|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|Servings: 4 to 6|
|amount per serving|
|% Daily Value*|
|Saturated Fat 24g||120%|
|dietary fiber 3g||12%|
|total sugar 6g|
|Vitamin C 9 mg||45%|
|Calcium 469 mg||36%|
|iron 4 mg||22%|
|Potassium 416 mg||9%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Chicken pot pie is the ultimate in cozy comfort food, but preparing the dish from scratch is time-consuming and can be tricky. This recipe serves up a weeknight meal without sacrificing flavor by using store-bought alfredo sauce and canned biscuits instead of homemade bechamel and pie crust.
The creamy alfredo sauce mimics the rich and velvety texture of traditional pot pie fillings, plus there's no need to add spices like onion or garlic. I like to add lemon zest to the sauce to spice it up and always serve it with plenty of hot sauce. Try it alongside a simple green salad for a weeknight dinner that's ready in under an hour.
Although this filling includes the traditional chicken, peas, and carrots, other hearty green vegetables or sautéed mushrooms also work well. This recipe is also a great way to use up leftover turkey after Thanksgiving. Of course, if you prefer, you can top the cake with homemade biscuits or tart crust instead of buying it in the store. However, be sure to brush it with egg yolk before baking.
“This is a quick weekday take on a classic chicken pot pie, using pantry ingredients to quickly put a great meal on the table. The finished dish is hearty and filling. Be sure to choose your favorite Alfredo Sauce by the jar as it plays a key role in flavoring this dish.” – Joan Velush
1 (15 ounce) glass bought in the store Alfredo sauce
1/4 Cup store bought or homemade chicken soup
1 teaspoon Finely grated Lemon peel
2 1/2 cups frozen peas and carrots (from a 16 ounce bag)
2 cups cooked, shredded chicken
Kosher salt to taste
Ground black pepper to taste
1 (16.3 ounce) tube chilled uncooked Cookies
1 large eggwell beaten
1 tablespoon roughly chopped fresh parsleyfor serving, optional
Gather the ingredients.
Place a rack in the center of the oven and heat to 375 F.
Place the alfredo sauce in a large bowl. Stir in chicken broth and lemon zest.
Add the peas and carrots and the chicken. Stir well to combine. Taste the sauce and season with salt and pepper to taste.
Transfer the alfredo filling to a 9-inch ovenproof skillet. Smooth the top with a spatula.
Remove the cookies from the wrapper and place them around the pan. Then fill them in the middle so the cookies are touching. Brush the tops of the cookies with the beaten egg.
Bake for 35 to 40 minutes until cookies are golden brown and filling is bubbling. If the cookies darken too quickly, cover with foil and continue baking. Allow to cool for 10 minutes, garnish with fresh parsley if desired and serve.
- The alfredo sauce is the star of this dish, so buy a quality brand that you enjoy. I like Rao's for the great taste and creamy texture.
- While not strictly necessary, lemon zest and parsley enhance this rich dinner, so I highly recommend you don't skip them!
- If you prefer to roast your chicken yourself: Preheat the oven to 400°F and line a rimmed baking tray with foil. Brush two skin-on-bone chicken breasts with olive oil and season well with salt and pepper. Place on a baking sheet and roast until skin is golden brown and an instant read thermometer reads 165 F when inserted into the thickest part of the breast, about 30 minutes. Let the cooked chicken sit until cool enough to handle. Then take it off the bones and shred it with your hands or two forks.
- Feel free to switch up the veggies — try finely chopped broccoli or broccoli florets, shredded kale, or chopped leeks for a different twist.
- For a vegetarian option, swap out the chicken for mushrooms: In a nonstick skillet, add 8 ounces of thinly sliced baby bella mushrooms to a tablespoon of butter and cook, until their moisture is released, evaporated, and cooked, about 10 minutes brown. Stir into alfredo sauce according to directions.
- Substitute your favorite pie batter for the prepared cookies for a more traditional pot pie.
- The recipe can be doubled to feed a crowd in a 9″ x 13″ casserole dish. Add another 10-15 minutes to the cooking time.
How to store it
- This pot pie can be made up to two days in advance and refrigerated. Store the egg mass until ready to bake. Bake for 40 to 45 minutes. We advise against freezing, as the consistency of the sauce changes.
- Store leftovers in the foil-covered pan or an airtight container in the refrigerator for up to five days. Heat directly in the foil-covered skillet in a 350°F oven for 20 minutes or until heated through, or microwave individual portions in a glass or ceramic bowl until heated through.