Chicken Pot Pie Pizza

This pizza was really super duper awesome. Here's where I got it from. Everybody loved it.

Biscuit Crust (recipe below)

6 tablespoons butter, divided

onion, chopped

1/2 cup carrot, peeled and chopped

1/2 cup celery, chopped

salt and ground black pepper

1 tsp thyme

4 tablespoons flour

3-1/2 cups cold milk or half and half

1/2 cup frozen peas

2 cups Fontina cheese, divided

1-2 cups shredded chicken

 

For Biscuit Crust

3 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

12tablespoons butter, chilled and cut into chunks

1 cup milk 

 

Preheat the oven to 425 degrees.

Press biscuit crust onto a cookie sheet and bake for 15 minutes.

Meanwhile, melt 2 tablespoon butter in medium size skillet over medium heat and cook onion, carrot and celery for about 5 minutes or until vegetables begin to soften. Season with salt and black pepper and thyme.

Add additional 4 tablespoons of butter to melt. Sprinkle flour over veggies, and cook for 1 minute stirring constantly so flour doesn’t burn. Add cold milk or half and half and whisk until flour is incorporated and sauce begins to thicken. Cook for 3-5 minutes over medium low. Add peas and 2/3 cup cheese, whisking to blend.

Remove vegetables and sauce from heat and pour onto the biscuit crust. Top with remaining cheese and chicken and bake for 5 minutes or until cheese is melted. 

For Biscuit Crust:

Place flour, baking powder, salt and butter in a food processor and pulse for 10-15 seconds or until butter becomes crumb like. Pulse while pouring in milk until dough begins to clump together.
Turn out onto lightly floured surface and gently pull together into ball.