Description
This creamy and comforting Alfredo Chicken Pot Pie combines tender shredded rotisserie chicken with rich Alfredo sauce and mixed vegetables, all encased in a flaky golden pie crust. Perfect for a hearty family meal, this easy-to-make dish brings together classic pot pie flavors with the smooth indulgence of Alfredo sauce for a delicious twist on a traditional favorite.
Ingredients
Scale
Filling
- 1 small rotisserie chicken, meat removed and shredded – about 4 cups
- 1 (15-ounce) jar prepared Alfredo sauce
- 2 (15-ounce) cans mixed vegetables, drained (such as Veg-All)
- Salt & pepper, to taste
Crust and Topping
- 1 (14.1-ounce) box refrigerated pie crusts (two crusts)
- 1 large egg
- 1 tablespoon water
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Filling: Preheat your oven to 400°F. In a large bowl, combine the shredded chicken, Alfredo sauce, and drained mixed vegetables. Mix gently to combine everything evenly. Season with salt and pepper to taste to balance the flavors.
- Assemble the Pie: Unroll one pie crust and press it firmly into the bottom and up the sides of a deep 10-inch glass or ceramic pie plate. Spoon the chicken mixture filling into the crust, spreading it out evenly. Unroll the second pie crust and lay it over the top of the filling. Pinch the edges of the two crusts together carefully to seal the pie. Cut four 1-inch slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash and Parmesan: In a small bowl, whisk together the egg and water to create an egg wash. Lightly brush the top crust with the egg wash for a glossy, golden finish. Sprinkle the grated Parmesan cheese evenly over the top crust to add flavor and a slight crispiness.
- Bake the Pot Pie: Place the assembled pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is hot and bubbly. This ensures the flavors meld and the pie is cooked through.
- Rest and Serve: Remove the pot pie from the oven and allow it to rest for about 5 minutes before serving. This rest time helps set the filling for easier slicing and improves the overall texture.
Notes
- Using a rotisserie chicken saves time and adds great flavor, but cooked leftover chicken or rotisserie from the store can also be used.
- You can substitute mixed frozen vegetables if canned vegetables are not available; just thaw and drain any excess moisture before using.
- The egg wash is optional but recommended for a beautiful, shiny crust.
- Make sure to cut steam vents in the top crust to avoid sogginess and leaking during baking.
- For a gluten-free option, use gluten-free pie crusts and confirm Alfredo sauce ingredients.
