Finally, a recipe I’m excited to share! The recipe for this kid-friendly venison pot pie is simple. All of the components fit in a deep-dish pie pan that I use.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 1 pizza |
Ingredients
- 1 (9 ounce) package Johnsonville® Flame Grilled Teriyaki Chicken Breasts, diced
- 1 (8 ounce) can pineapple tidbits, drained
- ⅓ cup sliced red onion
- ½ cup green bell pepper, cut into 1/2-inch chunks
- ¼ cup teriyaki sauce
- 1 ½ cups shredded mozzarella, divided
- 1 (12 inch) thin Boboli® pizza crust
- ¼ cup sliced green onion (Optional)
- 2 tablespoons Additional teriyaki sauce
Instructions
- In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
- Bake for 15 to 20 minutes or until cheese is melted.
- Sprinkle with green onion and drizzle with teriyaki sauce, if desired.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 3 g |
| Protein | 40 g |
| Saturated Fat | 6 g |
| Sodium | 2337 mg |
| Sugars | 15 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |