Chicken Alfredo Pot Pie

READY IN: 45mins
Recipe by Chai Latte 2 Go

From Betty Crocker Simple Winter Meals.

Top Review by juniperwoman

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.

Ingredients Nutrition

  • 1 (11 ounce) can refrigerated breadstick dough
  • 1 (16 ounce) jar alfredo sauce
  • 13 cup milk
  • 1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
  • 2 cups cut-up cooked chicken
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon italian seasoning

Directions

  1. Heat oven to 375°F.
  2. Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
  3. Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13x9x2 inches.
  4. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.
  5. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.

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