Oh, you are going to fall in love with this Chicken Parmesan Pot Pie Recipe! Imagine the soulful flavors of classic chicken Parmesan wrapped up in a warm, flaky pot pie crust. It’s comfort food elevated—juicy shredded chicken simmered in a herby tomato sauce, topped with Parmesan and mozzarella cheeses, all baked to golden perfection. This is the kind of dish that feels like a big warm hug on a plate and is perfect for family dinners or cozy get-togethers. Let me walk you through exactly how to make this irresistible dish that will soon become your new favorite!
Ingredients You’ll Need
Don’t let the ingredient list fool you—this Chicken Parmesan Pot Pie Recipe is deceptively simple, with each ingredient playing a crucial role in bringing together that perfect balance of taste, texture, and color. From rich tomatoes and tender chicken to the stretchy cheeses and buttery crust, every element sings in harmony.
- 28-oz can crushed tomatoes: Provides the rich, tangy base that hugs every bite of chicken with cozy warmth.
- 1/2 teaspoon Italian seasoning: Adds classic Mediterranean herbs like oregano and basil to deepen the flavor.
- 1/2 teaspoon salt: Essential for enhancing all the delicious flavors in the sauce and filling.
- 1/4 teaspoon freshly ground black pepper: A subtle kick that balances the richness with just the right amount of heat.
- 3 cups cooked shredded chicken: Tender and juicy, rotisserie chicken works beautifully here—a time saver without sacrificing flavor.
- 1/4 cup shredded Parmesan cheese: Adds that nutty, salty punch iconic to chicken Parmesan.
- 3/4 cup shredded mozzarella cheese: Melts into gooey perfection, creating a creamy, dreamy texture.
- 1 refrigerated pie crust: The buttery, flaky blanket that makes this dish feel special and comforting.
- 1 egg white: Brushed on the crust to give it a beautiful golden sheen.
- 1/4 teaspoon Italian seasoning: Sprinkled on top for an extra herbaceous finish on the crust.
- 3 tablespoons shredded Parmesan cheese (or more): Gives the crust a delightful cheesy crunch on top.
How to Make Chicken Parmesan Pot Pie Recipe
Step 1: Prepare the Oven and Sauce
First things first, preheat your oven to 350 degrees Fahrenheit. This sets the stage for baking the perfect golden crust without overcooking the filling. Then, pour that luscious crushed tomato sauce into a 9-inch cast iron skillet, and stir in the Italian seasoning, salt, and freshly ground pepper. The seasoning blend gives the sauce that unmistakable Italian flair that will make your kitchen smell like a trattoria!
Step 2: Add the Chicken and Cheeses
Now, gently fold the shredded chicken into the tomato mixture, making sure it’s evenly coated but still chunky enough to provide great texture. This is where the magic starts—the chicken soaks up all the flavorful, herby tomato goodness. Then, sprinkle the Parmesan and mozzarella cheeses right on top, creating a gooey, cheesy layer that will melt beautifully during baking. Trust me, this mix of cheeses is what makes this Chicken Parmesan Pot Pie Recipe truly crave-worthy.
Step 3: Cover with Pie Crust
Roll out your refrigerated pie crust and carefully drape it over the filling in the skillet. You can either press the edges securely around the skillet for a rustic look or tuck the crust inside for a neat finish. This golden crust will hold all that cheesy, saucy goodness inside, making sure every bite is a perfect balance of crispy and creamy.
Step 4: Finish and Bake
Whisk the egg white with a teaspoon of water and brush it gently over the entire surface of the pie crust. This step gives your crust that gorgeous golden shine after baking. Then, sprinkle the Italian seasoning and the extra Parmesan cheese evenly over the top to add flavor and a lovely parmesan crust crunch. Bake in the preheated oven for 40 to 45 minutes until the crust is beautifully golden brown. Once out of the oven, let it cool for about 10 minutes—this helps the filling to set and makes slicing a breeze.
How to Serve Chicken Parmesan Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a fresh, vibrant touch that complements the richness of the dish. You can also add a light drizzle of good-quality olive oil or a few red pepper flakes if you’re feeling adventurous. These simple garnishes make your Chicken Parmesan Pot Pie Recipe look as good as it tastes.
Side Dishes
Serve this pot pie alongside a crisp, bright mixed green salad tossed in a tangy vinaigrette to cut through the richness. Garlic roasted vegetables or sautéed green beans also make wonderful sides, adding both color and nutrition for a balanced meal. Some crusty bread wouldn’t hurt either—perfect for soaking up any extra sauce.
Creative Ways to Present
If you want to impress guests or just jazz it up for family dinner, try making individual-sized Chicken Parmesan Pot Pie Recipes using small ramekins. Simply cut the pie crust into rounds and bake each pot pie separately. It’s adorable, portion-controlled, and super fun to serve! You can even sprinkle some fresh herbs on top for a restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored covered in the refrigerator for up to 3 days. Make sure the pot pie is completely cooled before covering to avoid sogginess. When ready to enjoy again, simply reheat in the oven or microwave until warmed through.
Freezing
This Chicken Parmesan Pot Pie Recipe freezes beautifully! After baking and cooling, wrap it tightly with plastic wrap and aluminum foil or place it in an airtight container. It can be frozen for up to 2 months. When you want to enjoy it, thaw overnight in the fridge and reheat in the oven to restore its crispy crust.
Reheating
To bring this pot pie back to its fresh-baked glory, reheat in a 350-degree Fahrenheit oven for about 15 to 20 minutes, until the crust is crisp again and the filling is heated through. Avoid microwaving if you want to keep that flaky crust texture intact.
FAQs
Can I make this recipe dairy-free?
Absolutely! You can substitute the Parmesan and mozzarella cheeses with your favorite dairy-free alternatives. Just keep in mind that the flavor and meltiness might be slightly different, but the dish will still be delicious and comforting.
What type of chicken works best?
Rotisserie chicken is ideal because it’s already cooked, flavorful, and easy to shred. You could also use leftovers from a roast chicken or poach chicken breasts yourself if you prefer a fresher feel.
Can I use fresh tomatoes instead of canned?
While fresh tomatoes can be used, canned crushed tomatoes provide a more consistent texture and flavor that’s essential for that smooth tomato sauce base. If you use fresh tomatoes, be sure to cook them down well to avoid a watery filling.
Is it possible to make the crust from scratch?
Definitely! Making your own pie crust adds a special touch and lets you customize the flavor and texture. Use your favorite homemade pie crust recipe and roll it out just before assembling the pot pie.
How do I avoid a soggy crust?
Using a cast iron skillet helps crisp things up nicely. Also, brushing the crust with egg white and baking at the right temperature ensures it turns golden and flaky. Letting the pot pie cool before slicing finishes the job by letting the filling set.
Final Thoughts
If you’re craving a new way to enjoy those classic chicken Parmesan flavors wrapped in cozy comfort food style, you absolutely must try this Chicken Parmesan Pot Pie Recipe. It’s a delightful, crowd-pleasing meal that’s as fun to make as it is to eat. So gather your ingredients, roll out that crust, and get ready to impress everyone with this homey, cheesy, saucy delight!
Print
Chicken Parmesan Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Parmesan Pot Pie is a comforting and delicious twist on the classic chicken parmesan, featuring tender shredded chicken simmered in a flavorful tomato sauce, topped with melted cheeses, and baked under a golden, flaky pie crust. Perfect for a hearty family meal, it combines rich Italian flavors with the cozy appeal of a pot pie.
Ingredients
Tomato Chicken Filling
- 1 28-oz can crushed tomatoes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 1/4 cup shredded Parmesan cheese (or more)
- 3/4 cup shredded mozzarella cheese
Pie Crust Topping
- 1 refrigerated pie crust (room temperature or homemade)
- 1 egg white
- 1 teaspoon water (to whisk with egg white)
- 1/4 teaspoon Italian seasoning
- 3 tablespoons shredded Parmesan cheese (at least)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the pot pie.
- Prepare Filling: Pour the crushed tomatoes into a 9-inch cast iron skillet. Add Italian seasoning, salt, and freshly ground black pepper, stirring to combine evenly. Then add the shredded cooked chicken and gently fold it into the tomato sauce to evenly distribute the flavors. Top the mixture with shredded Parmesan and mozzarella cheeses.
- Assemble Pot Pie: Roll out the refrigerated pie crust and lay it over the chicken and cheese filling in the skillet. You can either press the edges around the skillet rim or tuck the crust inside the skillet for a neat finish.
- Prepare Crust Topping and Bake: Whisk together the egg white and water, and lightly brush this mixture all over the pie crust, including the edges. Sprinkle the crust evenly with Italian seasoning and the remaining shredded Parmesan cheese. Bake the pot pie for 40 to 45 minutes, until the crust turns golden brown and crispy. Remove from the oven and let it cool for 10 minutes before serving.
Notes
- Using a rotisserie chicken saves time and adds great flavor.
- Be careful when rolling out the pie crust to avoid tearing.
- Letting the pie cool for 10 minutes helps the filling set and makes serving easier.
- Feel free to add extra mozzarella for a cheesier topping.
- If you don’t have a cast iron skillet, a similar oven-safe pie dish can be used.
