Thursday, August 23, 2012

Pot Pie Pizza

OK.  This may be the coolest thing ever.  If you haven't guessed, I love pizza.  It is, hands down, my favorite food.  I love that you can make so many different variations, and as a vegetarian, one of the foods I miss is chicken pot pie.  It has such great flavors and is just so comforting.  Now, I have found a way to enjoy that same experience in a PIZZA!!  This was so much fun!

If you wanted to make it super simple, you could use a bag of frozen mixed veggies, but since my local organic farm had all but the peas available, I decided to use their fresh veggies.  I prepped them and steamed them to make my own veggie medley for this pizza and it was really easy - and don't they look beautiful?  :)  And what a great way to get kids to eat more veggies!

Instead of pizza sauce, you make a simple broth thickened with a basic roux.  If you are not a vegetarian, feel free to use chicken broth, but if you are a vegetarian I would really suggest using Imagine No Chicken Broth.  Vegetable broth would work, but the No Chicken broth takes it to the next level.  It truly tastes like chicken pot pie!!  I thought about adding cooked and shredded Gardein chicken, but opted against it this time.  Next time I think I will give it a try.  It's so good, it might be a part of my next vegetarian Thanksgiving dinner!  :)

Ingredients (makes 1 pizza)

3/4 C finely chopped carrots
3/4 C peas
1/2 C green beans, trimmed and chopped into 1/2 inch lengths
1/2 cob of corn, kernels removed
1 pizza crust
1 Tbsp butter
1 Tbsp flour
2/3 C Imagine No-Chicken Broth
1/2 tsp ground sage
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
4 oz shredded mozzarella
1/3 C freshly grated parmesan


  1. Using a steamer, steam the green beans for about 1 min, then add the carrots and peas and steam until crisp tender (about 5 mins).
  2. Set aside to cool and add the corn kernels to the veggie mixture.
  3. Heat the oven to 475 degrees with the pizza stone inside.
  4. Melt the butter in a medium saucepan over medium-high heat.  Add the flour and whisk until smooth.  Cook for 1 minute.  Add the broth and whisk constantly for 2 minutes until it thickens and begins to bubble.  Whisk in thyme, sage, salt, and pepper and cook for 1 minute more.  Remove from heat and let cool for 10 minutes.
  5. Prepare the pizza crust.  Spread the sauce evenly over the crust leaving a 1 inch border.  Top with mozzarella.  Layer the mixed vegetables evenly over the pizza.  Sprinkle with parmesan.
  6. Bake until crust is golden and cheese just starts to brown (about 15 minutes).  Let cool about 5 minutes before serving.  Enjoy!!

Adapted from - Family Fun September 2012


  1. wow this is so different! what an amazing idea!

  2. So clever! I adore pot pie and I think I'd adore this, too :)

  3. Thanks for sharing this at Foodie Friends Friday! What a great veggie idea!
    Cindy Cindy's Recipes and Writings

  4. What a great idea. I love chicken pot pie..and I like forming new twists on old favorites. Thanks for sharing!

  5. This sounds great! I just made my own chicken pot pie filling in the crockpot and I could totally put this on a pizza crust :) Thanks for sharing on Foodie Friends Friday!


  6. This is a WONDERFUL pizza for me as I'm a vegetarian
    I just loooooooooooove what I see :)

  7. This is a unique recipe, and I am thinking I might have to try it this week! I have chicken breast in the freezer that's just looking for a meal to be put into, and our family loves pizza of all kinds. If hubby will make a whole wheat crust or two for me, I think this might be dinner on Friday!