1-2-3 Creamy Chicken Pot Pie

  • Prep 10 min
  • Total 35 min
  • Servings 6
1-2-3 Creamy Chicken Pot Pie


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!

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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