CHICKEN PARMESAN POT PIE
A twist on the traditional pot pie for the Italian at heart. Black beans are optional, but I love the way they complement basil and onions.
Provided by acachewowow
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- 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.
- Stir mozzarella cheese into chicken mixture and pour into prepared casserole dish.
- Combine baking mix with Parmesan cheese, almond milk, butter, and egg in a bowl to make a batter. Pour batter over chicken mixture.
- Bake in the preheated oven until casserole is bubbling and crust has browned, 30 to 40 minutes.
Nutrition Facts : Calories 605.2 calories, Carbohydrate 43.2 g, Cholesterol 147.8 mg, Fat 32.2 g, Fiber 8.9 g, Protein 34.8 g, SaturatedFat 18 g, Sodium 1279.3 mg, Sugar 11.9 g
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