Chicken Parmesan Pot Pie

Parmesan and mozzarella cheeses, tomatoes, and Italian seasonings give this chicken pot pie a flavor that tastes like pizza in casserole form.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 605 Calories

Ingredients

• ½ cup butter, softened
• 1 egg
• ½ cup grated Parmesan cheese
• 2 onions, diced
• 1 (6 ounce) can tomato paste
• 3 cloves garlic, chopped
• 1 teaspoon olive oil
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon chopped fresh basil
• 4 skinless, boneless chicken breast halves, cubed
• ½ cup almond milk
• 1 (8 ounce) package fresh mozzarella cheese, cubed
• 1 teaspoon chopped fresh oregano
• 1 (15 ounce) can black beans, rinsed and drained (Optional)
• 1 cup all-purpose baking mix (such as Bisquick®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

Step 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.

Step 3

Stir mozzarella cheese into chicken mixture and pour into prepared casserole dish.

Step 4

Combine baking mix with Parmesan cheese, almond milk, butter, and egg in a bowl to make a batter. Pour batter over chicken mixture.

Step 5

Bake in the preheated oven until casserole is bubbling and crust has browned, 30 to 40 minutes.