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Chicken Parmesan Pot Pie from TheFoodCharlatan.com

Chicken Parmesan Pot Pie

Classic Parmesan Chicken Pot Pie is one of the most heavenly dishes ever created. It's delicious and it comes together really fast!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings 8 Servings
Calories 216kcal
Author Karen


  • 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 works great)
  • 1/4 cup shredded Parmesan cheese or more
  • 3/4 cup shredded mozzarella cheese
  • 1 refrigerated pie crust room temperature (or make your own )
  • 1 egg white
  • 1/4 teaspoon Italian seasoning
  • 3 tablespoons shredded Parmesan cheese at least!


  • 1. Preheat oven to 350 degrees F.
  • 2. Pour tomatoes into 9 inch cast iron skillet. Add Italian seasoning and salt and pepper, and stir to combine. Add chicken and gently stir to incorporate into sauce. (If you let your 2-year old do this step, expect to get tomato all over your counter.) Top with Parmesan and mozzarella cheeses.
  • Roll out pie crust and lay over chicken and cheese. You can press the edges around the skillet, or you can tuck it inside the skillet.
  • 4. Whisk egg white with 1 teaspoon water and brush it lightly all over the crust, including the edges. 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.


Source: Picky Palate


Serving: 1slice | Calories: 216kcal | Carbohydrates: 11g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 870mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 1mg