Chicken Parmesan Pot Pie Recipes

CHICKEN-PARMESAN POT PIE

Steps:

• Heat oven to 375ºF.
• Process flour, butter and Neufchatel in food processor 30 sec. or until mixture is well blended and pulls away from side of container. Shape into ball; flatten slightly.
• Place dough between 2 lightly floured sheets of waxed paper; roll to 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Holding plate and dough together, flip pie plate over. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge.
• Combine chicken, beans, pasta sauce, 1 cup shredded Italian cheese and 1/4 cup Parmesan; spoon into crust. Place on bottom oven rack.
• Bake 30 min. or until pastry is golden brown. Sprinkle with remaining cheeses; bake 6 to 8 min. or until melted.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

ITALIAN POT PIE WITH PARMESAN CHEESE CRUST

Steps:

• Pulse flour, parmesan, and salt in food processor to blend.
• Add butter and pulse until mixture resembles coarse crumbs.
• Sprinkle 5 tablespoons of water over mixture.
• Pulse, adding the remaining 1 to 2 tablespoons of water if necessary, just until mixture is moistened and begins to hold together (dough should still be crumbly).
• Gather dough into a disk and cut in half. Shape into 2 disks.
• Wrap disks and refrigerate for 30 minutes.
• Meanwhile, heat a 12" skillet over medium-high heat.
• Add sausage and cook 3 to 5 minutes or until browned.
• Using a slotted spoon, transfer the sausage to a bowl.
• Discard excess drippings.
• Increase heat to high and add cook chicken 3 to 5 minutes, turning chicken occasionally and cook until lightly browned.
• Add onion and cook 3 to 4 minutes or until tender.
• Add tomatoes and juice and bring to a boil. Break up tomatoes with a spoon and reduce heat and simmer 7 to 8 minutes longer.
• Add sausage and cool.
• Heat oven to 375.
• Trim stems from chard and coarsely slice leaves and stems.
• Bring 1/2 cup water, chard stems, and leaves to boil in a large pot.
• Cover and cook 9 to 10 minutes until the stems are tender.
• Drain in colander and press out excess liquid with a spoon.
• Stir chard into cooled chicken-sausage mixture and divide mixture between 2 quart baking dishes.
• Divide and sprinkle 2 tablespoons parmesan over tops of filling.
• Roll each pastry disk so it extends 1" behind edge of baking dish.
• Place pastry on top of each disk and press pastry against the side of the disk to seal in the filling.
• Cut 2 slits in the center of each.
• Bake potpies 40 to 45 minutes or until tops are golden and filling is bubbly.
• If you decided not to bake your potpies and froze them instead, unwrap dishes and let stand at room temperature for 30 minutes before baking.
• Increase the oven temperature to 375 degrees and bake 45 minutes longer.
• Serve with cooked zucchini.