If you’ve been following along with my recipes for a while, you know I’m all about keeping things simple and fuss-free in the kitchen. Let’s face it, between work, family, and everything else life throws our way, who has hours to spend slaving over a hot stove? That’s why I love creating easy, delicious meals that are perfect for busy weeknights. Speaking of easy and delicious, I’ve been whipping up some seriously crowd-pleasing savory pies lately, like my epic Taco Pie and the ever-popular Bacon Cheeseburger Pie. This time around, I knew I had to tackle a classic comfort food favorite – Chicken Parmesan! And let me tell you, this Chicken Parmesan Pie is a total game-changer.
It’s incredibly easy to make, perfect for a weeknight dinner, and the best part? It’s budget-friendly on all Weight Watchers plans – coming in at only 7-8 points! So ditch the takeout menus and skip the long prep time – this Chicken Parmesan Pie is about to become your new favorite healthy comfort food!
Three reasons why you need to make this recipe!
An easy, but tasty weeknight dinner is just what you need.
This chicken parmesan pie is packed with so much flavor, you’ll be shocked that it’s so easy to make. Save the leftovers for lunch the next day, because you’ll definitely want them!
It’s a crowd pleaser no matter who you’re serving.
Even if someone isn’t on Weight Watchers like you, they will still fully enjoy the flavor of this dish. No one has to know it’s lightened up!
Chicken Parmesan Pie feels like a “cheat meal” even though it’s not!
You can easily work this dish into your points for the day, and feel like you’re not on a diet. It’s delightful for the taste buds and waistline.
Ingredients you need to make Chicken Parmesan Pie:
- 1 package Pillsbury reduced fat crescent rolls
- 1 cup reduced fat or light pasta sauce
- 12 oz cooked shredded chicken
- ⅔ cup light shredded mozzarella
- ½ cup panko crumbs or bread crumbs
- 2 tablespoons finely grated parmesan cheese
- 1 teaspoon olive oil
- Fresh parsley
How to make Chicken Parmesan Pie (step by step):
- Preheat the oven to 350F, and spray an 8 inch round pie dish with nonstick cooking spray. Unroll the dough and use the pieces to shape a pie crust into your dish. This will require a little work and you might need to break some pieces and even things out. Prebake the dough for 5-7 minutes in the oven.
- Place a few tablespoons of the pasta sauce on the bottom of the pie crust.
- In a bowl, mix the shredded chicken with the remaining pasta sauce. Spoon it into the pie crust.
- Sprinkle the mozzarella cheese on top, then the freshly chopped parsley.
- In a small bowl mix the oil, parmesan, and panko crumbs, then sprinkle it on top of the pie.
- Bake it in the oven for 15-20 minutes, checking that the dough does not burn.
- Cut it into six and serve immediately. Enjoy!
Makes 6 servings. Nutrition info for 1 serving: Calories 262, Fat 9 g, Saturated fat 3.08 g, Carbs 26 g, Fiber .06 g, Sugars 7.17 g, Sodium 678.17 mg, Protein 19 g.
WW Points For Chicken Parmesan Pie
- Pillsbury reduced fat crescent rolls 27 points
- Reduced fat or light pasta sauce 3 points
- Cooked shredded chicken 0 points
- Light shredded mozzarella 7 points
- Panko crumbs 6 points
- Finely grated parmesan cheese 1 point
- Olive oil 1 point
- Fresh parsley 0 points
8 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 7-8 depending on your 0PP foods
SP Blue & purple- 7 using WW recipe builder
SP Green- 8 using WW recipe builder
Points plus- 7 using PP calculator
Different ways to change up this recipe:
- Bread crumbs are slightly higher in points than panko, so I always suggest panko.
Tips and Tricks for Making Chicken Parmesan Pie:
- I cook my chicken breast in the crock pot with a little broth on low for about 4-6 hours. Thicken shreds up so nicely and you can store it in the fridge to use it for all kinds of meals.
- Chicken Parmesan Pie will keep in the fridge for up to 5 days so it’s perfect for lunch meal prep. It will also freeze well, if wrapped tightly, for up to three months.
Similar recipes you’ll enjoy:
- This Air Fryer Chicken Katsu Is An Instant Weight Watchers Classic
- 7 Simple Steps to Blackstone French Toast
- This Weight Watchers Quinoa Soup Makes A Delicious Lunch
Chicken parmesan pie
Ingredients
- 1 package Pillsbury reduced fat crescent rolls
- 1 cup pasta sauce, reduced fat kind
- 12 oz cooked shredded chicken, I cook my chicken breast in the crock pot with a little broth on low for about 4-6 hours, chicken shreds up so nicely and you can use it for all kinds of meals
- 2/3 cup light shredded mozzarella
- 1/2 cup panko crumbs, or bread crumbs but panko are a little lighter in points
- 2 Tbsp finely grated parmesan cheese
- 1 tsp olive oil
- Fresh parsley
Instructions
- Preheat the oven to 350F, and spray a 8 inch round pie dish with nonstick cooking spray. Unroll the dough and use the pieces to shape a pie crust into your dish. This will require a little work and you might need to break some pieces and even things out. Prebake the dough for 5-7 minutes in the oven.
- Place a few tablespoons of the pasta sauce on the bottom of the pie crust.
- In a bowl, mix the shredded chicken with the remaining pasta sauce. Spoon it into the pie crust.
- Sprinkle the mozzarella cheese on top, then the freshly chopped parsley.
- In a small bowl mix the oil, parmesan and panko crumbs, then sprinkle it on top of the pie.
- Bake it in the oven for 15-20 minutes, checking that the dough does not burn.
- Cut it into six and serve immediately. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. What’s the best way to reheat this so it doesn’t get soggy?
Hi, I typically like reheating in my air fryer, if you don’t have one then the oven or a toaster oven even.