Chicken Alfredo Mini Pot Pie Food

CHICKEN ALFREDO MINI POT PIE RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Chop up the garlic and onion. Saute in a large skillet with a teaspoon of butter until golden.
• Add in chopped chicken and cook until done. You know it is done when juices run dry and no meat remains pink. It should be 165 Degrees Fahrenheit inside.
• Add in Alfredo sauce and spices while mixing well. You can add in your vegetables at this point if you are choosing to put them in.Line a cupcake pan with cupcake liners. Use a flattened liner to cut pie crust. Place 1 crust inside each cupcake cup.
• Fill each cup with ¼ cup Alfredo sauce.
• Top each pie with a second crust, pinching top and bottom together along the edges.
• Bake until crust is golden brown. Approximately 25-30 minutes.
• Serve hot or chill for lunches. Makes 12 mini pot pies.

CHICKEN ALFREDO POT PIE RECIPE - (4.7/5)

Steps:

• Preheat oven to 375 degrees. Spray the 13×9 inch Chinet paper dish with cooking spray and set aside. Combine the frozen vegetables, cubed chicken, Alfredo sauce, milk, pepper, and garlic salt in a large bowl; mix ingredients together. Pour ingredients in prepared Chinet dish and cover with foil. Bake for 35-40 minutes, or until mixture is bubbly. Ten to fifteen minutes before cooking time is up, slice Pillsbury Italian bread dough into 12 thin strips. Roll each piece out and twist each strip into a loose spiral. In a small bowl, add the egg and water. Beat these two ingredients together to make an egg wash. After 35-40 minutes, remove the casserole from the oven and uncover. Place the twisted bread around the edges of the casserole. Brush each spiral with egg wash. Sprinkle Parmesan cheese on top of each spiral. Return the uncovered casserole to oven and bake for another 18-22 minutes, or until bread spirals turn a golden brown. Remove from oven and let cool for 10 minutes. Serve on Chinet Party Pack paper plates. Serves 6-8.

CHICKEN ALFREDO POT PIE

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.

ALFREDO CHICKEN POT PUFF PIES

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.

CHICKEN ALFREDO POT PIE

Steps:

• Heat oven to 375°. Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
• 2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 x 9 x 2 inches.
• 3. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.
• 4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.