicken pot pies. Great for meal prep or for a family dinner.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1.5 cups chicken broth
- 1/2 cup unsweetened almond milk
- 2 cups chicken breast, cooked and chopped
- 2 cups mixed vegetables (from a 15 ounce can, drained)
- 1 tablespoon Italian seasoning
- 12 ounces skinny pizza dough, divided
Instructions
- In a stock pot, melt the butter. Add the flour and cook for one minute. Slowly add the chicken broth and almond milk,
stirring until sauce is thickened. - Remove from heat and stir in chicken, veggies, salt, pepper and Italian seasoning.
- Using a 4 inch tart pan, use 1.5 ounces of dough for the bottom, and measure out 1.5 ounces for the top.
- Fill with 1/2 cup of the chicken/veggie mixture. Top with second dough, and cut a slit to let the steam escape.
- Bake at 425 for 20 minutes. Let cool in the tart pan 5 minutes before removing.
Have to do a taste test, right?!
These will be perfect for any Thanksgiving leftovers. How was your weekend? My internet was spotty on the train ride in, so fingers crossed this uploads – happy Monday friends, make it a great day!
If you are looking for more chicken recipes, check out my Top 10 Chicken recipes!
So if I wanted to make these, can I freeze them? Would i freeze them before I cook them or after.
You can totally freeze them!! Just double the cooking time if you are cooking it straight from the freezer to oven. 😀
In addition to your cookbook titled what smells like a#%, you will have to write another for cooking with your skinny pizza dough. It makes me smile every time I see you come up with another use for it. The mini pot pies are a great idea. Not sure I could convince my husband of a smaller version but hey who knows.
Just tell him to eat two baby pies! Someone asked me if I could make donuts out of the skinny pizza dough – challenge accepted!!