Chicken Parmesan Pot Pie

Ingredients

• Servings: 1
• 1 teaspoon olive oil
• 2 onions, diced
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh basil
• 4 skinless, boneless chicken breast halves, cubed
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can black beans, rinsed and drained (optional)
• 1 (8 ounce) package fresh mozzarella cheese, cubed
• 1 cup all-purpose baking mix (such as bisquick®)
• 1/2 cup grated parmesan cheese
• 1/2 cup almond milk
• 1/2 cup butter, softened
• 1 egg

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large casserole dish.
• 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.