Recipe by 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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chopped fresh oregano
chopped fresh basil
skinless, boneless chicken breast halves, cubed
1 (28 ounce) can
1 (6 ounce) can
1 (15 ounce) can
black beans, rinsed and drained
1 (8 ounce) package
fresh mozzarella cheese, cubed
all-purpose baking mix (such as Bisquick®)
grated Parmesan cheese
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!
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!
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.
I wanted chicken pot pie (for Pi Day), and my friend wanted chicken parmesan. This was perfect. I only made some minor swaps because of what I had in the house. I will definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Parmesan Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 290
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