Chicken Parmesan Pot Pie
Ingredients
1 pie shell (homemade or store bought)
1 pound boneless, skinless chicken breasts, cubed
2 teaspoons garlic, minced
1⁄2 teaspoon salt
1⁄2 tablespoon olive oil
1 cup tomatoes, chopped
1⁄2 cup fresh parsley, chopped
1⁄4 cup fresh basil, chopped
1⁄2 cup Parmesan cheese, shredded
1 cup mozzarella cheese, shredded
3 eggs, beaten
3⁄4 cup sour cream
2 teaspoons dried oregano
1⁄2 teaspoon salt
Topping
2-4 slices sourdough bread, cut into 1⁄2” cubes (About 2 cups)
1⁄2 tablespoon olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon garlic powder
2 tablespoons Parmesan cheese, shredded
Instructions
1. Preheat oven to 400*F. Spread pie shell in a deep dish pie plate or casserole dish. Bake pie shell for 10 minutes with pie weights or dried beans, if desired. Remove weights or beans and reduce oven temperature to 350*F.
2. Put the chicken in a bowl, add garlic, salt, olive oil and toss. Heat skillet over medium heat, add chicken and cook until done, about 6-10 minutes. Remove from pan.
3. In a medium bowl combine tomatoes, parsley, basil, cheese, eggs, sour cream, oregano, salt and chicken. Stir to mix.
4. Put cubed bread, olive oil, salt, pepper, garlic powder and cheese in a zip-top bag. Seal and shake until all of the bread is coated.
5. Pour chicken mixture into pie crust and top with sourdough bread cubes and cheese. Bake for 45-60 minutes or until a knife inserted in the middle comes out clean. Let rest for 10-15 minutes before serving.
Comments
I rushed prep for this so it’s not quite as pretty as it usually is. Sorry about that! Once upon a time someone on an online forum asked for recipe testers. Of all the recipes I tried, this was the one that we all deemed a keeper, with quite a few modifications and a rename. It’s a great, hearty, and filling dish. We find that it serves four quite nicely, but sometimes the three of us fight over that last piece!
If you’re the creator reading this, I’d love a link to your book so I can add it to the post.
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