Rating: 4.5 stars 4.3
10 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A twist on the traditional pot pie for the Italian at heart. Black beans are optional, but I love the way they complement basil and onions.

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
6
Yield:
1 pot pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

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  • Heat olive oil in a large saucepan over medium-high heat; cook and stir onions, garlic, oregano, and basil in the hot oil until onions are soft, 5 to 8 minutes. Stir chicken into onion mixture and cook, stirring often, until chicken is no longer pink on the outside, about 5 more minutes. Add diced tomatoes, tomato paste, and black beans. Bring mixture to a simmer, reduce heat to medium-low, and simmer for 30 minutes, stirring often.

  • Stir mozzarella cheese into chicken mixture and pour into prepared casserole dish.

  • Combine baking mix with Parmesan cheese, almond milk, butter, and egg in a bowl to make a batter. Pour batter over chicken mixture.

  • Bake in the preheated oven until casserole is bubbling and crust has browned, 30 to 40 minutes.

Nutrition Facts

605 calories; protein 34.8g; carbohydrates 43.2g; fat 32.2g; cholesterol 147.8mg; sodium 1279.3mg. Full Nutrition
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