Mini Chicken Alfredo Pot Pies Recipes

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ALFREDO CHICKEN POT PUFF PIES



Alfredo Chicken Pot Puff Pies image

With puff pastry, frozen vegetables and a jar of Alfredo sauce, you can make homemade pot pies even on busy weeknights!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter or margarine
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cup frozen peas and carrots
1 jar (16 oz) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1 egg

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.

Nutrition Facts : Calories 730, Carbohydrate 42 g, Cholesterol 285 mg, Fat 8, Fiber 3 g, Protein 28 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 6 g, TransFat 2 1/2 g

CHICKEN ALFREDO POT PIE RECIPE - (4.7/5)



Chicken Alfredo Pot Pie Recipe - (4.7/5) image

Provided by á-40619

Number Of Ingredients 10

1 bag of frozen vegetables (broccoli, cauliflower, and carrots)
3 cups cubed, cooked chicken
1 16-ounce jar Alfredo sauce
1/2 cup milk
1/2 teaspoon ground pepper
1 teaspoon garlic salt
1 container refrigerated Pillsbury Italian bread
1 egg
1 Tablespoon water
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees. Spray the 13×9 inch Chinet paper dish with cooking spray and set aside. Combine the frozen vegetables, cubed chicken, Alfredo sauce, milk, pepper, and garlic salt in a large bowl; mix ingredients together. Pour ingredients in prepared Chinet dish and cover with foil. Bake for 35-40 minutes, or until mixture is bubbly. Ten to fifteen minutes before cooking time is up, slice Pillsbury Italian bread dough into 12 thin strips. Roll each piece out and twist each strip into a loose spiral. In a small bowl, add the egg and water. Beat these two ingredients together to make an egg wash. After 35-40 minutes, remove the casserole from the oven and uncover. Place the twisted bread around the edges of the casserole. Brush each spiral with egg wash. Sprinkle Parmesan cheese on top of each spiral. Return the uncovered casserole to oven and bake for another 18-22 minutes, or until bread spirals turn a golden brown. Remove from oven and let cool for 10 minutes. Serve on Chinet Party Pack paper plates. Serves 6-8.

SKILLET SPINACH ALFREDO CHICKEN POT PIE



Skillet Spinach Alfredo Chicken Pot Pie image

With just a few ingredients and 50 minutes, you can serve up this creamy Italian riff on chicken pot pie for a skillet dinner that's big on flavor and low on fuss.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1 jar (15 oz) Alfredo pasta sauce
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
3 cups chopped cooked chicken
3 cups lightly packed fresh baby spinach leaves
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 520, Carbohydrate 23 g, Cholesterol 135 mg, Fat 7, Fiber 0 g, Protein 25 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g

CHICKEN ALFREDO POT PIE



Chicken Alfredo Pot Pie image

Make and share this Chicken Alfredo Pot Pie recipe from Food.com.

Provided by Chai Latte 2 Go

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (11 ounce) can refrigerated breadstick dough
1 (16 ounce) jar alfredo sauce
1/3 cup milk
1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
2 cups cut-up cooked chicken
2 tablespoons grated parmesan cheese
1 teaspoon italian seasoning

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.

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