Chicken Alfredo Pot Pie
Experience the ultimate comfort food fusion with this Chicken Alfredo Pot Pie—a creamy, savory masterpiece that combines the rich flavors of classic Alfredo sauce with the cozy appeal of a traditional pot pie. Tender bite-sized chicken, vibrant mixed vegetables, and a luxurious Parmesan Alfredo sauce are encased in a flaky, golden pie crust that’s baked to perfection. With a buttery roux base and a hint of garlic, the sauce is irresistibly silky, perfectly complementing every bite. Ideal for family dinners or a hearty brunch centerpiece, this dish is a one-pan wonder that’s as easy to prepare as it is to devour. Ready in just an hour, this pot pie is a delicious way to upgrade your comfort food collection!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 2 cups Frozen mixed vegetables (e.g., peas, carrots, corn)
- 2 pieces Prepared pie crusts
- 1 piece Egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Cut the chicken breasts into bite-sized pieces and sprinkle them with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
Gradually whisk in the heavy cream, ensuring there are no lumps. Stir continuously until the mixture thickens, about 3-5 minutes.
Stir in the grated Parmesan cheese until melted and smooth. Season with additional salt and pepper to taste, if needed.
Add the cooked chicken and frozen mixed vegetables to the Alfredo sauce, stirring to combine. Remove from heat and let cool slightly.
Place one prepared pie crust into the bottom of a 9-inch pie dish, pressing it gently against the sides.
Pour the chicken Alfredo mixture into the pie shell, spreading it out evenly.
Carefully place the second pie crust over the filling, trimming any excess, and crimp the edges to seal the pie.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
