Chicken Parmesan Skillet Pot Pie
28 ounce can crushed tomatoes
1/2 teaspoon Italian Seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
3 cups cooked, shredded chicken (I used rotisserie)
1/4 cup shredded Parmesan cheese
3/4 cup shredded Mozzarella cheese
1 refrigerated pie crust, room temperature
1 egg white
1/4 teaspoon Italian seasoning
1 tablespoon shredded Parmesan cheese
Preheat oven to 350 F
Pour tomatoes into 9 inch cast iron skillet (I think ours is around 12 inches but it was all we have)
Season with Italian seasoning, salt and pepper, stirring to combine.
Add chicken and gently stir to incorporate into sauce.
Top with Parmesan
and Mozzarella Cheese
Unroll pie crust and lay over chicken and cheese. Press the edges around the skillet, or tuck it inside the skillet, whichever you desire and cut slits in top of the crust.
Whisk egg white with 1 teaspoon water and brush a light coat over crust.
Top evenly with Italian seasoning and Parmesan cheese.
Bake for 40-45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving