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Front view of chicken parmesan pot pie on a white plate.
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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?


  • 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


  • 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.


*I just boiled and shredded the chicken