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Chicken Alfredo Pot Pies

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Chicken Alfredo Pot Pies 0 Picture

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)

Details

Servings 4

Preparation

Step 1

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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