Chicken Parmesan Pot Pie
This delicious recipe combines the delicious flavors of chicken, marinara sauce and cheese, plus the added addition of a buttery and flaky seasoned pie crust. Sounds good right?
Ingredients
- 2 premade pie crust
- 2 14 oz cans diced tomatoes
- 1 TBS Italian seasoning
- 3/4 tsp garlic salt
- 1/8 tsp black pepper
- 3 cups cooked and shredded chicken*
- 2 TBS parmesan cheese
- 3/4 cup mozzarella cheese (shredded)
- 1 egg white
- Italian seasoning
- 1/2 TBS parmesan
- 1 TBS mozzarella cheese
Instructions
- Preheat your oven to 400 degrees.
- Spray your pie pan with non stick spray. Unroll one of your pie crusts and lay it in your pie pan.
- Drain your cans of diced tomatoes.
- Combine your tomatoes, Italian seasoning, garlic salt, pepper and shredded chicken in a medium sized bowl. Mix well
- Pour mixture into your pie crust.
- Sprinkle mozzarella cheese over the top.
- Top with additional pie crust and pinch the sides to seal.
- Combine your egg white with 1 tsp water in a small bowl.
- Brush your egg wash over the top of your pie crust.
- Sprinkle a little Italian seasoning over the pie crust.
- Sprinkle with Parmesan cheese.
- Cut 2 slits into pie crust to allow steam to vent.
- Bake for about 40 minutes, or until your crust turns a golden brown.
- Remove and let cool for a few minutes before serving.
Notes
*I just boiled and shredded the chicken