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Chicken Alfredo Pot Pies

Makes: 4 servings
Prep 25 mins Bake 450°F 12 mins to 15 mins
Chicken Alfredo Pot Pies
Ingredients
  • 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 container  refrigerated Alfredo pasta sauce
  • 1  teaspoon  dried thyme, marjoram, or sage, crushed
  •  Fresh thyme or marjoram sprigs (optional)
Directions

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.

From the Test Kitchen*Test Kitchen Tip:
  • 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.
Nutrition Facts (Chicken Alfredo Pot Pies)
  • 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 (RE) 0,
  • vit. A (IU) 51,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 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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