Chicken-Parmesan Pot Pie - Kraft Recipes Top
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Chicken-Parmesan Pot Pie

Prep Time
Total Time

8 servings

Warm the cockles of your heart with this Chicken-Parmesan Pot Pie recipe. Turn an Italian favorite into a pot pie in just under an hour.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Process flour, butter and Neufchatel in food processor 30 sec. or until mixture is well blended and pulls away from side of container. Shape into ball; flatten slightly.
  • Place dough between 2 lightly floured sheets of waxed paper; roll to 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Holding plate and dough together, flip pie plate over. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge.
  • Combine chicken, beans, pasta sauce, 1 cup shredded Italian cheese and 1/4 cup Parmesan; spoon into crust. Place on bottom oven rack.
  • Bake 30 min. or until pastry is golden brown. Sprinkle with remaining cheeses; bake 6 to 8 min. or until melted.

Special Equipment Needed

* Made with quality cheeses crafted in the USA.

Serving Suggestion

Balance out the pot pie with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.


Prepare using shredded cooked turkey.


Prepare using frozen cut green beans.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 450
Total fat 25g
Saturated fat 14g
Cholesterol 110mg
Sodium 600mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 4g
Protein 28g
% Daily Value
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Mostly easy and very tasty with one twist I made this with one variation. The green beans were a turn off for me, so I substituted frozen chopped spinach thawed & squeezed dry. I then "shredded" it to incorporate it easily into the sauce. I also added some extra garlic, basil & oregano to punch up the flavor a bit more. With these variations I would rate this a 5 - I knocked one off in the rating above because of my variation. Delicious fresh out of the oven. Pretty good a room temperature, but it reheat rather well. If you allow it to cool completely on a wire rack & then chill it well, it can be portioned & frozen. If you are going to re-heat in a microwave, wrap it loosely in a double layer of paper toweling to help minimize moisture in the delicous crust. Since this pie lacks a top crust, I wouldn't call it a pot pie, just a pie. I am working on sizing it into individual pans so that I can wrap & freeze it more easily. (I live alone so the whole pie is too big one its own, but tastes so good I don't want to limit making it to when I have company.)
Date published: 2017-08-05
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