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Chicken Parmesan Pie

Submitted by: | Source: B. Taylorr

Chicken Parmesan Pie
2012-09-29 Other

This is our favorite dish to use up leftover chicken or turkey. It has a crunchy cheesy top made with french fried onions, over chicken in a nice Italian red sauce. The pastry crust holds it all together for easy serving.

  • Servings: 6
  • Prep Time: 30 min
  • Cook Time: 45 min
  • Total Time: 1 hr 15 min


1 cup Flour
¼ cup Grated Parmesan Cheese
½ tsp Salt
2 tsp Baking Powder
½ cup Cold Butter or Margarine, cubed
½ cup Plain Yogurt
1 cup Cooked Chicken Cut In Thin Strips
¾ cup Pizza Sauce
1 can Diced Tomatoes, drained
1⅓ cups Grated Mozzarella Cheese
1 can French Fried Onions


Preheat oven to 450. Shape loose-fitting foil cover for 9” pie pan.

Mix first 4 crust ingredients, add butter and blend with fork until well mixed & dough resembles corn meal. Stir in yogurt.

Press mixture into bottom and up sides of 9” pie pan.

Put chicken into crust and top with pizza sauce and tomatoes. Sprinkle with about half of the cheese. Add a layer of onions and top with remaining cheese. Be sure all onions are well covered with cheese.

Bake at 450 for 8 minutes until crust starts to set and cheese begins to brown. Add foil cover, tenting the top to avoid contact with cheese, and to allow air under foil. Bake 8 more minutes at 450.

Reduce heat to 350 and continue baking 30 minutes. If a browner crust is desired, remove foil the last 5 minutes of cooking.

Helpful Tips:

You may substitute pasta sauce for the pizza sauce, and use diced fresh tomatoes for the canned ones. Sometimes I use a combination of all four items, depending upon what needs to be used up.