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Cheesy Stuffed Chicken Pizza Pie with a Golden Crust Recipe
Ash Tyrrell

Cheesy Stuffed Chicken Pizza Pie with a Golden Crust Recipe

I still remember the first time I pulled this pizza pie out of the oven and watched the cheese ooze out from between two golden crusts. I knew right away it was going to become a regular in my kitchen. It has all the comfort of a deep-dish pizza but with a hearty chicken and cheese filling tucked inside.
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Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 500 g about 4 cups all-purpose flour – this is the base of your crust, and using a good quality flour gives you a sturdier dough that can hold the filling without tearing
  • 2 teaspoons instant yeast – instant yeast skips the proofing step and gets your dough rising faster which is perfect for a weeknight bake
  • 1 teaspoon sugar – this feeds the yeast and helps the crust turn a deeper golden color as it bakes
  • 1½ teaspoons salt – always add this after the yeast blooms since direct contact can slow down the rise
  • 3 tablespoons olive oil – this keeps the dough soft and pliable so it stretches easily without cracking
  • 1½ cups warm water – water that is too hot will kill the yeast so keep it just warm to the touch
  • 2 cups cooked shredded chicken breast – rotisserie chicken works beautifully here and saves you a step
  • 1½ cups mozzarella cheese freshly grated – pre-shredded cheese is coated in anti-caking powder that stops it from melting smoothly, so grating your own block makes a noticeably gooier filling
  • ½ cup ricotta cheese – this adds a creamy layer between the chicken and mozzarella
  • ¼ cup parmesan cheese freshly grated – fresh parmesan has a sharper, nuttier flavor than the pre-grated kind
  • ½ cup pizza sauce or marinara sauce – a thicker sauce is best since a watery one can make the bottom crust soggy
  • ½ teaspoon garlic powder – this seasons the filling evenly without the risk of raw garlic burning
  • ½ teaspoon Italian seasoning – a simple blend that ties the chicken and cheese together
  • ¼ teaspoon red pepper flakes optional – a little heat to balance the richness of the cheese
  • Salt and pepper to taste
  • 1 egg beaten, for the egg wash – this is what gives the crust that shiny, golden finish
  • 1 tablespoon olive oil for brushing the crust

Method
 

  1. Add the flour, salt, and olive oil, then knead for about eight minutes until the dough turns smooth and elastic. Cover the bowl and let it rise in a warm spot for 45 minutes, or until doubled in size.
  2. While the dough rises, combine the shredded chicken, ricotta, half of the mozzarella, parmesan, garlic powder, Italian seasoning, and red pepper flakes in a bowl. Season with salt and pepper, then stir everything together until evenly coated. Set the filling aside so the flavors have time to meld.
  3. Once the dough has doubled, punch it down and divide it into two portions, one slightly larger than the other. Roll the larger piece into a circle big enough to line the bottom and sides of your pan. Roll the smaller piece into a round that will become the top crust.
  4. Press the larger dough round into your greased pan, letting the excess hang over the edges. Spread the pizza sauce over the base, then layer in the chicken and cheese filling evenly. Sprinkle the remaining mozzarella on top before covering everything with the second dough round.
  5. Fold the overhanging edges up and over the top crust, pinching firmly to seal in all that filling. Brush the entire top with the beaten egg wash so it bakes up shiny and golden. Cut a few small slits in the center to let steam escape while baking.
  6. Place the pie in a 375°F oven and bake for 35 minutes, or until the crust turns a deep golden brown. Rotate the pan halfway through baking so it colors evenly on all sides. The filling should be bubbling gently at the slits when it is done.
  7. Let the pie rest on a cooling rack for at least 10 minutes before cutting into it. This resting time allows the cheese to settle so your slices hold together. Slice into wedges and serve while it is still warm.

Notes

  • I always grate my own cheese for this recipe, since pre-shredded cheese never melts as smoothly and leaves a slightly grainy texture
  • I let my dough rest a few extra minutes if it feels too tight to roll out, which makes it so much easier to stretch without tearing
  • I like to place the pan on a baking sheet before it goes in the oven, just in case any filling bubbles over the edges
  • I always let the pie rest before slicing, because cutting into it too soon spills the filling everywhere
  • I brush a second light coat of egg wash halfway through baking if the crust looks pale, which gives it that deep golden color.