Chicken Parmesan Pot Pie

Chicken Parmesan Pot Pie Recipe

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Irana Brookshire


I like a certain pot pie in the frozen section of the freezer at my local grocery store, but I figured, why buy it if i can make it with what I have on hand at home?

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30 Min
35 Min


2 c
diced, cooked chicken
1 pkg
10 oz. frozen broccoli florets
baby carrots, diced and cooked
tsp. ea. dried chives, basil, and tarragon
1/2 tsp
dried lemon thyme
1/3 c
smart balance margarine, or butter
1/3 c
unbleached white flour
1/3 c
chopped onion
1/2 tsp
1/4 tsp
black pepper
1 c
parmesan cheese
1 3/4 c
chicken broth
2/3 c


2 c
unbleached white flour
1 tsp
2/3 c
smart balance margarine or shortening
4-5 Tbsp
ice water


1Preheat oven to 425 degrees F. Make pastry first. Combine flour and salt. Cut in margarine until it makes coarse crumbs. Sprinkle the ice water in and mix dough into a ball; set aside.
2Steam broccoli and carrots with herbs for 5-7 minutes. Combine chicken, broccoli, carrots and herbs; set aside.
3In a large skillet, melt margarine or butter. Blend in onion, flour, and salt and pepper.
4Cook on low heat, stirring until mixture is bubbly. Stir in broth till it begins to thicken, then add milk. Heat to boiling, stirring constantly. Boil, stirring, for 1 minute or until thickened.
5Gentle fold in chicken mixture and Parmesan cheese.
6Roll 2/3 of the pastry to fit a 9-in pie plate. Roll pastry onto rolling pin and ease into pie plate.
7Pour chicken and Parmesan mixture into pastry-lined pie plate.
8Roll out remaining pastry dough and place over the top. Roll edges under and seal. Pierce with a fork to allow steam to escape.
9Bake for 30-35 minutes or until crust is a light golden brown. Remove from oven and serve immediately!

About Chicken Parmesan Pot Pie

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy