I have been eye-balling this recipe for about 2 weeks now, and every time I look at it my mouth starts to water something fierce. I even made my way to Walmart to fetch a cast iron pan just for this recipe. Although, if you don’t have one, you can also just use a 9 inch cake pan. But I wanted the whole experience, so I had to have the skillet. So after getting my skillet, doing all the prep, baking, and photographing {As my hubby so impatiently stood by. He gets kind of grumpy and impatient the more I make him wait when he’s hungry :)}, this recipe did not disappoint! My husband went back for thirds, if that helps illustrate how good this was. The only thing I was missing was a little bit of garlic. If I were to make this over again, I would have added one mince clove of garlic into the crushed tomatoes. But other then that this recipe was so yummy. And it’s kind of a one dish meal, so no extra cooking involved.  Ultimate Comfort Food. So yummy! Enjoy!!
Chicken Parmesan Skillet Pot Pie
  • 28 ounce can crushed tomatoes
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked, shredded chicken (I used a rotisserie)
  • 1/4 cup shredded Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • 1 refrigerated pie crust, room temperature
  • 1 egg white
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon shredded Parmesan Cheese
See Also:  Greek Pasta Bake
Preheat oven to 350 degrees.
Pour tomatoes into 9 inch cast iron skillet. Season with Italian seasoning, salt and pepper, stirring to combine. Add chicken and gently stir to incorporate into sauce.
Top with Parmesan…

and mozzarella cheeses.

Unroll pie crust and lay over chicken and cheese. I pressed the edges around the skillet, but feel free to tuck it inside the skillet if you desire. Cut some slits in the crust. Whisk egg white with 1 teaspoon water and brush a light coat over crust. Top evenly with Italian seasoning and Parmesan cheese.

Bake for 40 to 45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving.
Makes 6 to 8 servings
Recipe from Picky-Palate.com