Chicken Parmesan Pot Pie Recipes

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CHICKEN PARMESAN SKILLET POT PIE



Chicken Parmesan Skillet Pot Pie image

This Chicken Parmesan Skillet Pot Pie is a delicious homemade family dinner. Made in just one pot, this easy recipe is full of amazing flavors!

Provided by Jenny

Categories     Dinner

Time 55m

Number Of Ingredients 11

28 oz can crushed tomatoes
1/2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 cups cooked shredded chicken (I used a rotisserie)
1/4 cup shredded parmesan cheese
3/4 cup shredded mozarella cheese
1 refrigerated pie crust (room temperature)
1 egg white
1/4 tsp Italian seasoning
1 tbsp shredded parmesan cheese

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.

Nutrition Facts : Calories 203 kcal, Carbohydrate 21 g, Protein 8 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 566 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN-PARMESAN POT PIE



Chicken-Parmesan Pot Pie image

Warm the cockles of your heart with this Chicken-Parmesan Pot Pie recipe. Turn an Italian favorite into a pot pie in just under an hour.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 8

1-1/2 cups flour
1/2 cup butter or margarine, cut up
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 cups coarsely shredded cooked chicken
1 pkg. (10 oz.) frozen Italian green beans, thawed
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Shredded Parmesan Cheese, divided

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.

Nutrition Facts : Calories 450, Fat 25 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 110 mg, Sodium 600 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 4 g, Protein 28 g

CHICKEN PARMESAN POT PIE



Chicken Parmesan Pot Pie image

I like a certain pot pie in the frozen section of the freezer at my local grocery store, but I figured, why buy it if i can make it with what I have on hand at home?

Provided by Irana Grenier

Categories     Chicken

Time 1h5m

Number Of Ingredients 18

2 c diced, cooked chicken
1 pkg 10 oz. frozen broccoli florets
5-6 baby carrots, diced and cooked
1 tsp. ea. dried chives, basil, and tarragon
1/2 tsp dried lemon thyme
1/3 c smart balance margarine, or butter
1/3 c unbleached white flour
1/3 c chopped onion
1/2 tsp salt
1/4 tsp black pepper
1 c parmesan cheese
1 3/4 c chicken broth
2/3 c milk
PASTRY
2 c unbleached white flour
1 tsp salt
2/3 c smart balance margarine or shortening
4-5 Tbsp ice water

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!

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