If you have ever wished for a comforting, flavorful, and absolutely unique twist on classic comfort food, then you’re in for a treat with this Chicken Parmesan Pot Pie Recipe. Imagine the rich, tangy tomato sauce and melty mozzarella and Parmesan cheese of Chicken Parmesan meeting the warm, flaky, golden crust of a pot pie. It’s like two beloved dishes got together to create a culinary masterpiece that is both satisfying and exciting, perfect for family dinners, unexpected guests, or whenever you’re craving something truly special with a familiar heartiness.
Ingredients You’ll Need
This Chicken Parmesan Pot Pie Recipe relies on a set of simple, yet essential ingredients that come together beautifully. Each component plays a vital role—whether it’s providing creaminess, richness, or that irresistible Italian flair—making sure every bite bursts with comforting flavor and pleasing texture.
- Crushed tomatoes (28 oz can): Forms the tangy, flavorful base of the sauce that keeps this dish fresh and vibrant.
- Italian seasoning (1/2 tsp + 1/4 tsp): Brings an aromatic blend of herbs that give the pie its classic Italian profile.
- Salt (1/2 tsp): Enhances every flavor in the pot pie, grounding the ingredients perfectly.
- Freshly ground black pepper (1/4 tsp): Adds a gentle kick and depth to balance the tomato sweetness.
- Cooked shredded chicken (3 cups): The hearty protein that makes this pot pie satisfying and full-bodied; a rotisserie chicken works wonderfully here.
- Shredded Parmesan cheese (1/4 cup + 3 tbsp for topping): The nutty, salty cheese that adds richness and tanginess.
- Shredded mozzarella cheese (3/4 cup): For that gooey, melty texture everyone adores in Chicken Parmesan.
- Refrigerated pie crust (1): Creates the golden, flaky topping that completes this comforting pot pie experience.
- Egg white (1) mixed with water: For brushing over the crust to achieve that perfectly shiny, golden finish.
How to Make Chicken Parmesan Pot Pie Recipe
Step 1: Preheat and Prep
Start by preheating your oven to a cozy 350 degrees Fahrenheit. This gentle temperature ensures the crust will bake evenly, crisping up nicely without burning, while the filling gets perfectly warm and bubbly inside.
Step 2: Build the Flavorful Filling
Grab a 9-inch cast iron skillet and pour in your crushed tomatoes. Stir in half a teaspoon of Italian seasoning, salt, and freshly ground black pepper. This forms the tangy, herby base that brings that classic Chicken Parmesan taste to life. Now, fold in your shredded cooked chicken until it’s evenly coated in the sauce. Don’t forget to sprinkle Parmesan and mozzarella cheeses generously on top—they are the magic that melts into stringy, cheesy bliss.
Step 3: Add the Crust
Roll out your refrigerated pie crust gently over the skillet, covering all the cheesy goodness below. You can press the edges down around the skillet rim for a rustic look or tuck it inside the pan for a more contained filling. Either way, it seals the flavors in and locks in moisture.
Step 4: Egg Wash and Season
Whisk together your egg white with a teaspoon of water and brush it over the crust. This step is key—it gives your pie that shiny, golden glow when baked. Sprinkle the top evenly with the remaining Italian seasoning and at least 3 tablespoons of shredded Parmesan cheese for an extra burst of flavor and crunch.
Step 5: Bake to Perfection
Pop your skillet into the oven and bake for 40 to 45 minutes. You’ll know it’s ready when the crust is beautifully golden and flaky, and the filling is bubbling gently underneath. Remove from the oven and let it rest for about 10 minutes to ensure every slice comes out neat and full of that comforting, cheesy goodness.
How to Serve Chicken Parmesan Pot Pie Recipe
Garnishes
To elevate your Chicken Parmesan Pot Pie Recipe, try garnishing with fresh basil leaves or a sprinkle of chopped parsley. These bright greens add a burst of color and freshness that balances the savory richness in every bite. A light drizzle of balsamic reduction also pairs beautifully if you want to add a touch of tangy elegance.
Side Dishes
Keep your sides light and bright to complement the hearty pot pie. A crisp Caesar salad with plenty of crunchy croutons or a simple arugula salad tossed in lemon vinaigrette offers a refreshing contrast. Roasted vegetables or a side of garlic bread also work wonderfully if you want to keep the Italian theme going strong.
Creative Ways to Present
For a charming and personal touch, try serving the Chicken Parmesan Pot Pie Recipe in individual ramekins or small cast iron skillets. It makes the presentation extra special and allows each person to enjoy their own personal pot pie. You can also cut it into squares and serve on a decorative platter for family-style sharing. It’s a perfect centerpiece for cozy gatherings!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though that might be tough!), store them in an airtight container in the refrigerator. The pot pie tastes even better the next day as the flavors have more time to mingle. Just be sure to consume within 3 to 4 days for the best freshness and texture.
Freezing
This Chicken Parmesan Pot Pie Recipe freezes really well. Wrap tightly with plastic wrap and foil after it has cooled completely, then pop it into the freezer for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating for the best results.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through and the crust regains its crispness. Avoid the microwave if you want to keep that signature flaky crust texture intact—oven reheating is the way to go!
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes?
Absolutely! Fresh tomatoes can add a lovely brightness, though you’ll want to cook them down a bit to achieve a saucier consistency similar to the canned crushed tomatoes.
Is rotisserie chicken necessary for this recipe?
Rotisserie chicken is a convenient shortcut, but you can use any cooked, shredded chicken—whether it’s leftover roast chicken, grilled chicken, or even poached chicken breasts.
Can I make the pie crust from scratch?
Yes! A homemade pie crust will definitely add a special touch and flaky texture. Just be sure it’s rolled out to fit your skillet and kept chilled before placing on the filling.
What can I substitute for Parmesan cheese?
If Parmesan isn’t on hand, Pecorino Romano is a fantastic substitute that adds a similar salty, tangy sharpness to the dish.
Can I add vegetables to this pot pie?
Definitely! Chopped spinach, mushrooms, or even bell peppers can be stirred into the sauce with the chicken to boost nutrition and add extra flavor.
Final Thoughts
This Chicken Parmesan Pot Pie Recipe is truly a delicious celebration of comfort food with an Italian twist. It’s hearty, cheesy, and bursting with flavor in every bite, making it a guaranteed favorite around your table. Whether you’re cooking for family or friends, this dish is sure to bring warmth and smiles. So roll up your sleeves, gather your ingredients, and dive into this delightful pot pie adventure—you won’t regret a single bite!
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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 flavorful twist on classic chicken parmesan. Featuring shredded chicken simmered in a seasoned crushed tomato sauce, layered with mozzarella and Parmesan cheeses, and baked under a flaky pie crust, this dish delivers all the rich flavors of Italian cuisine in an easy-to-make pot pie form. Perfect for family dinners and sure to impress with its golden, cheesy topping.
Ingredients
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 (a rotisserie chicken works great)
- 1/4 cup shredded Parmesan cheese (or more for topping)
- 3/4 cup shredded mozzarella cheese
Crust and Topping
- 1 refrigerated pie crust (room temperature or homemade)
- 1 egg white
- 1 teaspoon water (for egg wash)
- 1/4 teaspoon Italian seasoning
- 3 tablespoons shredded Parmesan cheese (at least!)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the correct temperature by the time your pie is assembled.
- Prepare Filling: Pour the crushed tomatoes into a 9-inch cast iron skillet. Season with Italian seasoning, salt, and freshly ground black pepper, then stir to combine. Fold in the shredded cooked chicken gently so it’s evenly coated with the tomato sauce. Top the mixture with shredded Parmesan and mozzarella cheeses, distributing them evenly over the chicken.
- Assemble Pie Crust: Roll out the refrigerated pie crust and carefully lay it over the chicken and cheese filling. You can choose to press the crust edges around the skillet rim or tuck the edges inside the skillet for a neat finish.
- Apply Egg Wash and Season: Whisk the egg white with 1 teaspoon of water to create an egg wash. Brush this lightly all over the surface of the pie crust, including the edges, to help it brown beautifully. Sprinkle the top evenly with Italian seasoning and the remaining shredded Parmesan cheese for an extra burst of flavor.
- Bake the Pot Pie: Place the skillet in the preheated oven and bake for 40 to 45 minutes, or until the crust is golden brown and cooked through. Once done, remove the pot pie from the oven and let it cool for about 10 minutes before serving to allow the filling to set slightly.
Notes
- Using a rotisserie chicken saves time and adds great flavor to the filling.
- For a crispier crust, brush with egg wash twice before baking.
- If you don’t have a cast iron skillet, a similar oven-safe skillet or pie dish can be used.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven for best results.
