Chicken Alfredo Pot Pie

By jkenb

Ingredients

• 2 tablespoons butter
• 1 pound leeks, white and light green parts only, halved lengthwise, thinly sliced (2 cups)
• 1 cup chopped celery
• 2 teaspoons minced garlic
• 3 1/2 cups shredded rotisserie chicken
• 2 (14 ounce) cans quartered artichoke hearts, drained
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup julienned sun-dried tomatoes packed in oil, drained
• 2 tablespoons chopped fresh tarragon
• 1/4 teaspoon pepper
• dough for 1 (9 inch) pie crust

Preparation

Step 1

Heat oven to 400 degrees. Coat 11 x 7 inch glass or ceramic baking dish with cooking spray. Melt butter in large skillet over medium heat. Cook leeks and celery 8 minutes or until softened, stirring frequently and adding garlic during last 1 minute of cooking. Place in large bowl. Stir in all remaining ingredients expect dough; spoon into baking dish.

Cover mixture with dough. If you want to have dough in bottom double dough.

Bake 45 to 50 minutes or until filing is hot and bubbling and crust is golden brown. Let stand 10 minutes before serving.