Description
Chicken Parmesan Pot Pie is a comforting Italian-American twist on a classic pot pie, featuring tender chicken, marinara sauce, mozzarella, Parmesan cheese, and vegetables baked beneath a flaky golden crust. It combines the flavors of chicken Parmesan with the cozy texture of a hearty pot pie.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup marinara sauce
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 package refrigerated pie crusts (2 crusts)
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat.
- Add onion and cook for 3-4 minutes until softened.
- Add garlic and mushrooms and cook for 3 minutes.
- Stir in chicken, marinara sauce, heavy cream, Italian seasoning, salt, and black pepper.
- Simmer for 5 minutes until slightly thickened.
- Remove from heat and stir in mozzarella cheese and half of the Parmesan cheese.
- Fit one pie crust into a 9-inch pie dish.
- Pour the chicken mixture into the crust.
- Top with the second pie crust and crimp the edges to seal.
- Cut several small slits in the top crust for ventilation.
- Brush with beaten egg and sprinkle with the remaining Parmesan cheese.
- Bake for 30-35 minutes until golden brown and bubbling.
- Allow to rest for 10 minutes before slicing.
- Garnish with fresh parsley and serve warm.
Notes
- Rotisserie chicken works great for a quick preparation.
- Do not overfill the pie crust to prevent leaks while baking.
- Fresh mozzarella may be used but should be well drained.
- Let the pie rest before slicing for cleaner servings.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American