Creamy Chicken and Vegetable Pot Pie

Make Chicken Pot Pie quicker than ever with an assist from jarred Alfredo sauce, frozen mixed vegetables and premixed fresh pizza dough.

Creamy Chicken and Vegetable Pot Pie
Photo: Andy Lyons
Prep Time:
25 mins
Bake Time:
22 mins
Stand Time:
20 mins
Total Time:
25 mins


  • Nonstick cooking spray

  • 1 ¼ cup Quick Alfredo Sauce or jarred Alfredo sauce

  • 1 9 ounce package frozen mixed vegetables

  • 1 teaspoon dried thyme, crushed

  • 2 cup shredded cooked chicken breast*

  • ½ cup shredded Italian cheese blend

  • 2 tablespoon milk

  • 8 ounce fresh pizza dough**

  • ¼ cup grated Parmesan cheese (1 ounce)

Quick Alfredo Sauce

  • ½ cup butter

  • 1 8 ounce package cream cheese

  • 1 teaspoon minced garlic

  • 2 cup whole milk

  • 1 cup grated Parmesan cheese

  • ½ teaspoon ground black pepper


  1. Preheat oven to 400°F. Coat a 2-quart square baking dish with cooking spray; set aside. In a large skillet stir together Quick Alfredo Sauce, vegetables, and thyme. Heat and stir just until boiling. Stir in chicken and Italian cheese blend; heat through. Transfer to the prepared baking dish.

  2. On a lightly floured surface, roll pizza dough into a 10-inch square. Place dough square on top of hot mixture in baking dish. Fold excess dough under until even with the edges of the dish. Press along edges to seal.

  3. Brush dough lightly with milk and sprinkle with Parmesan cheese. Bake, uncovered, for 22 to 25 minutes or until golden brown and bubbly. Let stand for 20 minutes before serving.

Quick Alfredo Sauce

  1. In a medium saucepan melt butter over medium heat. Add cream cheese and garlic and whisk until smooth. Whisk in milk slowly, then add the Parmesan cheese and pepper. Continue to stir until sauce thickens slightly, about 5 minutes. Remove from heat. Makes 4 cups.


Use deli-roasted chicken, leftover cooked chicken, or poached or sautéed chicken.


Look at an Italian market or specialty food store for fresh pizza dough.

Smart Swap

You can also top this with 1/2 of a 14.1-ounce package rolled refrigerated unbaked piecrust (1 crust).

Nutrition Facts (per serving)

542 Calories
25g Fat
39g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 542
% Daily Value *
Total Fat 25g 32%
Saturated Fat 13g 65%
Cholesterol 122mg 41%
Sodium 733mg 32%
Total Carbohydrate 39g 14%
Total Sugars 5g
Protein 39g
Vitamin C 6.9mg 34%
Calcium 330mg 25%
Iron 2mg 11%
Potassium 421mg 9%
Folate, total 26.9mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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