Best 3 Chicken Pot Pie Alfredo Recipes

Indulge in the ultimate comfort food experience with our delectable Chicken Pot Pie Alfredo recipe, a harmonious blend of classic flavors and creamy indulgence. This hearty dish features tender chicken, a medley of vegetables, and a luscious Alfredo sauce, all nestled in a flaky, golden-brown crust. Alongside this main course delight, we also present a collection of equally tantalizing recipes to satisfy every craving. From the classic Chicken Pot Pie to the innovative Chicken Alfredo Lasagna Roll Ups, each dish is carefully crafted to provide a unique culinary journey. Embark on this delightful adventure and discover the perfect combination of flavors and textures that will leave you utterly satisfied.

Let's cook with our recipes!

SKILLET SPINACH ALFREDO CHICKEN POT PIE

Skillet Spinach Alfredo Chicken Pot Pie image

With just a few ingredients and 50 minutes, you can serve up this creamy Italian riff on chicken pot pie for a skillet dinner that's big on flavor and low on fuss.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

1 jar (15 oz) Alfredo pasta sauce
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
3 cups chopped cooked chicken
3 cups lightly packed fresh baby spinach leaves
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon butter, melted

Steps:

Spray 10-inch ovenproof skillet with cooking spray.
Heat oven to 425°F. In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Stir in chicken, then stir in spinach. Spoon into skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.
Bake 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165°F in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.

Nutrition Facts : Calories 520, Carbohydrate 23 g, Cholesterol 135 mg, Fat 7, Fiber 0 g, Protein 25 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g

CHICKEN ALFREDO POT PIE

Chicken Alfredo Pot Pie image

Make and share this Chicken Alfredo Pot Pie recipe from Food.com.

Provided by Chai Latte 2 Go

Categories Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (11 ounce) can refrigerated breadstick dough
1 (16 ounce) jar alfredo sauce
1/3 cup milk
1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
2 cups cut-up cooked chicken
2 tablespoons grated parmesan cheese
1 teaspoon italian seasoning

Steps:

Heat oven to 375°F.
Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13x9x2 inches.
Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.
Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.

CHICKEN POT PIE ALFREDO

Chicken Pot Pie Alfredo image

A yummy and quick main dish using prepared pie crust, pre-cooked chicken, and whatever vegetables you have handy.

Provided by Lindseye117

Categories Main Dish Recipes Chicken Chicken Alfredo Recipes

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) jar Alfredo sauce (such as Classico®)
1 pound shredded cooked chicken
1 (16 ounce) package mixed vegetables (broccoli, cauliflower, and carrots), chopped
2 cloves garlic, or more to taste, minced
1 dash onion powder
salt and ground black pepper to taste
1 prepared pie crust
2 tablespoons melted butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Stir Alfredo sauce, chicken, vegetables, garlic, onion powder, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
Trim prepared pie crust to lay atop the chicken mixture to cover completely, sealing along any edges. Slice three slits across the pastry to vent. Brush melted butter over the crust.
Bake in the preheated oven until crust is a light golden brown and inside is hot and bubbly, about 45 minutes.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 28 g, Cholesterol 99.7 mg, Fat 45.7 g, Fiber 4.2 g, Protein 26.8 g, SaturatedFat 16.2 g, Sodium 1002.5 mg, Sugar 2.6 g

Tips:

For a creamier Alfredo sauce, use heavy cream instead of milk. You can also add a tablespoon of butter or olive oil for extra richness.
If you don't have a pie crust, you can use puff pastry instead. Just thaw it according to the package instructions and roll it out to fit your pie plate.
To make the chicken pot pie Alfredo ahead of time, cook the filling and sauce according to the recipe. Then, let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the filling and sauce in a saucepan over medium heat until warmed through. Then, pour the filling into the pie crust and top with the Alfredo sauce. Bake according to the recipe instructions.
Serve the chicken pot pie Alfredo with a side of salad or vegetables for a complete meal.

Conclusion:

Chicken pot pie Alfredo is a delicious and easy-to-make comfort food dish. It's perfect for a weeknight dinner or a special occasion. The creamy Alfredo sauce adds a rich and decadent flavor to the classic chicken pot pie filling. Whether you make it from scratch or use store-bought ingredients, this dish is sure to please everyone at the table.