Skip to main content

Spinach and Artichoke Chicken Pot Pie Flatbread

(0 reviews)
Spinach and Artichoke Chicken Pot Pie Flatbread
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Try this cheesy pot pie-inspired flatbread for a fun appetizer or yummy quick meal!

Ingredients

2
tablespoons butter
1
clove garlic, minced or grated
2
tablespoons flour
1 1/2
cups milk
1
cup cooked chicken, cubed
6
oz. frozen spinach, thawed
4
oz. marinated artichokes, drained and chopped
1/2
cup Parmesan cheese, grated
Salt and pepper, to taste
1
(13.8 oz.) can Pillsbury™ refrigerated pizza crust
8
oz. Brie cheese, cut into 16 wedges
Honey, for serving (optional)

Directions

  • 1 Preheat oven to 425ºF.
  • 2 Heat the butter and garlic in a large skillet. Once the garlic is fragrant, add the butter. Cook for one minute and then slowly whisk in the milk. Cook another minute or until the sauce has thickened slightly. Add the chicken, spinach, artichokes and Parmesan. Stir to combine. Remove from the heat and season with salt and pepper. Drizzle with honey if desired.
  • 3 Unroll the pizza dough and roll it out as thin as you can on a piece of parchment paper. Transfer the dough to a cookie sheet.
  • 4 Add topping to pizza dough. Bake for 10-12 minutes, or until the flatbread is crisp.
  • 5 Top with honey, as desired.
Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet