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1-2-3 Creamy Chicken Pot Pie

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  • Prep 10 min
  • Total 35 min
  • Servings 6
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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.
By Brooke Lark
Created Apr 19, 2011
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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 Facts are not available for this recipe
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