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Chicken Parmesan  Pot Pie

Chicken Parmesan Pot Pie

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
acachewowow

acachewowow

A twist on the traditional pot pie for the Italian at heart. Black beans are optional, but I love the way they complement basil and onions.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  2. Heat olive oil in a large saucepan over medium-high heat; cook and stir onions, garlic, oregano, and basil in the hot oil until onions are soft, 5 to 8 minutes. Stir chicken into onion mixture and cook, stirring often, until chicken is no longer pink on the outside, about 5 more minutes. Add diced tomatoes, tomato paste, and black beans. Bring mixture to a simmer, reduce heat to medium-low, and simmer for 30 minutes, stirring often.
  3. Stir mozzarella cheese into chicken mixture and pour into prepared casserole dish.
  4. Combine baking mix with Parmesan cheese, almond milk, butter, and egg in a bowl to make a batter. Pour batter over chicken mixture.
  5. Bake in the preheated oven until casserole is bubbling and crust has browned, 30 to 40 minutes.
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Reviews

FootSoldier
4

FootSoldier

4/30/2013

I did almost everything this recipe said except I added a little more milk and used a mixer to beat the batter. This meal was a pleasent surprise. I took my first bite and was shocked at the amount of flavor. My husband also loved this meal and complimented my cooking the whole time he was eating it! This was something different, fairly simple, and really yummy. I definitely recommend adding the beans, it seems odd but they do work really well in this. Give this recipe a shot, it's SO good!

mrs. kosmos
0

mrs. kosmos

7/27/2014

I used regular milk instead of almond milk, but otherwise followed the recipe exactly. It needed more sauce, seasoning and cheese... then it was 5 stars!

hayleyhenry20
0

hayleyhenry20

7/24/2014

This is great! I don't use the butter to try to save on calories, and it is still yummy. I add some extra red pepper flakes, because my husband and I love spicy! Can't recommend this enough..it also is great as leftovers.

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