Pot Pie "Pizza in a Pot"

Votes: 8

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Treat your loved ones to a wonderful two-in-one dish by combining Italian pizza with pot pie. This pot pie features pizza toppings of chicken, broccoli, and mozzarella in a rich tomato sauce with pancetta. Divide the filling into muffin tins and top with pizza dough to seal the filling. After baking, the dough will form a plump, golden pot lid topped with toasted Parmesan cheese—just like a real pizza crust! Your guests will be delighted with the impressive presentation and deliciousness of this pot pie.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pot pie

2 cups diced baked chicken
2 cups small, bite-sized broccoli florets
3 cups tomato sauce
1.5 cups mozzarella, diced
0.5 tsp salt
1/4 tsp freshly ground black pepper
700 g pizza dough
1/3 cup olive oil
6 tbsp. l. grated parmesan
Special equipment: 6 ramekins with a capacity of 300 ml.

Tomato sauce

1 tbsp. l. olive oil
2 cloves garlic, crushed
1 teaspoon fresh rosemary leaves, chopped
60 g pancetta, diced
1 can (800 g) of canned crushed tomatoes
1/4 teaspoon salt
1/4 tsp freshly ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, broccoli cabbage, pureed tomatoes, yeast dough, mozzarella cheese, Parmesan cheese, tomato sauce, pancetta, rosemary

Cooking the dish according to the recipe:

Tomato sauce:

In a small saucepan, heat the olive oil over medium heat. Add the garlic, rosemary, and pancetta. Sauté until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir, and simmer over very low heat for 15 minutes. Season with salt and black pepper. Set aside.
Preheat oven to 200°C.

In a large bowl, combine the tomato sauce, chicken, broccoli, mozzarella, salt, and black pepper. Stir to distribute evenly. Divide the filling evenly among the ramekins. Roll out the pizza dough and cut into circles 2 cm larger in diameter than the ramekins. Place the dough circles on the filled ramekins and press to seal. The dough should extend beyond the edges of the ramekins.
Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Make a small slit in the top of the dough to allow steam to escape. Bake until golden brown, about 25 minutes. Remove from the oven and let cool slightly before serving.

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