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Chicken Pot Pie Alfredo

"A yummy and quick main dish using prepared pie crust, pre-cooked chicken, and whatever vegetables you have handy."
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Ingredients

1 h servings 622 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 45.7 g
  • 70%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1003 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir Alfredo sauce, chicken, vegetables, garlic, onion powder, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
  3. Trim prepared pie crust to lay atop the chicken mixture to cover completely, sealing along any edges. Slice three slits across the pastry to vent. Brush melted butter over the crust.
  4. Bake in the preheated oven until crust is a light golden brown and inside is hot and bubbly, about 45 minutes.

Footnotes

  • Cook's Notes:
  • Use whatever combination of vegetables you prefer.
  • Frozen vegetables, rotisserie chicken, and refrigerated pie crust can be substituted for an even-faster weeknight meal.

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