Chicken Parmesan  Pot Pie

Chicken Parmesan Pot Pie

6
acachewowow 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 605 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 amo...

Most helpful critical review

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!

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 amo...

Excellent Chicken Parmesan. Crust was great. But I did change how the pie was made a bit. I substituted fresh mushrooms for the black beans and grilled them with the chicken, onion, and spices a...

This was AMAZING!This was my first time ever using fresh mozzarella...and let's just say from now on I will ONLY buy fresh mozzarella cheese. I changed it up just a tad, and only because I didn'...

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 ...

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 agai...