When I served Chicken Pot Pie Skillet Pizza to my husband his response was "I like this better than regular Chicken Pot Pie."
What I heard him say was "I never liked your chicken pot pie."
4 Tablespoons olive oil
1/4 cup chopped onion
1/4 cup sliced carrots
1/4 cup chopped celery
1/4 cup peas
1 1/2 Tablespoons flour
1 cup chicken stock
1 whole wheat pizza crust
3/4 cup rotisserie chicken breast, shredded
3/4 cup shredded mozzarella cheese
1 teaspoon thyme
1/4 teaspoon pepper
1/8 teaspoon salt
Remove vegetables from skillet. Add 1 T. oil and flour to empty skillet. Cook 30 seconds.
Slowly whisk in stock and bring to a boil. Cook until thickened. (3 minutes) Remove from heat.
Roll dough into a 12 inch circle.
Carefully place dough in preheated skillet and bake until lightly browned. (5 minutes)
Remove from oven and turn oven to broil.
Top pizza crust with 1/2 cup stock mixture.