Easy 1-Hour Rich, Creamy Parmesan Chicken Pot Pie Recipe

Today we will make an uber-creamy parmesan chicken pot pie recipe. It is very easy, doesn’t take too long, and is filled with rich savory flavors.

This is one of our favorite quick dinner recipes to make. And the whole family will enjoy this one – trust us!

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About Our Tasty, Hearty Creamy Parmesan Chicken Pot Pie Recipe

Today we will be creating an uber-rich and creamy parmesan chicken pot pie recipe. This recipe fuses traditional chicken parmesan with a pot pie.

So, how do we do this?

To start, you will need to make a pie crust for the top of your pot pie. Traditionally pot pies only have a top crust. But, we know many people like a double-crusted pie.

In that case, you can pre-bake the bottom crust. Add the filling and top crust, then bake the pie again. This will take some experimenting depending on the dough you use.

We’ve provided a super easy pie dough recipe. It is rich, packed with delicious textures, and very quick to make too. You can buy a pie crust if you prefer.

Then, we make a chicken parmesan pot pie filling. The flavors we’ve incorporated into this filling is simple. You have the chicken, the tomato sauce (pasta sauce), and a ton of cheese, especially parmesan cheese.

Now, some people ask us why we don’t add crispy chicken. You definitely can, but when the dish is baking, the crumb becomes soggy in the sauce. So you’re ultimately going to spend a lot of time and effort crumbing the chicken for nothing.

We used basic cheeses for the filling. This is where the creamy texture comes from. Most of the grated cheese geld mixed into the filling. But some if placed on top of the filling to create a cheesy layer.

Once the top crust has been added, you can bake your chicken pot pie and serve it with a simple salad.

What You Need To Make This Creamy Parmesan Chicken Pot Pie Recipe

Ingredients for the pot pie crust

• 1 1/2 cups cake flour, sifted
• 1/2 cup salted butter, cubed
• 4 ounces Neufchatel cheese, cubed

Ingredients for the pot pie filling

• 2 teaspoons olive oil
• 1 pound boneless, skinless chicken breasts
• Sea salt flakes, to taste
• Freshly ground black pepper, to taste
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 cup green beans, sliced
• 1 cup carrots, diced
• 1/2 cup corn kernels
• 1 1/2 cups pasta sauce
• 1 cup mozzarella cheese, grated
• 2/3 cup parmesan cheese, grated
• 1/2 cup Asiago cheese, grated
• 1/2 cup cheddar, grated

Equipment

• Measuring cups and spoons
• Mixing bowls
• Food processor
• Frying pan
• Tongs of spatula
• Saucepan
• Rolling pin
• Baking dish or pie dish (9-inch)

Step by step instructions

Step 1: Make the pot pie crust

Combine all of the crust ingredients in a food processor. Blend until the ingredients form a smooth dough.

Take the dough out of the bowl and shape it on a lightly floured surface. Once shaped into a flat disc, wrap it in plastic and set it aside until you need it later.

Step 2: Brown the chicken

Heat the olive oil in a frying pan over medium-high heat. Season your chicken strips with some sea salt flakes and black pepper.

Add the chicken to the pan and cook it for roughly 5 minutes or until it’s done.

Step 3: Shred the chicken

Once the chicken has been cooked, pull it apart into chunks. You can decide how chunky or fine you want the shredded chicken to be.

Set aside your pulled chicken.

Step 4: Make the pot pie filling

To start, heat some olive oil again in a frying pan. Add the onions and allow them to fry for 3-4 minutes or until they become translucent. Add the garlic and fry it for a minute.

Then, add the green beans, carrots, and corn kernels. Allow them to sweat for a minute or two.

Finally, add the shredded chicken, and pasta sauce. Bring the mixture to a boil. Reduce the heat and allow the filling to simmer for 5 minutes. Stir to prevent the ingredients from burning at the base.

Step 5: Assemble your pot pie

Preheat your oven to 360ºF (180ºC).

Place the dough on a lightly floured surface. Then, roll it into a disc the size of your pie dish or baking dish. The dough should be roughly 1/6 to 1/4 of an inch thick. Set it aside.

Fill the baking dish or pie dish with your filling. Stir in three-quarters of the cheese. Then, add the rest of the cheese as a topping.

Place your rolled-out crust over the top of the baking dish. Crimp the edges. Cut a steam hole in the top of the crust.

Step 6: Bake your creamy chicken pot pie

Bake the pot pie for roughly 25-35 minutes, or until the pastry is golden brown and cooked.

The exact baking time will large depend on the thickness of your crust and size of your baking dish.

I absolutely like my Mora Ceramic Deep Fluted Pie Dish for Baking. My dishes always turn out amazing there.

Expert Tips And Tricks

• You can buy a premade sheet of pie dough. Just make sure it’s from a good brand and that it is big enough to fit your baking dish. The baking times and temperatures will also change depending on the package instructions.
• This recipe doesn’t use a cream sauce for chicken pot pie. But, you can replace the pasta sauce with a white sauce or cheese sauce if you’d like. It won’t create an authentic chicken parmesan flavor, but it will still be delicious.
• If you don’t want to buy many different types of cheeses, you can simple get a shredded cheese blend. For this creamy parmesan chicken pot pie recipe, an Italian blend will be best.
• To help get your crust golden brown, brush it with some egg wash or milk. Only do this in the last 10 minutes of baking.

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Preparations Times And Servings

Final Thoughts – A Delicious Creamy Parmesan Chicken Pot Pie Recipe

This creamy parmesan chicken pot pie recipe is very easy to make, has a lot of shortcuts, and is relatively quick.

You can serve it with a simple fresh garden salad or some roasted vegetables. Let us know what you think about it in the comments below!

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5 from 9 votes

Easy 1-Hour Rich, Creamy Parmesan Chicken Pot Pie Recipe

Today we will make an uber-creamy parmesan chicken pot pie recipe. It is very easy, doesn't take too long, and is filled with rich savory flavors. This is one of our favorite quick dinner recipes to make. And the whole family will enjoy this one - trust us!

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dinner

Cuisine: American

Keyword: chicken parmesan pie, cream sauce for chicken pot pie, creamy parmesan chicken pot pie recipe, how to make creamy chicken pot pie

Servings: 6 servings

Calories: 310kcal

Author: Ania Cooking Recipes

Equipment

• Measuring cups and spoons
• Mixing bowls
• Food processor
• Frying pan
• Tongs of spatula
• Saucepan
• Rolling pin
• Baking dish or pie dish (9-inch)

Ingredients

  

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Ingredients for the pot pie crust

• 1 1/2 cups cake flour, sifted
• 1/2 cup salted butter, cubed
• 4 ounces Neufchatel cheese, cubed

Ingredients for the pot pie filling

• 2 teaspoons olive oil
• 1 pound boneless, skinless chicken breasts
• Sea salt flakes, to taste
• Freshly ground black pepper, to taste
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 cup green beans, sliced
• 1 cup carrots, diced
• 1/2 cup corn kernels
• 1 1/2 cups pasta sauce
• 1 cup mozzarella cheese, grated
• 2/3 cup parmesan cheese, grated
• 1/2 cup Asiago cheese, grated
• 1/2 cup cheddar, grated

Instructions

• Make the pot pie crust

  Combine all of the crust ingredients in a food processor. Blend until the ingredients form a smooth dough.

  Take the dough out of the bowl and shape it on a lightly floured surface. Once shaped into a flat disc, wrap it in plastic and set it aside until you need it later.
  1 1/2 cups cake flour, sifted, 1/2 cup salted butter, cubed, 4 ounces Neufchatel cheese, cubed
• Brown the chicken

  Heat the olive oil in a frying pan over medium-high heat. Season your chicken strips with some sea salt flakes and black pepper.

  Add the chicken to the pan and cook it for roughly 5 minutes or until it's done.
  2 teaspoons olive oil, 1 pound boneless, skinless chicken breasts, Sea salt flakes, to taste, Freshly ground black pepper, to taste
• Shred the chicken

  Once the chicken has been cooked, pull it apart into chunks. You can decide how chunky or fine you want the shredded chicken to be.

  Set aside your pulled chicken.
• Make the pot pie filling

  To start, heat some olive oil again in a frying pan. Add the onions and allow them to fry for 3-4 minutes or until they become translucent. Add the garlic and fry it for a minute.

  Then, add the green beans, carrots, and corn kernels. Allow them to sweat for a minute or two.

  Finally, add the shredded chicken, and pasta sauce. Bring the mixture to a boil. Reduce the heat and allow the filling to simmer for 5 minutes. Stir to prevent the ingredients from burning at the base.
  2 teaspoons olive oil, 1 small onion, diced, 4 garlic cloves, minced, 1 cup green beans, sliced, 1 cup carrots, diced, 1/2 cup corn kernels, 1 1/2 cups pasta sauce
• Assemble your pot pie

  Preheat your oven to 360ºF (180ºC).

  Place the dough on a lightly floured surface. Then, roll it into a disc the size of your pie dish or baking dish. The dough should be roughly 1/6 to 1/4 of an inch thick. Set it aside.

  Fill the baking dish or pie dish with your filling. Stir in three-quarters of the cheese. Then, add the rest of the cheese as a topping.

  Place your rolled-out crust over the top of the baking dish. Crimp the edges. Cut a steam hole in the top of the crust.
  1 cup mozzarella cheese, grated, 2/3 cup parmesan cheese, grated, 1/2 cup Asiago cheese, grated, 1/2 cup cheddar, grated
• Bake your creamy chicken pot pie

  Bake the pot pie for roughly 25-35 minutes, or until the pastry is golden brown and cooked.

  The exact baking time will large depend on the thickness of your crust and size of your baking dish.

Notes

You can buy a premade sheet of pie dough. Just make sure it's from a good brand and that it is big enough to fit your baking dish. The baking times and temperatures will also change depending on the package instructions.

This recipe doesn't use a cream sauce for chicken pot pie. But, you can replace the pasta sauce with a white sauce or cheese sauce if you'd like. It won't create an authentic chicken parmesan flavor, but it will still be delicious.

If you don't want to buy many different types of cheeses, you can simple get a shredded cheese blend. For this creamy parmesan chicken pot pie recipe, an Italian blend will be best.

To help get your crust golden brown, brush it with some egg wash or milk. Only do this in the last 10 minutes of baking.

Nutrition

Serving: 100g | Calories: 310kcal | Carbohydrates: 3g | Protein: 14g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 450mg | Fiber: 1g | Sugar: 2g

Ania

My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.

You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.