Chicken Pizza Pot Pie
Indulge in the ultimate comfort food fusion with this Chicken Pizza Pot Pie, where hearty pot pie meets the bold flavors of pizza. Tender shredded chicken, sautéed red onions, and bell peppers are enveloped in a creamy pizza sauce, bubbling with gooey mozzarella and Parmesan cheese. Seasoned with fragrant Italian herbs, this savory filling is tucked beneath a golden, flaky pie crust that’s brushed with egg for an irresistibly crisp finish. Simple to prepare with the convenience of a store-bought crust, this cozy dish is perfect for weeknight dinners or a crowd-pleasing family meal. Ready in under an hour, it’s a delightful combination of textures and tastes sure to make pizza night unforgettable!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 small, diced Red onion
- 1 diced Red bell pepper
- 2 minced Garlic cloves
- 1 cup Pizza sauce
- 0.5 cup Heavy cream
- 1 cup, shredded Mozzarella cheese
- 0.5 cup, shredded Parmesan cheese
- 1 teaspoon Dried Italian herbs
- 1 sheet Pre-made pie crust
- 1 beaten Egg
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and black pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked. Remove from skillet and let cool slightly before shredding into bite-sized pieces.
In the same skillet, add the diced red onion and red bell pepper. Sauté for 4-5 minutes, or until softened.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the pizza sauce and heavy cream. Mix well and bring to a gentle simmer.
Add the shredded chicken to the skillet along with the mozzarella cheese, Parmesan cheese, and dried Italian herbs. Stir until everything is well combined and heated through. Remove from heat.
Transfer the chicken pizza mixture into a 9-inch pie dish.
Roll out the pre-made pie crust and carefully place it over the pie dish, tucking the edges around the rim. Trim any excess dough if needed.
Brush the top of the pie crust with the beaten egg to create a golden finish.
Cut a few small slits in the center of the crust to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
Allow the Chicken Pizza Pot Pie to cool for 5 minutes before serving.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 6980 mg | 303% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 29.5 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1435 mg | 110% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2912 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
