Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 27, 2020 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 22 mins Stand Time: 20 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Quick Alfredo Sauce 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. *Tip: Use deli-roasted chicken, leftover cooked chicken, or poached or sautéed 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). Print Nutrition Facts (per serving) 542 Calories 25g Fat 39g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.