chicken alfredo pot pie

This super simple pot pie recipe uses bottled pasta sauce, frozen vegetables, and bread stick dough for a wonderful crust.

Ingredients -

1 (11 Ounces) can Refrigerated Soft Bread Sticks
1 (16 Ounces) jar Alfredo Pasta Sauce
1/3 Cup milk
1 bag Frozen Broccoli (thawed and drained)
1 bag Cauliflower and Carrots (thawed and drained)
2 cups Cooked Chicken (cubed)
2 tablespoons Grated Parmesan Cheese
1 teaspoon Italian Seasoning

Preparation:

1. Preheat the oven to 425°.

2. In a large bowl, combine the milk, chicken, peas, carrots, chicken and soup.

3. Mix well.

4. Pour the filling into a 9-inch deep-dish pie plate.

5. Cover with the pie crust.

6. Press against the pie plate to seal.

7. Flute, if desired.

8. Make several slits in the crust to create steam vents.

9. Place pie on a rimmed baking sheet.

10. Spray crust with nonstick cooking spray.

11. Bake for 40 to 45 minutes, or until heated through and the crust is golden.

12. Let sit for 5 minutes.

13. Cut into wedges and serve.

Pot Pie Making Tips -

Alfredo Pasta Sauce

Store bough Alfredo Pasta Sauce can be used for many dishes such as over pasta, over baked potatoes or just over steamed veggies. Try it, it’s delicious.

Pot Pie Making Tips -

Refrigerated Bread Sticks

Refrigerated soft bread sticks can also be used for a tasty dessert. Unfold them and add butter, brown sugar and cinnamon and bake as directed for a sweet version of a bread stick.

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