1-2-3 Creamy Chicken Pot Pie

1-2-3 Creamy Chicken Pot Pie

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

6

servings

1 1/2
cups shredded cooked chicken breast
1 1/2
cups frozen mixed vegetables
1
jar (16 oz) Alfredo sauce
1
sheet frozen puff pastry (from 17.3-oz package), thawed
  1. Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix chicken, frozen vegetables and Alfredo sauce until well mixed. Spoon into baking dish.
  2. Place pastry sheet on top of chicken mixture, or use cookie cutter to cut pastry into shapes before placing on top of chicken mixture.
  3. Bake 20 to 25 minutes or until pastry is golden brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Simplify
To keep this recipe as quick and simple as it should be, try boiling 2 to 3 pounds of boneless, skinless chicken breast, then shredding it and storing it in your freezer until ready to use.
Success
Puffed pastry cooks best when it has ample time to thaw. For best results, be sure you pull it from the freezer a full hour before using!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.