It’s chicken parmesan! In a pie! Yes, really! What a wonderful thing this is! Chicken Parmesan Pie balances all those classic Italian flavors you love atop a buttery pie crust. And it’s all here; the tender noodles, the rich and sweet tomato basil sauce, the succulent chicken! And the cheese. Mmmm just so much cheese, with the sharp nutty fun of parmesan taking the lead! Chicken Parmesan Pie is destined to become your favorite. How could it not be?
Ingredients
- 1 1/2 cups flour, plus more, to dust the wax paper
- 1/2 cup butter, chopped into pieces
- 4 ounces Neufchâtel cheese, cubed
- 3 cups chicken, cooked and coarsely shredded
- 1 (10-ounce) package frozen Italian green beans, thawed
- 1 1/2 cups tomato and basil pasta sauce
- 1 1/2 cups Italian five-cheese blend, shredded, divided
- 1/2 cup parmesan cheese, shredded, divided
- fresh basil leaves, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Coat a 9-inch pie plate with cooking spray.
Step 3 –Using the extra flour, lightly dust two sheets of waxed paper.
Step 4 –In a food processor, add 1 1/2 cups of the flour, the butter, and the Neufchâtel cheese, and process until the mixture is well-blended and pulls away from the side of the container, about 30 seconds.
Step 5 –Transfer the dough from the food processor and shape it into a ball.
Step 6 –Flatten the dough ball slightly.
Step 7 –Place the dough between the prepared sheets of floured waxed paper and roll it into a 10-inch round.
Step 8 –Discard the top sheet of waxed paper.
Step 9 –Invert the prepared pie plate over the dough and, holding the plate and the dough together, flip the pie plate over.
Step 10 –Discard the remaining sheet of waxed paper.
Step 11 –Gently press the dough onto the bottom and up the sides of the prepared pie plate and flute the edges.
Step 12 –In a large bowl, add the chicken, the green beans, the pasta sauce, 1 cup of the shredded Italian cheese, and 1/4 cup of the parmesan cheese and mix until combined.
Step 13 –Spoon the chicken mixture into the pie crust.
Step 14 –Transfer the pie to the oven and place it on the bottom oven rack.
Step 15 –Bake until the pastry is golden-brown, about 30 minutes.
Step 16 –Sprinkle the remaining Italian cheese blend and the remaining parmesan cheese on top of the pie and bake until melted, about 6-8 minutes.
Step 17 –Transfer the pie from the oven and allow it to cool, about 5 minutes.
Step 18 –Serve garnished with the basil leaves.
