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    You are in: Home / Recipes / Chicken Alfredo Pot Pie Recipe
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    Chicken Alfredo Pot Pie

    Average Rating:

    3 Total Reviews

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    • on September 21, 2010

      I adjusted this abunch-- to take advantage of ingredients I already had, to simplify the steps, and to make the recipe vegetarian. I mixed the Alfredo sauce, vegetables (adding some thawed sweet corn), some chicken substitute, and the milk in a bowl, then poured the mixture directly into the pan. I covered the pan in foil and baked for 20 minutes. At the end of 20 minutes, I uncovered the pan and moved it to the bottom shelf of the oven, and baked a can of biscuits on the middle shelf. Delicious! And simple. I will definitely make it this way again.

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    • on November 12, 2009

      LOVE this dish!! So hearty and delicious, but so easy to make! My kids love this meal and ask for it frequently. My only modification is that I use a pie crust on the bottom, and cover the entire top with Pillsbury big and buttery croissants, rolled out flat to seal the perforations. Thanks so much for sharing!!

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    • on October 04, 2008

      I love this recipe. I had this a few years ago and then lost it. Love the flavoring and it is so easy to make!

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    Nutritional Facts for Chicken Alfredo Pot Pie

    Serving Size: 1 (61 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 93.7
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 1.4 g
    Cholesterol 38.3 mg
    Sodium 67.1 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 12.7 g

    The following items or measurements are not included:

    refrigerated breadstick dough

    alfredo sauce

    frozen broccoli carrots cauliflower mix

    italian seasoning


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