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.
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Creamy Chicken and Vegetable Pot Pie
Directions
- Preheat oven to 400 degrees 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.
- 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.
- 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.
From the Test Kitchen
*Tip:
Use deli-roasted chicken, leftover cooked chicken, or poached or sauteed chicken.
**Tip:
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).
Quick Alfredo Sauce
Directions
- 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.
Nutrition Facts (Creamy Chicken and Vegetable Pot Pie)
- Per serving:
- 542 kcal ,
- 25 g fat
- (13 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 122 mg chol. ,
- 733 mg sodium ,
- 39 g carb. ,
- 4 g fiber ,
- 5 g sugar ,
- 39 g pro.