Chicken Parmesan Pot Pie Recipes

CHICKEN PARMESAN SKILLET POT PIE

Steps:

• Preheat oven to 350 degrees F.
• Pour tomatoes into 9 inch cast iron skillet. Season with Italian seasoning, salt and pepper, stirring to combine. Add chicken and gently stir to incorporate into sauce. Top with Parmesan and mozzarella cheeses.
• Unroll pie crust and lay over chicken and cheese. I pressed the edges around the skillet, but feel free to tuck it inside the skillet if you desire.
• Whisk egg white with 1 teaspoon water and brush a light coat over crust. Top evenly with Italian seasoning and Parmesan cheese. Bake for 40 to 45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving.

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!