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
- 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
- Produce
- Tomatoes (1 28 ounce can)
- Meat
- Chicken, cooked (3 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Italian seasoning (3/4 teaspoon)
- Kosher salt (1/2 teaspoon)
- Bread & Baked Goods
- Pie crust, refrigerated (1)
- Dairy
- Mozzarella cheese (3/4 cup)
- Parmesan (5/16 cup)
- Refrigerated
- Egg white (1)
Preparation
Read recipe preparation on picky-palate.com
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Recipe Stats
Published September 22, 2011 (1 year ago).
64 people saved this recipe.
