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
Scale
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.
