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1-2-3 Creamy Chicken Pot Pie

  • Prep 10 min
  • Total 35 min
  • Servings 6

Quick assembly, gorgeous results. This creamy classic looks like you spent all day in the kitchen, but it comes together in a flash with some easy shortcut products. MORE + LESS -

Brooke McLay
April 19, 2011


1 1/2
cups shredded cooked chicken breast
1 1/2
cups frozen mixed vegetables
jar (16 oz) Alfredo sauce
sheet frozen puff pastry (from 17.3-oz package), thawed


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  • 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.

Expert Tips

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.

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

No nutrition information available for this recipe

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