Chicken Parmesan Skillet Pot Pie

I have a thing for pot pies πŸ™‚  They are the ultimate comfort food right?

 

This pot pie is not your traditional pot pie, but a Chicken Parmesan Skillet Pot Pie πŸ™‚  You wanna know my favorite part of this dinner? It takes about 5 minutes to get into the oven. I LOVE dinners like that! It also comes out looking fantastic and quite impressive.

With school back in full swing, I like to have quick and easy dinner recipes on hand to feed my hungry boys. Hope you enjoy!

 

Here’s your line up. If you want to simplify this recipe even more, use your favorite jar of pasta sauce instead of the can of crushed tomatoes and seasonings πŸ™‚  Your call.

Here we go. Start with your tomatoes. You don’t even have to heat anything on the stove top first. Love it!

 

Add some Italian Seasoning.

Like so πŸ™‚

Add some kosher salt.

….and some fresh ground black pepper.

Give it all a little stir to combine.

Use about 3 cups shredded cooked chicken. I shredded a rotisserie chicken for this recipe. Nice and easy.

Add it to the sauce.

Give it a little stir.

Add some Parmesan cheese.

…and lots of mozzarella πŸ™‚

Time for the pie crust.

Roll it over and press the edges around the skillet.

Cut some slits into the crust.

Like so πŸ™‚

Brush a light coat egg wash over your crust.

Top with a little Italian Seasoning.

….and a little Parmesan cheese, now it’s time to bake! 40 to 45 minutes at 350 degrees F.

Ahhhhh πŸ™‚  I like to let the pie sit for 10 minutes before serving. Gives the filling time to set up a touch.

[ziplist]

Chicken Parmesan Skillet Pot Pie

28 ounce can crushed tomatoes

1/2 teaspoon Italian Seasoning

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 cups cooked, shredded chicken (I used a rotisserie)

1/4 cup shredded Parmesan cheese

3/4 cup shredded mozzarella cheese

1 refrigerated pie crust, room temperature

1 egg white

1/4 teaspoon Italian seasoning

1 tablespoon shredded Parmesan cheese

1. Preheat oven to 350 degrees F.

2. 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.

3. 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.

4. 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.

Makes 6 to 8 servings

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Have a great day, come back soon!

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88 Responses
  1. You really make it appear so easy with your presentation but I to find this topic to be really something which I think I’d never understand.
    It kind of feels too complex and very large for me. I am having a look ahead
    in your next submit, I will try to get the dangle of it!

  2. Howdy just wanted to give you a brief heads up and let you know a
    few of the pictures aren’t loading properly. I’m not
    sure why but I think its a linking issue.
    I’ve tried it in two different browsers and both show
    the same outcome.

  3. Ashley

    You are amazing!!! I made this for my VERY picky hubby tonight & he loved it! You are my new favorite cook/blogger. πŸ™‚

  4. Lauren

    Very interesting idea! I recently discovered your blog and have found a lot of good recipes I am eager to try. I am especially like the fact that nothing you have here is weird or exotic food. I tried this tonight and my whole family loved it. The best part was, it was so easy to make! I made my own pie crust but even that didn’t take up too much time. Instead of the crushed tomatoes, I used a jar of spaghetti sauce but also added some dry herbs to boost the flavor. Very easy yummy supper, I will be repeating.

  5. Andrea

    Made this and it was very good! We added more spices and cheese and used a home-made pie crust. It’s on the list to make again.

  6. Kat D.R.

    I made this last night, and it was awesome! Leftovers were really good today too. I don’t have a skillet, so I used a cake pan. I will definitely be making this again!

  7. Kelsey

    I loveee this recipe! one thing i added to it that turned out really well for people that don’t like tomato sauce as much was i combined my spaghetti sauce and my alfredo and then added meatballs as well! it turned out fantastic!!

  8. I made this recipe for lunch today and it was a hit for all of us. I love how simple it was to make, and my family loved eating it. I served it with steamed broccoli and rolls. Thanks for the great idea!

  9. grizzlydan

    This was a smashing success, and I am pretty much a rookie cook. My version used Classico Fire-roasted Tomato and Garlic sauce and total of 6 count ‘m 6 cheeses, and I added mushrooms. Will do again, $20 investment in ingredients.

  10. Kat Emerick

    can you put a layer of the crust on the bottom then add the Alfreado sauce and other ingred and top it with another crust? Almost like a pie?

  11. Taylor

    this looks really good! but it does seem kind of messy. i was wondering if it would work to put a layer of pie crust at the bottom, before you put in the tomatoes and everything else?

  12. Kelli

    WOW. I made this last night after seeing the post (my sister-in-law was the creator of the frozen latte cake in the same spread)! It was so delicious and easy and best of all, my kids loved it! What do you think the best way to reheat a serving is? I hope the crust doesn’t get soggy. Oh, and I made it in a deep dish stone pie dish because my iron skillet was accidentally left with a friend last time we camped. πŸ™

  13. I love this idea! This would be great to prepare in the afternoon and then just pop it into the oven…what a quick and easy dinner, thanks πŸ™‚

  14. morgan rayl

    QUESTION?……we dont eat tomatoes here at the house (citrus allergies) But we LOVE Alfredo Chicken Parm. Do you think this will with Alfredo sauce on the bottom?

  15. Chelsea Strong

    I just pulled my pie out of the oven! It looks and smells delish. I just used a regular pie pan – I don’t have a skillet. Thanks for the dinner idea. πŸ™‚

  16. This is two of my favorite things combined… I love chicken parm and love pot pies, oh and I am on a big comfort food kick and this fits like a glove lol. Can’t wait to try this one!!

  17. I just got my first cast iron pieces and I think this may be the perfect recipe to break them in! Question… I read that acidic ingredients like beans and tomatoes aren’t great for cast iron, do you find that to be true, did your tomatoes taste funny? Other sites say it’s great to use them becasue they up the iron content of that acidic ingredient. Thoughts?

    1. Melanie

      I was thinking the same thing! I bet a round baking dish would be just fine. I have a cast iron skillet, but I don’t like using it.

      1. Head to Fred Meyer this week! They have a buy one get one FREE deal going on right now (at least here in Oregon) which includes Lodge Logic cast iron! πŸ™‚

      1. Amanda

        A Babycake Maker does wonders on little pot pies. I found this site searching for more recipes for it. Great investment.

    2. Barbara

      I say get yourself a cast iron pan, AND a cast iron dutch oven! (Respectfully, of course) Nothing cooks like cast iron. I use my cast iron for pan pizza too. You can’t beat it for slow cooking, or for searing meat. I’m sure you can make this without for now, but keep an eye out at yard sales (the older the better). I’m a cast iron pot freak, have been for 30 years.

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