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
Scale
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.
