Chicken Parm Pie Recipe

Prepare oven and dough

Preheat oven to 475°F (245°C). If you have a pizza stone place it on the middle rack to heat. Lightly oil a 9- to 10-inch deep-dish pie pan or cast-iron skillet with 1 tablespoon olive oil and dust with cornmeal. Stretch or roll the pizza dough into a circle large enough to line the pan with a slight overhang; press dough into the pan so it covers bottom and sides evenly. Set aside on a baking sheet.

Pound and season

Slice each chicken breast in half horizontally to make 4 thin cutlets total, then place between plastic wrap and pound to about 1/4-inch thickness. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Breading station

Set out 3 shallow bowls: one with the flour, one with beaten eggs, and one with breadcrumbs mixed with 1 tablespoon grated Parmesan, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Bread the cutlets

Dredge each cutlet in flour, shake off excess, dip into beaten eggs, then press into the breadcrumb mixture until well coated. Transfer to a plate and let rest 5 minutes for the coating to adhere.

Pan-fry cutlets

Heat a 12-inch skillet over medium-high heat. Add 3 tablespoons vegetable oil and heat until shimmering. Fry cutlets (in batches if needed) 2–3 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a paper towel-lined plate to drain. If cutlets are larger than the pie pan, trim to fit but keep them large enough to cover the surface when assembling.

Assemble the pie - first layer

Spread about 3/4 cup of the red sauce evenly on the bottom of the prepared dough-lined pan. Sprinkle about 1/4 cup grated Parmesan and a light pinch of dried parsley over the sauce.

Add cheeses

Arrange half of the fior di latte and half of the shredded low-moisture mozzarella over the sauced layer. Scatter one-third of the shredded Parmesan/Romano mixture over the cheeses. This creates a cheesy base that will meld with the chicken.

Place chicken

Lay the crispy chicken cutlets over the cheese layer to cover the surface. If needed, overlap slightly. Spoon the remaining sauce over the cutlets (about 3/4 cup), spreading gently so you don't dislodge the cutlets completely.

Top cheeses

Distribute the remaining fior di latte and shredded mozzarella over the sauced chicken. Finish with the remaining Parmesan and Romano cheeses evenly sprinkled on top. If you like heat, sprinkle red pepper flakes now.

Crimp and vent

Trim any excessive dough overhang to about 1 inch, then fold and crimp the edge to create a rim. Use a small knife to make two or three small vents in the center of the pie to allow steam to escape.

Bake

Place the pie on the preheated pizza stone or directly on the oven rack with the baking sheet beneath to catch drips. Bake 18–22 minutes until crust is golden and cheese is bubbling and slightly browned on top. If the crust edge browns too quickly, tent loosely with foil for the remaining time.

Rest and garnish

Remove the Chicken Parm Pie from the oven and let rest 8–10 minutes to set (this makes slicing cleaner). Garnish with fresh basil leaves and a light sprinkle of extra grated Parmesan before serving.