Best Chicken Parmesan Pot Pie Recipes

CHICKEN PARMESAN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Heat olive oil in a large saucepan over medium-high heat; cook and stir onions, garlic, oregano, and basil in the hot oil until onions are soft, 5 to 8 minutes. Stir chicken into onion mixture and cook, stirring often, until chicken is no longer pink on the outside, about 5 more minutes. Add diced tomatoes, tomato paste, and black beans. Bring mixture to a simmer, reduce heat to medium-low, and simmer for 30 minutes, stirring often.
• Stir mozzarella cheese into chicken mixture and pour into prepared casserole dish.
• Combine baking mix with Parmesan cheese, almond milk, butter, and egg in a bowl to make a batter. Pour batter over chicken mixture.
• Bake in the preheated oven until casserole is bubbling and crust has browned, 30 to 40 minutes.

CHICKEN-PARMESAN POT PIE

Steps:

• Heat oven to 375ºF.
• Process flour, butter and Neufchatel in food processor 30 sec. or until mixture is well blended and pulls away from side of container. Shape into ball; flatten slightly.
• Place dough between 2 lightly floured sheets of waxed paper; roll to 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Holding plate and dough together, flip pie plate over. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge.
• Combine chicken, beans, pasta sauce, 1 cup shredded Italian cheese and 1/4 cup Parmesan; spoon into crust. Place on bottom oven rack.
• Bake 30 min. or until pastry is golden brown. Sprinkle with remaining cheeses; bake 6 to 8 min. or until melted.

CHICKEN PARMESAN POT PIE

Steps:

• 1. Preheat oven to 425 degrees F. Make pastry first. Combine flour and salt. Cut in margarine until it makes coarse crumbs. Sprinkle the ice water in and mix dough into a ball; set aside.
• 2. Steam broccoli and carrots with herbs for 5-7 minutes. Combine chicken, broccoli, carrots and herbs; set aside.
• 3. In a large skillet, melt margarine or butter. Blend in onion, flour, and salt and pepper.
• 4. Cook on low heat, stirring until mixture is bubbly. Stir in broth till it begins to thicken, then add milk. Heat to boiling, stirring constantly. Boil, stirring, for 1 minute or until thickened.
• 5. Gentle fold in chicken mixture and Parmesan cheese.
• 6. Roll 2/3 of the pastry to fit a 9-in pie plate. Roll pastry onto rolling pin and ease into pie plate.
• 7. Pour chicken and Parmesan mixture into pastry-lined pie plate.
• 8. Roll out remaining pastry dough and place over the top. Roll edges under and seal. Pierce with a fork to allow steam to escape.
• 9. Bake for 30-35 minutes or until crust is a light golden brown. Remove from oven and serve immediately!