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Spinach and Artichoke Chicken Pot Pie Flatbread

Name: Spinach and Artichoke Chicken Pot Pie Flatbread
Prep time: 20 min
Total time: 40 min
Yield: 6
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)

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Spinach and Artichoke Chicken Pot Pie Flatbread

Prep 20 min
Total 40 min
Servings 6

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

By Half Baked Harvest

Updated September 20, 2016

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)

Steps

1

Preheat oven to 425°F.
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.