Super Fast Chicken Pot Pie

Recipe by Susie D
READY IN: 40mins
SERVES: 4-6
YIELD: 1 pot pie
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken
  • 1
    (15 ounce) jar alfredo sauce
  • 16
    ounces frozen mixed vegetables (peas, carrots, green beans, corn)
  • 2
    tablespoons chopped pimiento or 2 tablespoons red peppers
  • 1
  • salt & pepper
  • 2
    crusts from 1 package refrigerated pie crusts
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Chop chicken.
  • Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid.
  • Add everything except the pie crusts. Stir.
  • Spray a deep dish glass pie pan with cooking spray.
  • Line the pie pan with one crust. Press lightly to mold to pan.
  • Fill with chicken, vegetable, & sauce mixture.
  • Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie.
  • Bake for 25-30 minutes until golden brown.
  • Let sit 5-10 minutes before slicing into wedges.
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