Chicken Alfredo Pot Pies

Chicken Alfredo Pot Pies
Chicken Alfredo Pot Pies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust

  • 3

    cups frozen vegetable blend (any combination)

  • 3

    cups cubed cooked chicken or turkey

  • 1

    10-ounce container refrigerated Alfredo pasta sauce

  • 1

    teaspoon dried thyme, marjoram, or sage, crushed

  • Fresh thyme or marjoram sprigs (optional)

Directions

1. Let piecrust stand according to package directions. Preheat oven to 450 degrees F. In a large skillet, cook frozen vegetables in a small amount of boiling water for 5 minutes; drain. Return to skillet. Stir in chicken, Alfredo sauce, and the dried thyme. Cook and stir until bubbly. Divide mixture among four ungreased 10-ounce individual casseroles or custard cups. 2. On a lightly floured surface, roll pie crust into a 13-inch circle. Cut four 5-inch circles and place on top of casseroles. Press edges of pastry firmly against sides of casseroles. Cut slits in tops for steam to escape.* 3. Place casseroles in a foil-lined shallow baking pan. Bake, uncovered, for 12 to 15 minutes or until mixture is heated through and pastry is golden. If desired, garnish with fresh thyme. Makes 4 servings. *Test Kitchen Tip: Instead of cutting slits for steam to escape, use a small cookie cutter to cut shapes from pastry. Brush pastry with a little milk or water and top with pastry cutouts.

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