Chicken Pot Pie Pizza

The fusion of 2 family favorites – chicken pot pie and pizza, creates a welcome break in your weeknight dinner routine with little effort.

Chicken Pot Pie Pizza


  • 1 (16.3 ounce) can refrigerated big flaky biscuits
  • 2 (14.5 ounce) cans Del Monte® Mixed Vegetables, drained
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup diced cooked chicken
  • 1/4 cup chopped fresh basil, divided
  • 1 cup shredded mozzarella cheese
  • 2 sliced Roma tomatoes


  1. Heat oven to 375 degrees F.
  2. Separate the biscuit rounds; press to 1/4 inch thick around the sides, corners and bottom of a 10-inch oven-safe skillet to form a crust.
  3. Stir together vegetables, soup, chicken and half of basil in a medium bowl; spread in crust. Top with cheese and tomato slices.
  4. Bake for 40 minutes until edges are deep golden brown; let rest for 10 minutes. Sprinkle with remaining basil.
  5. Serve in wedges.

Servings: 6 | Prep: 5 min | Cook: 55 min

Recipe and photo used with permission from: Del Monte

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