This recipe for Chicken Parmesan Skillet Pot Pie caught my eye in no time. I love the cozy touch of pot pie in the winter, and pie crust is always a plus in my book.
This dish is SUPER easy to assemble. I took the previous blogger's suggestion and just used a jar of pasta sauce. I knew we liked the seasoning combination, and it was Friday--I was looking for as little work as possible. I topped the sauce with fresh Parmesan and fresh mozzarella because I've really fallen in love with the extra creaminess it provides. Throw on the refrigerated pie crust, a little more Parmesan and Italian seasoning and done!
This was yummy, cozy, and toasty all at the same time. I wasn't sure how the pie crust/tomato sauce combination would be, but it went together well. I used a regular pie plate instead of my cast iron skillet for this recipe because I have a 12 inch, and it seemed like it would just be too big.
This recipe was a fun way to do Italian, but in a new way. Highly recommend.
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