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- 1/2 15 ounce package (1 crust)rolled refrigerated unbaked piecrust
- 3 cups frozen vegetable blend (any combination)
- 3 cups cubed cooked chicken or turkey
- 1 10 ounce containerrefrigerated Alfredo pasta sauce
- 1 teaspoon dried thyme, marjoram, or sage, crushed
- Fresh thyme or marjoram sprigs (optional)
1. Let piecrust stand according to package directions. Preheat oven to 450 degrees F. In a large skillet, cook frozen vegetables in a small amount of boiling water for 5 minutes; drain. Return to skillet. Stir in chicken, Alfredo sauce, and the dried thyme. Cook and stir until bubbly. Divide mixture among four ungreased 10-ounce individual casseroles or custard cups.
2. On a lightly floured surface, roll pie crust into a 13-inch circle. Cut four 5-inch circles and place on top of casseroles. Press edges of pastry firmly against sides of casseroles. Cut slits in tops for steam to escape.*
3. Place casseroles in a foil-lined shallow baking pan. Bake, uncovered, for 12 to 15 minutes or until mixture is heated through and pastry is golden. If desired, garnish with fresh thyme. Makes 4 servings.
- Instead of cutting slits for steam to escape, use a small cookie cutter to cut shapes from pastry. Brush pastry with a little milk or water and top with pastry cutouts.
- Servings Per Recipe 4,
- cal. (kcal) 709,
- Fat, total (g) 41,
- chol. (mg) 143,
- sat. fat (g) 19,
- carb. (g) 45,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 3,
- pro. (g) 38,
- vit. A (IU) 51,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 596,
- Potassium (mg) 516,
- calcium (mg) 141,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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