Chicken Alfredo Pot Pie Recipe 47

INSTANT POT® CHICKEN ALFREDO

Steps:

• Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
• Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
• Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
• Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

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.

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.

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.

CHICKEN ALFREDO PASTA POT PIES

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package.
• Mix pasta, chicken, Alfredo pasta sauce and spinach. Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with chicken mixture; sprinkle with cheese.
• Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.

CHICKEN ALFREDO MINI POT PIE RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Chop up the garlic and onion. Saute in a large skillet with a teaspoon of butter until golden.
• Add in chopped chicken and cook until done. You know it is done when juices run dry and no meat remains pink. It should be 165 Degrees Fahrenheit inside.
• Add in Alfredo sauce and spices while mixing well. You can add in your vegetables at this point if you are choosing to put them in.Line a cupcake pan with cupcake liners. Use a flattened liner to cut pie crust. Place 1 crust inside each cupcake cup.
• Fill each cup with ¼ cup Alfredo sauce.
• Top each pie with a second crust, pinching top and bottom together along the edges.
• Bake until crust is golden brown. Approximately 25-30 minutes.
• Serve hot or chill for lunches. Makes 12 mini pot pies.

CHICKEN POT PIE ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir Alfredo sauce, chicken, vegetables, garlic, onion powder, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
• Trim prepared pie crust to lay atop the chicken mixture to cover completely, sealing along any edges. Slice three slits across the pastry to vent. Brush melted butter over the crust.
• Bake in the preheated oven until crust is a light golden brown and inside is hot and bubbly, about 45 minutes.

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.

COPY CAT OLIVE GARDEN CHICKEN ALFREDO SPAGHETTI PIE

Steps:

• Preheat oven to 350 degrees.
• Bring a pot of water to a boil and put noodles in. Cook until al dente.
• While cooking, put a pastry pie shell into a deep dish pie pan.
• Drain the excess water from the pasta and then add in 1 1/2 cups shredded Italian cheese and parmesan cheese. Stir quickly so the cheese doesn't get gloppy.
• Pour the pasta evenly into the pie shell. Top with remaining 1/2 cup Italian cheese.
• Bake for about 25 minutes, or until cheese on top is bubbling and brown.
• While baking, grill chicken on stove top in a small amount of cooking oil. Toss chicken before cooking in pepper, salt, garlic powder, onion powder, and Italian seasoning.
• Make the alfredo sauce as well.
• When pasta comes out of oven, top with chicken and alfredo sauce. Reserve extra alfredo sauce for people to add.

SLOW COOKER OLIVE GARDEN CHICKEN PASTA

Steps:

• In the insert of your slow cooker/crockpot, place your boneless skinless chicken breasts. Sprinkle ½ teaspoon kosher salt and ¼ black pepper evenly over the chicken. Sprinkle the entire contents of the dry italian dressing mix evenly over the chicken as well.
• Pour the chicken broth into the crockpot with the chicken and spices. Cover with the lid and turn on HIGH for 4 hours.
• Once your chicken is done, remove it and shred it using 2 forks to pull it apart into bite-sized pieces.
• Pour out all but 1 cup of the excess liquid that is remaining in the pot. Return the shredded chicken back to the crockpot insert and add back the reserved 1 cup of the seasoned cooking liquid.
• Turn your crockpot to WARM while you cook your pasta and make your sauce.
• Cook your pasta according to package directions (8-10 minutes) and drain when done.
• In a medium saucepan, on medium heat, melt your butter. Once your butter is melted, whisk in the flour making sure there are no lumps.
• Add your grated garlic, dried parsley, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk to combine. Slowly add the half & half and heavy cream, making sure that you are whisking the entire time. This is very important to avoid any lumps in your final alfredo sauce.
• Cook your cream mixture for 5-6 minutes, whisking often, until it starts to bubble and thicken. Once your cream mixture has thickened, turn off the heat and add your grated parmesan cheese. Stir to completely combine.
• Add your cooked and drained pasta to your shredded chicken, then pour your alfredo sauce on top. Stir to combine. You can top your slow cooker Olive Garden chicken alfredo pasta with the fresh chopped parsley at this time if desired.

CHICKEN ALFREDO POT PIE

Steps:

• Preheat oven to 400 degrees. Spray casserole dish with non stick cooking spray.
• In a saucepan, combine Alfredo sauce, chicken, milk and vegetables. Heat throughout. Pour into prepared dish.
• On a separate dish, sprinkle Parmesan cheese. Separate bread sticks Roll bread stick in Parmesan cheese. Arrange on top of chicken mixture. Bake 15 minutes uncovered.
• Cover dish loosely with foil and bake an additional 10 minutes or until filling is hot and bubbly.