Best 5 Skillet Spinach Alfredo Chicken Pot Pie Recipes
Skillet Spinach Alfredo Chicken Pot Pie is an easy and delightful weeknight dinner that combines the flavors of creamy Alfredo sauce, juicy chicken, and fresh spinach in a flaky, golden crust. This all-in-one dish is a breeze to make, thanks to the convenience of a skillet. With a few simple ingredients and minimal prep, you can have a comforting and flavorful chicken pot pie on the table in no time. Also included are three variations to customize your pot pie: a vegetarian option, a spicy version, and a cheesy delight.
**Vegetarian Variation:** Substitute the chicken with roasted or grilled vegetables like broccoli, zucchini, bell peppers, and mushrooms for a meatless twist.
**Spicy Variation:** Add a kick of heat to your pot pie by incorporating diced jalapeños, cayenne pepper, or chili flakes.
**Cheesy Variation:** Elevate the cheesiness by adding extra shredded cheese to the filling or topping it with a crispy layer of Parmesan or mozzarella before baking.
CREAMY CHICKEN AND SPINACH POTATO SKILLET
Try this skillet meal that combines bacon, spinach and Betty Crocker™ scalloped potatoes with chicken for a quick weeknight dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet over medium heat. Add bacon; cook 7 to 8 minutes or until crispy; drain on paper towel-lined plate. Reserve 1 tablespoon drippings in skillet.
- Return skillet to medium heat; add chicken, onions and pepper to bacon drippings. Cook 7 to 9 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in garlic; cook about 1 minute or until fragrant.
- Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 14 to 16 minutes, stirring occasionally, until potatoes are tender and sauce is thickened.
- Remove from heat; stir in cream cheese and spinach. Continue stirring until cheese has melted and spinach is wilted. Top with bacon; serve immediately.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g
SPINACH AND CHICKEN SKILLET
Fresh spinach paired with tender chicken is the perfect quick-fix meal for a busy weeknight supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 12-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 2 minutes on each side; reduce heat to medium-low. Stir in milk, broth and onion. Cook about 5 minutes, turning chicken occasionally, until onion is tender.
- Stir in spinach. Cook 3 to 4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no longer pink when center of thickest part is cut (170°F). Remove chicken from skillet; keep warm.
- Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on spinach.
Nutrition Facts : Calories 165, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 1 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg
CHICKEN ALFREDO POT PIE
It's not your traditional pot pie but this pot pie is a twist on two traditional recipes put together. The smooth creaminess of the chicken alfredo with a puff pastry flaky crust is the perfect combination of comfort food.
Provided by Julie Chiou
Categories Main Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a large cast iron skillet melt butter and cream cheese over low to medium heat. Add in milk and alfredo sauce and let simmer for 5-10 minutes.
- Add in shredded cheese, Italian seasoning, garlic powder, onion powder, salt and pepper and stir.
- Shut off stove top, add in shredded chicken, broccoli florets, and diced potatoes. Stir all ingredients together.
- Place puff pastry over the top of the filling. Slice 4 slices on the top to allow steam to escape.
- Brush egg wash over puff pastry and place pot pie in pre-heated oven for 40-45 minutes. *To prevent crust from browning place a piece of foil over the top for the last 20 minutes.*
- Remove from oven and let stand for 5 to 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 476 kcal, Carbohydrate 25 g, Protein 20 g, Fat 33 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 105 mg, Sodium 733 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 16 g
ALFREDO CHICKEN POT PUFF PIES
With puff pastry, frozen vegetables and a jar of Alfredo sauce, you can make homemade pot pies even on busy weeknights!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
- In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
- Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
- Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.
Nutrition Facts : Calories 730, Carbohydrate 42 g, Cholesterol 285 mg, Fat 8, Fiber 3 g, Protein 28 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 6 g, TransFat 2 1/2 g
FRESH SPINACH AND FETTUCCINE ALFREDO
Chicken Helper® makes this alfredo a great weeknight meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 3 minutes, stirring occasionally, until outside turns white.
- Stir in milk, hot water, mushrooms and sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Chicken Helper box). Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
- Stir in spinach. Cook over medium-high heat about 2 minutes, stirring frequently, until hot. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Sprinkle with cheese.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 7 g, TransFat 0 g
Tips:
- Use fresh ingredients for the best flavor.
- Don't overcook the chicken or vegetables. They should be tender, but not mushy.
- Use a good quality Alfredo sauce. It will make a big difference in the taste of the dish.
- Don't be afraid to experiment with different cheeses. You can use a variety of cheeses to make the dish more flavorful.
- Serve the pot pie hot with a side of crusty bread or salad.
Conclusion:
Skillet spinach Alfredo chicken pot pie is a delicious and easy weeknight meal. It's perfect for a busy family or anyone who loves comfort food. The creamy Alfredo sauce, tender chicken, and fresh spinach make this dish a winner. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give this skillet spinach Alfredo chicken pot pie a try. You won't be disappointed!
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