Best Chicken Alfredo Pot Pie Recipe 475 Recipes

CHICKEN ALFREDO POT PIE RECIPE

Steps:

• Cut the chicken into cubes. Heat oil in a pan over medium-high heat. Add the chicken and cook for 5-6 minutes.
• Add the diced potatoes and broccoli florets and cook for 4-6 minutes.
• Add heavy cream, shredded parmesan cheese, cream cheese, butter, minced garlic, black pepper and salt. Stir and cook over medium heat until the ingredients are combined and the cheese is melted.
• Pour into a greased 10-inch cast-iron skillet or baking dish.
• Cover with a sheet of thawed puff pastry and brush with a beaten egg. Place the pan on a rimmed cooking sheet to catch spills.
• Bake at 400 degrees for 25-30 minutes, until golden brown.

SKILLET SPINACH ALFREDO CHICKEN POT PIE

Steps:

• Spray 10-inch ovenproof skillet with cooking spray.
• Heat oven to 425°F. In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Stir in chicken, then stir in spinach. Spoon into skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.
• Bake 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165°F in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.

ALFREDO CHICKEN POT PUFF PIES

Steps:

• Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
• In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
• Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
• Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.

CHICKEN ALFREDO POT PIE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a large cast iron skillet melt butter and cream cheese over low to medium heat. Add in milk and alfredo sauce and let simmer for 5-10 minutes.
• Add in shredded cheese, Italian seasoning, garlic powder, onion powder, salt and pepper and stir.
• Shut off stove top, add in shredded chicken, broccoli florets, and diced potatoes. Stir all ingredients together.
• Place puff pastry over the top of the filling. Slice 4 slices on the top to allow steam to escape.
• Brush egg wash over puff pastry and place pot pie in pre-heated oven for 40-45 minutes. *To prevent crust from browning place a piece of foil over the top for the last 20 minutes.*
• Remove from oven and let stand for 5 to 10 minutes before serving.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

CHICKEN ALFREDO POT PIE

Steps:

• Heat oven to 375°F.
• Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
• Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13x9x2 inches.
• Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.
• Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.