Spinach and Artichoke Chicken Pot Pie Flatbread
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Updated September 20, 2016
clove garlic, minced or grated
cup cooked chicken, cubed
oz. frozen spinach, thawed
oz. marinated artichokes, drained and chopped
cup Parmesan cheese, grated
Salt and pepper, to taste
(13.8 oz.) can Pillsbury™ refrigerated pizza crust
oz. Brie cheese, cut into 16 wedges
Honey, for serving (optional)
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.
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.
Add topping to pizza dough. Bake for 10-12 minutes, or until the flatbread is crisp.
Top with honey, as desired.
Serving Size: 1 Servng
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.