Pizza might just be one of God’s greatest gifts to humans. The quintessential food of every college student diet. It sustains us when we’ve run out of any practical breakfast food. It’s there for us when we’re drunk. It’s accessible.
But next time you’re craving some of that cheesy goodness, assuming you’re not too hungry, try your hand at a pizza pot pie. It takes just half an hour, and I promise you won’t regret it.
Chicken Tomato Pizza Pot Pie
Ingredients
Instructions
Defrost two chicken thighs. This can be done by either leaving them in the fridge overnight, or baking them for approximately twenty minutes on low heat. Chop chicken into large chunks – about the size of your thumb.
Sautée chicken in a pan over medium-low heat. When it is fully cooked, turn off the heat and pour in tomato puree. Add in your favorite veggies. Combine and set aside.
Preheat oven to 375°F. Roll out crescent roll dough on a large cutting board.
Place a large ramekin top down on dough. We used an 18 oz ramekin – that’s 18 oz of cheesy goodness. Cut about 1/4u0022 around the side of the cup. Set aside.
Fill ramekin three-quarters of the way with chicken and tomato mixture. Then, top with cheese.
Drape a crescent roll round over ramekin. Brush the top with olive oil and sprinkle a bit of cheese and spice.
Bake for 15-20 minutes, or until edges are golden brown.
Flip… Hold your breath, and…
Enjoy!